Michter's Whiskey

Louisville, Kentucky

Based in Louisville, Kentucky, Michter’s celebrates an extraordinarily rich heritage that traces back to 1753, years before America’s Declaration of Independence. Embracing a “cost-be-damned” approach, the Michter’s team spares no expense in its efforts to produce the greatest American whiskey possible. Michter’s Six Production Techniques are costly extraordinary steps to ensure that their products are of the absolute highest quality. These steps include using air-dried & seasoned wood for our barrels, toasting before charring, barreling at our lower 103 entry proof, heat cycling, single barrel and truly small batch whiskeys, and our signature filtration.

Michter’s has received critical acclaim for its line of American whiskeys. Proclaimed “Best American Whiskey” by Food and Wine, “Spectacular” by Robert Parker, “Magnificent” by F. Paul Pacult, “Best of the Best” by Robb Report, and “Distiller of the Year” by Wine Enthusiast, Michter’s has been recognized by connoisseurs as truly extraordinary.


At Michter’s, as we pursue our goal of making the best American whiskey, we take costly extraordinary steps to ensure that our products are of the absolute highest quality. Below are Michter’s Six Production Techniques that we believe contribute to our signature style of whiskey:

Air Dried & Seasoned Wood For Our Barrels

We require oak naturally air dried and seasoned for at least 18 months for the construction of our barrels in order to produce smoother whiskey with better flavor.

Toasting Before Charring

While all bourbon and American rye barrels are required to be charred, we take the extra step of toasting our barrels before they are charred in order to achieve richer flavor.

Barreling At Our Lower 103 Entry Proof

Although 125 proof (62.5% ABV) is allowable as the entry proof for distillate to be placed into the barrel for aging, we barrel our distillate at a lower 103 proof (51.5% ABV) level. This costly step creates a richer whiskey with less water added the day of bottling.

Heat Cycling

Despite the significant extra cost, we heat cycle our warehouses by raising their temperature and then naturally cooling them. This causes our whiskey to soak in and out of the barrel more often, thereby garnering richer flavor and color.

Single Barrel and Truly Small Batch Whiskeys

For precise quality control, all Michter’s whiskeys are either single barrel or batched in small equipment custom designed to hold no more than twenty full barrels.

Our Signature Filtration

Rather than a one size fits all approach, we thoughtfully select the custom filtration protocol ideally suited to highlight the very best qualities each of our whiskeys.

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