MICHTER’S TOASTED BOURBON

Michter’s heritage harkens back to America’s first whiskey distilling company, founded in 1753 when a farmer in Pennsylvania’s Blue Mountain Valley distilled his first batch of whiskey from hardy rye. At one point, a master distiller left the family’s well-known distillery to join Michter’s, so he could be at a smaller, less cost-conscious company where he could make the finest whiskey, cost be damned. We continue this grand distilling tradition in Kentucky, by never releasing our whiskeys until our Master Distiller Dan McKee, Master of Maturation Andrea Wilson, and our panel of whiskey tasters deem them ready. In fact, our whiskey is often much older than the age statement on the label. At Michter’s, we produce single barrel ryes, very small batch unblended American whiskey, very small batch bourbon, and single barrel bourbon.