Made according to the traditional sour mash whiskey making process whereby some previously fermented mash is used as the starter for the new mash to be fermented. Typically in most sour mash whiskeys, this “setback” from the prior fermentation accounts for about 10 to 20 percent of the new mash to be fermented.

More than just a sour mash process whiskey, Michter’s Original Sour Mash is made from a special selection of grains, barrel aged, and later on filtered according to the exacting Michter’s standards.