During the 1970s and 1980s, Michters Original Sour Mash Whiskey was the distillerys single most popular product. While 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 Michters Original Sour Mash earned distinction for its unique taste.

With its unique grain selection, it cannot be categorized as a rye or a bourbon. After disappearing from the market in 1989, Michters Original Sour Mash Whiskey made a triumphant return in 2012 with its introduction into the US