Michter’s US*1 Small Batch Bourbon is a quiet overachiever. It is a Kentucky straight bourbon built around an unusually low barrel-entry proof, which is part of why it drinks so smooth and rich for its strength. We pour it in West Seattle because it hits the sweet spot so many guests are looking for: a refined, well-made bourbon that is approachable neat yet has real depth to reward a slow sip.
About the Distillery
Michter’s operates out of Kentucky and carries one of the oldest names in American whiskey. The brand is known for small-batch craftsmanship and for entering its spirit into the barrel at a low proof, an old-school, more expensive practice that many believe yields a softer, more flavorful whiskey. The US*1 line is its flagship range.
Style & Mash Bill
This is a Kentucky straight bourbon, which by law means at least 51% corn in the mash, aged in new charred oak. Michter’s keeps its exact mash bill undisclosed, but the bourbon is notable for being distilled and then entered into the barrel at a low proof (around 103), one of the lowest barrel-entry proofs on the market. “Small batch” here means it is married from a limited number of barrels. It is bottled at 91.4 proof (45.7% ABV).
Tasting Notes
The nose brings rich caramel, vanilla, and baking spice with hints of stone fruit. The palate is well balanced, with toffee, dark fruit, sweet corn, and gentle oak. The finish is smooth and lingering, carrying caramel, vanilla, and a touch of spice.
How to Enjoy It at Camp West
We pour Michter’s Small Batch Bourbon at $13. It is excellent neat or over a single rock, where its caramel-and-toffee richness sits front and center. It also makes an elevated Old Fashioned or Manhattan if you would like it in a cocktail. Let your bartender know how you prefer it.
FAQ
What does “small batch” mean for Michter’s? It means the bourbon is married from a relatively small number of barrels rather than a large blend, for a more controlled, consistent character.
Why does it taste so smooth? Michter’s enters its spirit into the barrel at a low proof, an old, costlier method that many believe yields a softer, richer whiskey.
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