The name describes the fermentation. In the sour mash method part of a previous fermentation is used to start the next, much as a sourdough starter carries a bakery's culture forward, which keeps acidity and character steady from batch to batch; Michter's Master Distiller Dan McKee notes that most whiskey in the United States is made this way. US★1 Sour Mash is distilled and bottled in Kentucky from a grain selection that Michter's says places it outside both the bourbon and rye categories, matured in fire-charred new American white oak, batched in small quantities and bottled at 86 proof once Dan McKee and the tasting panel judge it ready.

Every bottle sold through Midnight Whiskey is sourced as an authentic, sealed product and inspected before it ships. Orders are packed with padded, glass-rated handling and require an adult signature (21+) on delivery; we do not ship to anyone unable to verify legal drinking age. For our full sourcing and handling protocols, see our editorial and authentication standards.

Why is Michter's Sour Mash not called a bourbon?

Because of its grain recipe: Michter's states that the grain selection behind its US★1 Sour Mash means the whiskey cannot be categorized as a rye or a bourbon. The label reads Original Sour Mash Whiskey, a name carried over from the old Pennsylvania distillery's most popular whiskey.

What proof is Michter's US*1 Small Batch Sour Mash?

Michter's US★1 Small Batch Sour Mash is bottled at 86 proof, or 43% alcohol by volume, the same strength on every bottle. Its sibling, US★1 Barrel Strength Sour Mash, is the same Original Sour Mash whiskey left uncut, so its proof varies from batch to batch.

What does sour mash mean?

Sour mash is a fermentation method: part of a previous fermentation is carried into the next one, which keeps each batch's acidity and character consistent, and Michter's Master Distiller Dan McKee notes that most whiskey in the United States is made this way. Michter's also uses it as a name: Original Sour Mash Whiskey was its old Pennsylvania distillery's most popular whiskey in the 1970s and 1980s.