Michter's Distillery boasts one of the oldest legacies in American whiskey, tracing its roots to 1753 when Swiss Mennonite farmer John Shenk established Shenk's Distillery in Pennsylvania's Schaefferstown, making it America's first commercial whiskey producer. Initially focused on rye whiskey from surplus grains, it gained historical significance during the Revolutionary War, supplying rye to George Washington's troops at Valley Forge in 1777-1778, earning the moniker "the whiskey that warmed the American Revolution." In 1860, Abraham Bomberger acquired it, renaming it Bomberger's Distillery, renowned for its Pennsylvania-style rye. By the mid-20th century, under Lou Forman, it became Michter's—blending the names of his sons Michael and Peter—and shifted to sour mash whiskey, emphasizing small-batch production. Despite acclaim, economic pressures led to its closure in 1989 after bankruptcy. The brand lay dormant until 1990s when Chatham Imports acquired the trademark, but true revival came in 2011 under Joseph J. Magliocco and partners, relocating to Kentucky. They established a micro-distillery in Shively in 2012, with distillation starting in 2015, and opened the flagship Fort Nelson Distillery in Louisville in 2019, restoring historic equipment like 19th-century pot stills. Michter's philosophy of "Cost Be Damned" prioritizes quality over cost, using low barrel-entry proof (103-107), heat-cycled warehouses for even maturation, and custom air-drying of staves. Today, under Master Distiller Dan McKee and Master of Maturation Andrea Wilson, it produces acclaimed bourbons, ryes, and sour mashes, blending heritage with innovation, often hailed as the world's most admired whiskey brand.
Michter's US*1 Sour Mash Whiskey revives a historic style from the original Pennsylvania distillery, first reintroduced in 2012 as the brand's flagship non-bourbon, non-rye expression. Crafted in small batches using a unique mash bill of corn, rye, and malted barley, it's fermented via the sour mash process—reusing spent mash for acidity and consistency—then distilled in pot stills and aged in new, charred American oak barrels at a low 103-proof entry for enhanced flavor extraction. Bottled at 43% ABV without age statements, it matures for 4-8 years until peak flavor, emphasizing smoothness over intensity. This versatile whiskey bridges bourbon sweetness and rye spice, ideal for sipping neat, on rocks, or in cocktails like the Whiskey Sour. Nosing reveals a warm, inviting bouquet of caramel and toffee upfront, mingled with butterscotch, vanilla bean, and sweet corn notes, accented by baking spices like cinnamon and nutmeg, subtle orange zest, roasted nuts, and a faint minty freshness, evoking fresh-baked goods with a creamy undertone. The palate is silky and medium-bodied, starting with honeyed sweetness and caramel corn, evolving into ripe banana, cherry, and rhubarb fruitiness, balanced by gentle rye spice, toasted oak, and hints of cocoa and buttery pastry, delivering a harmonious, approachable depth without overwhelming heat. The finish is long and warming, fading into lingering vanilla custard, caramelized sugar, toasted almonds, and a touch of dry cocoa, with subtle oak dryness and a whisper of herbal mint, leaving a clean, satisfying aftertaste that invites another sip. Overall, it's praised for its balanced elegance and value as an everyday premium pour.