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| Michter'S | |
| Whisky | |
| Soft, vanilla, dried fruit, light spices | |
| Water, malted barley, cereals | |
| 70 cl | |
| 40.0% | |
| American oak barrels | |
| Minimum 3 years | |
| Continuous distillation and pot still | |
| 2 | |
| Cold filtration | |
| Golden amber | |
| Neat, with ice or cocktail |
The aging takes place in American oak barrels, which help to give the spirit a soft and enveloping structure, ideal to be enjoyed neat or with ice. This fine blend, widely appreciated internationally, fits effortlessly into many convivial moments and pairs excellently with dishes from North American and international cuisine, such as roasted meats and aged cheeses. A whisky with a regal character and persistent elegance.
Michter’s
Discover the spirits, production style and story of Michter’s.
Distillation
Production uses equipment including small pot stills (pot-to-pot system) and a large copper column (cited as 32" diameter and ~46 ft tall in the Shively facility). Fort Nelson also operates with historic pot stills and cypress wooden fermenters recovered from the old Pennsylvania Michter's; Shively uses steel fermenters for larger productions.
Ageing
Aging in new, charred American oak barrels, with use of staves toasted before charring for some products; barreling at a lower entry proof (around 103 proof) to promote a different maturation chemistry; use of heat cycling in warehouses to increase interaction between spirit and wood; many releases are single-barrel or very small batch.