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Michter's is proud to honor a historical legacy dating back to the founding of the first American whiskey company in 1753.

At Michter's, which aims to produce the best American whiskey, extraordinary measures are taken to ensure the absolute highest quality of products.

They require local coopers to select the highest quality oak wood, which is then air-dried for 18 to 60 months. Instead of kiln drying, as many others do, they naturally air-dry for a minimum of 18 months because longer air drying reduces the content of certain bitter compounds in the wood, resulting in a smoother whiskey with better flavor.

In Kentucky, where the whiskey is produced, there are significant seasonal changes with hot, humid summers and cold, dry winters. Temperature fluctuations in the warehouse cause pressure changes in the barrel, pushing the whiskey into and out of the wood. The more frequently the whiskey interacts with the wood, the more its flavor, color, and complexity develop. The thermal cycling process involves initially heating our warehouses during the winter months and then naturally cooling them to stimulate further cycles. Despite the significant additional costs associated with thermal cycling, this process enhances the maturation quality, leading to better whiskey flavor.