Michters

Michter's is proud to honor a historical legacy dating back to the founding of the first American whiskey company in 1753.

At Michter's, as we pursue our goal of producing the finest American whiskey, we take extraordinary and costly steps to ensure the absolute highest quality products.

They require local coopers to select the highest quality oak wood, then air-dry it for 18 to 60 months. Rather than kiln-drying, as many others do, they naturally air-dry for a minimum of 18 months, because longer air-drying reduces some of the tartness in the wood, resulting in a smoother, better-tasting whisky.

In Kentucky, where whiskey is made, there are significant seasonal changes with hot and humid summers and cool and dry winters. Temperature fluctuations in the warehouse cause pressure changes in the barrel that push the whiskey in and out of the wooden logs. The more often the whiskey interacts with the wood, the more its flavour, colour and complexity develop. The thermal cycle is the process by which our warehouses first warm up in the winter months and then naturally cool down to stimulate further cycles. Despite the significant additional costs incurred by thermal cycling, this process enhances the quality of maturation, resulting in better tasting whiskey.