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Revived American icon (1753 origins), crafting premium bourbons and ryes with double-barreling and unique rickhouse management for complex, balanced flavors.
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Aged in toasted and charred American oak, then finished in proprietary toasted and charred French oak air-dried for at least 40 months near the Charente River, resulting in a viscous and creamy bourbon with a bright and floral nose, mild but lingering finish.
Limited single-barrel release aged over a decade in new charred American white oak; named 'Best American Whiskey' by Food & Wine
Single-barrel limited-production rye, part of Michter's 10 Year lineup alongside the 10 Year Bourbon
Single-barrel ultra-aged bourbon, released only as select barrels reach the elegance required
Single-barrel ultra-aged bourbon, the grande dame of the Michter's portfolio, offered only as stocks permit
Single-barrel rye representing more than a quarter century of maturation, offered only as stocks permit
Small-batch, high-proof sour mash whiskey first released in 2013 to rival prestige spirits from around the world; released periodically in numbered editions
Small-batch American whiskey aged in whiskey-soaked (rather than new charred) American white oak barrels, never containing grain neutral spirits
Single-barrel rye bottled at natural barrel strength without dilution; strength varies by barrel, typically 108-110.8 proof
Small-batch sour mash whiskey that can't be classified as bourbon or rye, matured in fire-charred new American white oak; named 2019 'Whisky of the Year' by The Whisky Exchange
US*1 Bourbon given secondary maturation in a custom toasted-but-not-charred barrel made from 18-month air-dried wood
Award-winning US*1 Sour Mash given secondary aging in a custom barrel toasted (not charred) from 18-month air-dried staves