We’re kicking off a week of Michter’s reviews with a look at their Sour Mash whiskey.  Sour Mash is the method of using a portion of previously fermented mash to start a new mash.  The process helps pH levels in the mash, affecting overall flavor of the final whiskey.

Wait, aren’t most bourbons technically considered “sour mash?”  Yes, they are.  However, Michter’s Sour Mash isn’t a bourbon.  It’s simply listed as a whiskey.  Word around the campfire is this whiskey doesn’t qualify as a bourbon because of it’s mashbill, which the company doesn’t disclose.

Michter’s Sour Mash Whiskey is bottled at 86 proof for about $40.  My sample is from batch #15E428.

Looking past an initial whiff of rubbing alcohol, there’s some rich dark caramel, spiced corn and a touch of toasted oak.  On entry, rye spice is the star of this medium bodied whiskey, along with vanilla extract and caramel corn.  Way in the back, I get some herbs and barrel char, leading into a long, minty finish.

Michter’s Sour Mash is what I imagine a rye whiskey/bourbon hybrid would taste like.  It’s got some interesting flavors, but I can’t help but wonder how different t a higher-proofed version of this would be.  If wishes were fishes…  Ultimately, we’re talking about what’s in the bottle.  I have a hunch you’ll like this if you’re a fan of rye whiskey.  Nicely done.