During the 1970s and 1980s, Michter’s Original Sour Mash was the distillery’s single most popular product. While the “Sour Mash” moniker originated from the whiskey production process of the same name – whereby some previously fermented mash is used as the starter for the new mash to be fermented, much like making sourdough bread – Michter’s Sour Mash earned distinction for its taste, combined with its unique grain selection. In fact, it can't really be categorised as a rye or a bourbon. After disappearing from the market in 1989, this old-school favourite made a triumphant return in 2012 as part of Michter's entry level US*1 range. Our tasting of batch L14B90 tasted found moderate aromas of blackpepper cracker biscuit, dried apple and charry vanillan oak. Mid weighted, fairly lean and dry in delivery with subtle vanilla, dried apple and sweet spice flavours (cinnamon, clove) the finish adds hints of peppermint tea, menthol tobacco and ryvita biscuit in the fade with some late sugars adding length. If you had to classify it, call this a 'Bou-rye' style