Michter's US-1 Sour Mash, Kentucky Whiskey, USA Deanston then fermented spontaneously in stainless

then fermented spontaneously in stainless steel for 18 days with daily pump overs

Graciano tends to have the most acidity

Originally the blend would be of both Pinot Noir and Chardonay

clay-heavy alluvial soils

Aged 5 months sur lie before being racked for bottling

Michter's US-1 Sour Mash, Kentucky Whiskey, USA Deanston then fermented spontaneously in stainlessDuring the 1970s and 1980s, Michters Original Sour Mash Whiskey was the distillerys single most popular product. While the Sour Mash moniker originated from the whiskey production process of the same name whereby some previously fermented mash is used as the starter for the new mash to be fermented, much like making sourdough bread Michters Original Sour Mash earned distinction for its unique taste. With its unique grain selection, it cannot be