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Michter's US1 Bourbon Whiskey 750mL

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HKD 580.00 HKD 580.00
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Michter's US1 Bourbon Whiskey 750mL

HKD 580.00 HKD 580.00
Category: Bourbon

Michter's US★1 Kentucky Straight Bourbon is the everyday bourbon in the Michter's range, bottled at 45.7% ABV (91.4 proof). It is a small batch of no more than twenty barrels, with a mellow, earthy house style.


About This Bourbon

Each batch is blended in a holding tank sized for at most twenty full barrels, which leaves little room to hide a weak cask. The mash bill is corn-led but not published, and there is no age statement. The whiskey is filtered before bottling with a filtration method Michter's designed for the purpose. In the glass it leans towards caramel and vanilla, with stone fruit and a gently smoky oak edge.


Tasting Profile

  • Nose: Caramel, vanilla and ripe stone fruit, with a smoky oak edge.
  • Palate: Mellow and rounded: brown sugar, cherry, cedar and a little leather.
  • Finish: Medium-long, gently peppery and drying to oak.

Serving & Food

Versatile at the bar: sip it neat at about 20°C, or stir it into a Manhattan with sweet vermouth and a dash of bitters. Serve alongside grilled lamb chops, baked ham or maple-glazed carrots.


How to Enjoy

Drinkers stepping up from entry-level bourbon, and a well-made bottle to keep on hand for guests.


Product Details

Producer:  Michter's

Expression:  US★1 Kentucky Straight Bourbon

Category:  Kentucky straight bourbon whiskey

ABV:  45.7% ABV / 91.4 proof

Volume:  750mL

Production:  Small batch, maximum 20 barrels

Cask:  Fire-charred new American white oak

Origin:  Kentucky, USA


About the Distillery

Much of Michter's character comes from choices made before and during ageing. New spirit goes into the barrel at 103 proof, well under the 125 proof the rules allow. That costs more, because fewer bottles come out of each barrel, but it means less water is needed at bottling and, in Michter's view, gives a richer whiskey.

The barrels are made from staves air-dried for 18 months or more, toasted and then charred. In winter the warehouses are gently heated and allowed to cool, a practice Michter's calls heat cycling, so the whiskey keeps moving in and out of the wood.

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