During the 1970s and 1980s, Michter’s Original Sour Mash Whiskey was the distillery’s single most popular product. 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. Warm toasted burnt sugar notes with spice, sweet, smoky fruit, candied cherries and honeyed vanilla. Starts out like a bourbon, finishes like a rye.