Michter’s US *1
Michter's craft their whiskey using particular processes designed to enhance flavour and create a distinct taste profile: For the barrels they use wood that has been thoroughly and properly dried, sometimes for as long as 18-48 months. They toast their barrels before charring to help to make the wood’s sugars more accessible. Despite yielding fewer bottles per barrel Michter's spirit enters the barrels at 103 proof ( standard is 125 ) allowing for the concentrated sugars in the wood to dissolve more readily into the distillate during heat cycles. Induced heat cycles raise and lower the temperatures in the barrel warehouses so more flavor is absorbed into the spirit from the sugars in the caramelised barrel.
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