ABV |
41.7% |
LOCATION |
Kentucky, USA |
TYPE |
American Whiskey |
MADE BY |
Dan McKee, Master Distiller and Andrea Wilson, Master of Maturation |
COCKTAIL IDEAS |
Brown Derby |
FLAVOUR CAMPS |
Sweet |
Notes of |
  
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ABOUT ME |
While Michter’s can trace its origins back to 18th century Pennsylvania, its modern incarnation in Shively, Kentucky was founded in the 1990s. In a sprawling 12.8 acre facility on the outskirts of Louisville, Michter’s produces a range of Bourbon, rye and American whiskeys.
The whiskey maker also operates a smaller site, Michter’s Fort Nelson, on Whiskey Row in Downtown Louisville (pictured above), where visitors can enjoy tours, tastings and a cocktail or two in the on-site bar. The distillery is also home to Michter’s original Pennsylvania stills and fermenters, which date back to 1753.
Michter’s is well known for its scientific yet experimental approach to maturation, a process watched over by master of maturation, Andrea Wilson.
While Bourbon must legally be matured in new, charred American oak, Michter’s Unblended American Whiskey is a little bit different. Aged in used, whiskey-soaked barrels – and therefore not legally a Bourbon – this whiskey has a a more spirit-forward flavour profile rich in caramel popcorn, butterscotch and dried fruits, with a cinnamon and nutmeg spice.
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