Drink of the Week: Michter’s Sour Mash - Imbibe Magazine Subscribe + Save

Drink of the Week: Michter’s Sour Mash

Today’s Drink of the Week—Michter’sSour Mash whiskey—takes its name from an old-fashioned production method in which a small amount of the previously fermented mash is used as a starter for the new batch (a la sourdough bread). Established in 1753, Michter’s whiskey kept Washington and his troops warm during the Revolutionary War, and though it looked like it was headed for closure in the 1980s, the brand was revived in the 1990s and relocated to Kentucky. Their new sour mash (released in December) is an updated, rye-strong version of the label’s original and is smooth and approachable with nutmeg spice followed by sweet tea and tobacco flavors and a bright, citrusy finish. Sip it neat, mixed in whiskey cocktails like the Algonquin or Red Hook, or in the honey-sweetened Springtime Sour below. $42, astorwines.com

Springtime Sour

2 oz. Michter’s Sour Mash

1 oz. fresh grapefruit juice

1/2 oz. fresh lemon juice

3/4 oz. honey syrup (1:1)

1 fresh egg white (pasteurized if you like)

Tools: shaker, strainer

Glass: cocktail or sour

Garnish: fresh grapefruit twist

Combine all ingredients and shake with ice. Strain into a chilled glass and garnish. 

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