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Origin: Kentucky, USA
Michter’s is America’s first distilling company, dating back to 1753 when they started out making rye whiskey.
Master Distiller Willie Pratt has spent over 50 years in the whiskey industry, having spent 40 years at Brown-Forman before joining Michter’s.
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.
Wine Enthusiast magazine and F. Paul Pacult’s Spirit Journal both awarded Michter’s their highest ratings ever given to spirits. Robb Report’s “Best Of The Best” spirit of 2014. Wine Enthusiast magazine’s 2012 Distiller of the Year.
They take a “Cost Be Damned” approach to the production of every barrel, using various methods including:
Air drying the wood used in its barrels, up to 36 months
Toasting barrels prior to charring them so the natural sugar in the wood comes to the surface
Using a low barrel-entry strength of 51.5% ABV rather than the industry standard 62.5%
Utilising heat cycling to heat the warehouse gradually in winter then opening the windows to let it cool again, so the whiskey ages during the frigid winter months
Adopting the best individual filtration technique for each whiskey rather than using the same filtration method for all their whiskeyswww.michters.com