Rye vs Bourbon--what differentiates one from the other? The obvious is that Rye must be made of 51% Rye grain, whereas Bourbon must be comprised of at least 51% corn.
What separates bourbon from regular American whiskey? It’s cooperage. Bourbon must be aged in new charred white American oak barrels, in order to claim the title “Bourbon.” It is not only this distinction that makes Michter's Whiskey Unblended Small Batch American US*1, quite unique. It also falls outside of the jurisdiction of “American whiskey,” which requires all spirit in its category to abide by a firm 80% ABV. Michter's is one of the oldest distilleries in the US, located in Louisville, Kentucky, and their small batch spirit is uninhibited. Aged in “bourbon-soaked” barrels, and bottled at a very exact 83.4 proof, the word "unblended" also implies that this whiskey does not contain neutral grain spirit. Michter's has a new Master Distiller Pamela Heilmann, and no US*1 whiskey is ever released "until Willie and the Michter's tasting panel deems it ready."
What separates bourbon from regular American whiskey? It’s cooperage. Bourbon must be aged in new charred white American oak barrels, in order to claim the title “Bourbon.” It is not only this distinction that makes Michter's Whiskey Unblended Small Batch American US*1, quite unique. It also falls outside of the jurisdiction of “American whiskey,” which requires all spirit in its category to abide by a firm 80% ABV. Michter's is one of the oldest distilleries in the US, located in Louisville, Kentucky, and their small batch spirit is uninhibited. Aged in “bourbon-soaked” barrels, and bottled at a very exact 83.4 proof, the word "unblended" also implies that this whiskey does not contain neutral grain spirit. Michter's has a new Master Distiller Pamela Heilmann, and no US*1 whiskey is ever released "until Willie and the Michter's tasting panel deems it ready."