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Michter’s Ultra-Small-Batch Sour Mash Is Worth Celebrating

Richard Carleton Hacker

Although Jim Beam popularized the term small-batch whiskey in the 1990s, the practice of distilling limited editions of the spirit has actually been going on in United States for more than two centuries. In fact, Michter’s Distilleryhas been making small batches of whiskey since 1753. Now the distillery has released what could be called an ultra-small-batch whiskey.

Just 273 bottles of Michter’s Celebration Sour Mash ($4,000) have been released initially to the United States and Asia. The bottle, which features an 18-karat-gold label, is packaged in a handsome presentation case with a drawer containing a wax-sealed letter signed by Michter’s master distiller, Willie Pratt.

For this whiskey, which was bottled at 112.3 proof, Pratt selected some of the distillery’s most exceptional sour-mash bourbons and sour-mash ryes, some as old as 30 years. The result is a remarkable elixir, thick with sweet, smoky fruit, candied cherries, and a gentle touch of honey and vanilla in the finish. All this whiskey needs to achieve complete perfection is a single ice cube. (502.774.2300, www.michters.com)

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