Responsible for the production at Michter's is Master Distiller Willie Pratt, who has over 40 years of experience in the whiskey industry and once also worked for Brown-Forman. He produces according to his principle "no whiskey until it's ready". Willie Pratt uncompromisingly releases the whiskey for bottling only when it has reached the right degree of maturity in his opinion. Other special features at Michter's include drying the wood used for barrel construction for up to 36 months, toasting the barrels before they are charred, and the low alcohol content of 51.5 percent at barrel filling. In addition, the distillery relies on the use of thermal cycles and filtering techniques adapted to the different types of whiskey. Responsible for production at Michter's is Master Distiller Willie Pratt, who has over 40 years of experience in the whiskey industry and once also worked for Brown-Forman. He produces according to his principle "no whiskey until it's ready". Willie Pratt uncompromisingly releases the whiskey for bottling only when it has reached the right degree of maturity in his opinion. Other special features at Michter's include drying the wood used for barrel construction for up to 36 months, toasting the barrels before they are charred, and the low alcohol content of 51.5 percent at barrel filling. In addition, the distillery relies on the use of thermal cycles and filtering techniques adapted to the different types of whiskey.
Responsible for the production at Michter's is Master Distiller Willie Pratt, who has over 40 years of experience in the whiskey industry and once also worked for Brown-Forman. He produces according to his principle "no whiskey until it's ready". Willie Pratt uncompromisingly releases the whiskey for bottling only when it has reached the right degree of maturity in his opinion. Other special features at Michter's include drying the wood used for barrel construction for up to 36 months, toasting the barrels before they are charred, and the low alcohol content of 51.5 percent at barrel filling. In addition, the distillery relies on the use of thermal cycles and filtering techniques adapted to the different types of whiskey. Responsible for production at Michter's is Master Distiller Willie Pratt, who has over 40 years of experience in the whiskey industry and once also worked for Brown-Forman. He produces according to his principle "no whiskey until it's ready". Willie Pratt uncompromisingly releases the whiskey for bottling only when it has reached the right degree of maturity in his opinion. Other special features at Michter's include drying the wood used for barrel construction for up to 36 months, toasting the barrels before they are charred, and the low alcohol content of 51.5 percent at barrel filling. In addition, the distillery relies on the use of thermal cycles and filtering techniques adapted to the different types of whiskey.
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Responsible for the production at Michter's is Master Distiller Willie Pratt, who has over 40 years of experience in the whiskey industry and once also worked for Brown-Forman. He produces according to his principle "no whiskey until it's ready". Willie Pratt uncompromisingly releases the whiskey for bottling only when it has reached the right degree of maturity in his opinion. Other special features at Michter's include drying the wood used for barrel construction for up to 36 months, toasting the barrels before they are charred, and the low alcohol content of 51.5 percent at barrel filling. In addition, the distillery relies on the use of thermal cycles and filtering techniques adapted to the different types of whiskey. Responsible for production at Michter's is Master Distiller Willie Pratt, who has over 40 years of experience in the whiskey industry and once also worked for Brown-Forman. He produces according to his principle "no whiskey until it's ready". Willie Pratt uncompromisingly releases the whiskey for bottling only when it has reached the right degree of maturity in his opinion. Other special features at Michter's include drying the wood used for barrel construction for up to 36 months, toasting the barrels before they are charred, and the low alcohol content of 51.5 percent at barrel filling. In addition, the distillery relies on the use of thermal cycles and filtering techniques adapted to the different types of whiskey.
Responsible for the production at Michter's is Master Distiller Willie Pratt, who has over 40 years of experience in the whiskey industry and once also worked for Brown-Forman. He produces according to his principle "no whiskey until it's ready". Willie Pratt uncompromisingly releases the whiskey for bottling only when it has reached the right degree of maturity in his opinion. Other special features at Michter's include drying the wood used for barrel construction for up to 36 months, toasting the barrels before they are charred, and the low alcohol content of 51.5 percent at barrel filling. In addition, the distillery relies on the use of thermal cycles and filtering techniques adapted to the different types of whiskey. Responsible for production at Michter's is Master Distiller Willie Pratt, who has over 40 years of experience in the whiskey industry and once also worked for Brown-Forman. He produces according to his principle "no whiskey until it's ready". Willie Pratt uncompromisingly releases the whiskey for bottling only when it has reached the right degree of maturity in his opinion. Other special features at Michter's include drying the wood used for barrel construction for up to 36 months, toasting the barrels before they are charred, and the low alcohol content of 51.5 percent at barrel filling. In addition, the distillery relies on the use of thermal cycles and filtering techniques adapted to the different types of whiskey.
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originally posted on tipxy.com
originally posted on totalwine.com
originally posted on tipxy.com
Bottle/Glass Size | 700mL |
ABV% | 45.7 |
Varietal | Bourbon |
Country of Manufacture | United States |
Region | Kentucky |
Updated about 15 hours ago
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Bottle/Glass Size | 700mL |
ABV% | 45.7 |
Varietal | Bourbon |
Country of Manufacture | United States |
Region | Kentucky |