Size: 750 ml
Proof: 112.8
Created: Michter's Distillery 

• "Celebration"
• Sour Mash Bill
• Limited Production

Taste
Michter's "Celebration" Sour Mash Batch 1 is part of a series of fine American Whiskey's produced by Michter's Distillery. Michter's Distillery is known for experimenting in different barrels and creating outstanding whiskey with unique flavor profiles. This particular bourbon is a limited release with only 273 bottles being released in 2013. Master Distiller Willie Pratt hand selected sour mash whiskey from his favorite 20 year, 30 year and some other exceptional barrels, and blended them into an extraordinary whiskey. This bourbon is thick with profound notes of oak and toasted burn sugar. On the palate, you'll notice syrup notes of dark cherries, and smoked fruit. The finish is mellow with sweet notes of honeyed vanilla.

History
Michter's "Celebration" Sour Mash Batch 1 is created with tradition in mind at the Mitcher's Distillery in Kentucky, Louisville. It was created in pursue of Michter’s goal of making the greatest American whiskey. In the 18th century, a Swiss Mennonite farmer by the name of John Shenk settled his family near Pennsylvania's Blue Mountain Valley. After a few years of hard work and long hours, Shenk was harvesting more grains that he could sell at the local market. As a result, Shenk purchased a still and began distilling the excess grains he harvested into whiskey. His distillery, which was eventually named Michter's, became the United States' first distilling company. After years of experimenting in different barrel finishes. It is a barrel strength bourbon that is aged for an additional period in a second custom barrel. This second barrel is assembled from 24 month air-dried wood and then toasted resulting in a highly flavorful bourbon. Michter's US*1 Single Barrel Straight Rye Whiskey is made from a mash comprised primarily of fresh, plump rye grains. Once the grains are harvested, they are sheared so that during fermentation, the grains are saturated with more flavor. After the grains have been fermented, they are distilled through a copper-pot still before being matured in charred, American oak barrels. The barrels are allowed to rest in a heat-cycled warehouse, which forces the wood to expand and contract as the temperature rises and falls. This heat cycling causes the whiskey and wood to mingle with each other, and contributes notes of marmalade and light caramel to the rye.

Please drink responsibly, you must be at least 21 years of age to drink alcoholic beverages.