Michter’s US*1 Small Batch Barrel Strength Sour Mash Whiskey, 55.8%

The “Sour Mash” derives its name from the American Whiskey production process whereby previously fermented ‘mash’ (a solution of grain and water which forms the base for all whiskies) is used as the starter for the new mash to be fermented – much like making sourdough bread. 

Michter’s US★1 Barrel Strength Sour Mash Kentucky Whiskey is the first barrel strength version of their award winning Sour Mash expression, released in May 2026. Unlike bourbon or rye, its unique grain recipe—an undisclosed mix of corn, rye, and malted barley—does not meet the 51% threshold for either category, making it a true sour mash whiskey. The whiskey is distilled according to Michter’s classic sour mash method, matured in new charred white oak barrels, and bottled at barrel strength, 55.8% for the 2026 release.

Each barrel is bottled at its natural alcohol level and undergoes Michter’s signature filtration for smoothness