Michter's US*1 Small Batch Bourbon Whiskey
  • Category Bourbon
  • Country United States
  • Region Kentucky
  • Distillery Michter's
  • Age 8 Year Old
  • Style Bourbon Whiskey
  • Alcohol 45.7%
  • Single cask? Yes
California residents: Click here for Proposition 65 WARNING.
  • dried fruit
  • caramel
  • black pepper
  • spicy
  • cinnamon
  • barley
  • vanilla
  • sweet
  • clove

Michter's

US*1 Small Batch Bourbon Whiskey (0.75l, 45.7%)
Price $44.99

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Character Goatson
Bourbon category Winner of the Flaviar Community Awards 2018.

Hailing from Louisville, Kentucky Michter’s is one of the oldest distilleries in the States. Their Master Distiller, Willie Pratt, has been in and around the Whiskey industry for over forty years, he is lovingly referred to as Dr. No as he will never allow any casks to be released or bottled until they are just right meaning these Bourbons are typically aged longer than other producers would otherwise age theirs.

Produced in very small batches, typically twenty-four barrels or fewer per batch and aged for around eight years, Michter's US*1 really is a great Bourbon. Teasing with caramel, vanilla and dried fruit notes, this is a very pleasant drink to both spend time with and to enjoy through the night.
  • Category Bourbon
  • Country United States
  • Region Kentucky
  • Distillery Michter's
  • Age 8 Year Old
  • Style Bourbon Whiskey
  • Alcohol 45.7%
  • Single cask? Yes
California residents: Click here for Proposition 65 WARNING.
Appearance / Color
Amber.
 
Smell / Nose / Aroma
Rich notes of barley and dried fruits.
 
Flavor / Taste / Palate
Again rich, potent with spice, cinnamon and pepper.
 
Finish
Pepper lingers.
Flavor Spiral TM
About the Flavor Spiral
What does Michter's US*1 Small Batch Bourbon Whiskey taste like?

The Flavor Spiral™ shows the most common flavors that you'll taste in Michter's US*1 Small Batch Bourbon Whiskey and gives you a chance to have a taste of it before actually tasting it.

We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.

Back to flavor spiral
  • dried fruit
  • caramel
  • black pepper
  • spicy
  • cinnamon
  • barley
  • vanilla
  • sweet
  • clove
Dog Dogson's Smartass corner
Character Dogson
Bourbon only needs to be placed in a new oak container for a few seconds to be called Bourbon. Fresh from the still and unaged Bourbon is called a White Dog. Recently, many of the larger distillers have started packaging this harsh, clear grain spirit for sale.
Bourbons have very prominent notes of vanilla, as American White Oak is naturally high in vanillins.
It is believed that during the famous Winter encampment at Valley Forge, George Washington himself rode to the nearby distillery and acquired a few barrels of Rye to keep his soldiers warm.
Whisky or Whiskey? The spelling differs geographically. In Scotland, Japan, and some other parts of the world, distilleries usually spell it Whisky; in Ireland and the USA, they spell it Whiskey.
Bourbon matures quicker than Scotch due to higher temperatures in American warehouses.
Sure, Kentucky gets all the press when it comes to Bourbon. And with good reason—nearly 95% of it is produced there. But Bourbon can be made anywhere as long as it's within the United States. Just ask states with budding distilleries like Illinois and New York.
Similar drinks
Dog Dogson's Smartass corner
Character Dogson
Bourbon only needs to be placed in a new oak container for a few seconds to be called Bourbon. Fresh from the still and unaged Bourbon is called a White Dog. Recently, many of the larger distillers have started packaging this harsh, clear grain spirit for sale.
Bourbons have very prominent notes of vanilla, as American White Oak is naturally high in vanillins.
It is believed that during the famous Winter encampment at Valley Forge, George Washington himself rode to the nearby distillery and acquired a few barrels of Rye to keep his soldiers warm.
Whisky or Whiskey? The spelling differs geographically. In Scotland, Japan, and some other parts of the world, distilleries usually spell it Whisky; in Ireland and the USA, they spell it Whiskey.
Bourbon matures quicker than Scotch due to higher temperatures in American warehouses.
Sure, Kentucky gets all the press when it comes to Bourbon. And with good reason—nearly 95% of it is produced there. But Bourbon can be made anywhere as long as it's within the United States. Just ask states with budding distilleries like Illinois and New York.
Ratings & Reviews
from From the flaviar times