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Michter's US 1 American Whiskey

Michter's US 1 American Whiskey

$119.99 Per Bottle

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$119.99 (Buy 1 or More)

41.7%
Louisville
N/A
700ml
+
BOTTLE(S)
Winery Direct: Dispatched in 3-5 days.More info
$119.99
41.7%
Louisville
N/A
700ml
  • THE BRIEF
  • THE FINER DETAILS
  • EXPERT REVIEWS
  • THE BRIEF
  • Originally known as Shenk's and later as Bomberger's, the whiskey company which ultimately became known as Michter's was founded by John Shenk, a Swiss Mennonite farmer, in Schaefferstown, Pennsylvania in 1753, making it America's first distilling company.

    Today, Michter's has three locations in Kentucky - a 78,000 square foot distillery in the Shively section of Louisville, the architecturally significant Fort Nelson Building on Louisville's Museum Row and 145 acres of farm land in Springfield. Master Distiller Pam Heilmann spent 15 years with Beam Global and worked directly with former master distiller Jerry Dalton. Her most recent role was Distillery manager of Booker Noe Distillery.

    Unlike Bourbon or Rye, which, by definition, must be aged in new oak barrels, Michter's US 1 Unblended American Whiskey is aged in a way that utilizes whiskey-soaked barrels to achieve a rich and unique flavor profile.

    In late 2013, then Master Distiller Willie Pratt agreed to re-release the US 1 American Whiskey after a nearly three-year absence from the market, deeming it "just right" and "the best it's ever been." Michter's US 1 American Whiskey never contains grain neutral spirits – hence its "unblended" distinction.

  • THE FINER DETAILS
  • At Michter's, we take a 'cost be damned' approach to each barrel of whiskey. We pay careful attention to the cooperage of our barrels, only specifying wood that has been thoroughly and properly dried, sometimes for as long as 18-48 months, in order to enhance the natural properties of the wood which allow for better flavor and to reduce the levels of tannin imparted to the whiskey.Toasting a barrel before charring helps to make the wood's sugars more accessible. These sugars caramelize and concentrate to form the "red line" in the barrel stave cross-sections due to the heat, ultimately adding more flavor and color to the whiskey as it seeps through the char to the caramel red line.

    Although the typical industry entry proof is 125 proof, we believe that the lower 103 proof (51.5% ABV) level - which was historically regarded as the gold standard in Kentucky – allows for the concentrated sugars in the toasted and charred wood to dissolve more readily into the distillate as it cycles in and out of the barrel. Even though the lower entry proof yields fewer bottles per barrel, we believe that the smooth flavor and richer mouthfeel makes it worth it.The more often whiskey expands and contracts ("cycles") soaking in and then out of the wood of the barrel, the more flavor it absorbs from the sugars in the caramelized red line of the wood. Heat cycling is an uncommon practice used to raise and lower the temperatures in the barrel warehouses to induce extra cycles within a given year. This practice is extremely costly because heat cycling significantly increases the "Angel Share" evaporation during aging, but in most cases enhances the flavor of the whiskey.

    WHAT SHOULD YOU EXPECT?


    Deep butterscotch and vanilla notes, hints of caramel and dried fruit with a ripened fruit finish.

  • EXPERT REVIEWS
  • 90 POINTS

    AMANDA SCHUSTER - DISTILLER.COM


    This is an approachable whiskey with many of the characteristics of a good bourbon - sweet corn cereal, caramel, vanilla, orchard fruits and sweet spice - but in a much creamier form with softer edges. An apricot acidity elegantly cuts the sweetness for balance. This would be a great introductory whiskey for someone dipping their toes in the bourbon pool. It's also an appropriate suggestion for someone wanting to try something a bit different in the American whiskey realm.'