During the 1970s and 1980s, Michter’s Original Sour Mash Whiskey was the distillery’s 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 – Michter’s Original Sour Mash earned distinction for its unique taste. Warm toasted burnt sugar notes with spice, sweet, smoky fruit, candied cherries, and honeyed vanilla, remarkably elegant. Starts out like a bourbon finishes like a rye.
Nose: best summarized as honeyed wood with elements of balsa and that white plastic-like wood glue. There’s also vanilla toffee, charcoal, freshly opened Cornflakes followed by sage and fudge.
Palate: a pleasant mouthfeel followed by caramel, milk chocolate and honeycomb. Warm toasted burnt sugar notes with spice, sweet, smoky fruit, candied cherries, and honeyed vanilla, remarkably elegant.
Finish: Medium finish - reminiscent of Werther’s Original namely; vanilla toffee before things turn a little peppery.
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