During the 1970s and 1980s, Michter’s Original Sour Mash Whiskey 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 Original Sour Mash earned distinction for its unique taste. With its unique grain selection, it cannot be categorized as a rye or a bourbon. After disappearing from the market in 1989, Michter’s Original Sour Mash Whiskey made a triumphant return in 2012 with its introduction into the US*1 line. Staying true to the profile and palate of its predecessor, Michter’s US1 Sour Mash has quickly become a favorite of whiskey enthusiasts.
在20世紀70年代和80年代，Michter 's Original Sour Mash威士忌是該酒廠最受歡迎的產品。 “酸麥芽”這個名字源於威士忌的同名生產過程——一些之前發酵過的醪液被用作新醪液發酵的酵頭，很像製作酸麵包——Michter’s Original Sour Mash因其獨特的味道而贏得了聲譽。由於其獨特的穀物選擇，它不能被歸類為裸麥或波本威士忌。在1989年從市場上消失後，Michter 's Original Sour Mash威士忌在2012年以其引入US*1產品線成功回歸。保持真實的特質和口味的前身，Michter’s的US*1 Sour Mash已迅速成為威士忌愛好者的喜愛之選。