Michter’s to Release Barrel Strength Sour Mash Whiskey

Michter’s Distillery will release US*1 Barrel Strength Sour Mash Kentucky Whiskey in May, marking the first time the company has offered this product at barrel strength.

“When Michter’s was being produced in the 1970’s and the 1980’s, the then-Pennsylvania distillery’s most popular whiskey was its Sour Mash,” says Michter’s President Joseph J. Magliocco. “The Michter’s US*1 Sour Mash that we make in Kentucky these days is a wonderful whiskey, and we’re excited to have this opportunity to share it at barrel strength.”

The Kentucky Distillers Association has traced the sour mash process to 1818, when Catherine Carpenter of Casey County recorded a recipe. The association said the method enabled a more consistent production process.

“Most whiskey in the United States is made by the sour mash method,” explains Michter’s Master Distiller Dan McKee. “But the term is a bit of a misnomer. Our Sour Mash Whiskey is anything but sour. In fact, it is rich with delicious notes of toffee and stonefruit.”

Michter’s US*1 Barrel Strength Sour Mash Kentucky Whiskey has a suggested retail price of $120 for a 750-ml. bottle. It rolls out with an average proof of 111.5 proof, or 55.75% ABV, for the 2026 release.

“The Michter’s US*1 Small Batch Sour Mash Whiskey is known for its consistent, repeatable elegance and deliciously smooth quality at 86 proof,” says Master of Maturation Andrea Wilson. “It is a favorite of whiskey enthusiasts, and our fans will now be able to taste this unique product at barrel strength. In the spirit of keeping with the consistency and beauty and elegance of this product, we decided to offer this whiskey in a barrel strength form wherein the batch is created, but is left uncut and then undergoes our signature filtration protocol.”

This follows the recent release of Michter’s 10 Year Bourbon 2026 Edition.

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