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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. A unique whiskey, it is not categorized as a rye or a bourbon. After disappearing from the market in 1989, Michter’s Original Sour Mash Whiskey made a triumphant return in 2012 with its introduction into the US*1 line. Recreated and produced to be in the flavour profile and palate of its predecessor, Michter’s US*1 Sour Mash has quickly become a favourite of whiskey enthusiasts. It is characterized by a rich cinnamon entry with notes of butter and almond culminating in a peppery finish.
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