Wednesday 11 November · The Rocks, Sydney
An Evening with Michter's
Three courses built around Michter's Sour Mash, closing on the Australian launch of Sour Mash Barrel Strength.
The Rocks Room at The Cut
An Evening with Michter's at The Cut · 11 November
Three courses built around Michter's Sour Mash, closing on the Australian launch of Sour Mash Barrel Strength, poured beside a distillery hand‑fill you cannot buy here.
Australian launch
Michter's US★1 Sour Mash Barrel Strength
First offer goes to the people at the table
One bottle for each guest, sent out after the dinner at our usual shipping rates.
Booking
Hosted by John Shutt, Michter's Vice President of International Sales. Arrive from 6:30pm for a Sour Mash cocktail, with dinner at 7pm. Includes all six whiskeys, three courses from The Cut kitchen, and a Michter's merch pack to take home. The dessert pour includes a Fort Nelson Reserve hand‑fill, bottled by Ray at the distillery and signed by Master Distiller Dan McKee. Please add any dietary requirements in the order notes.
Places are limited and go in order of booking.
Book your seat
Your seats, and bottles to take home
Book a seat and a bottle of Sour Mash Barrel Strength is guaranteed for you, one per guest. Add it to your booking and we send it out after the dinner at our usual shipping rates.
Dinner ticket
$120 · $100 members
One per guest, shipped
Michter's US★1 Sour Mash Barrel Strength
$279 · $259 members
Members, log in before you book. The member price on your ticket and bottles applies itself at checkout.
Can't make the dinner?
Hear first if the bottle comes online
Guests at the table are guaranteed theirs. If any Sour Mash Barrel Strength comes to the website after the dinner, we'll email you the moment it goes live.
You'll also get the odd email from Oak & Origin about new releases and events. Unsubscribe any time.
The flight
Six whiskeys across three courses
We open on US★1 Sour Mash, follow it through the range course by course, then close on Sour Mash and Bourbon side by side, both at barrel strength, so you can taste exactly where the two part ways.
Hosted by John Shutt, Michter's Vice President of International Sales.
What makes it sour mash?
The sour mash method carries part of one fermentation into the next, so every batch starts from the last. It is used right across Kentucky, and it keeps one batch true to the one before it.
Michter's takes the name further. Its Sour Mash is built on a mash bill of its own that sits between bourbon and rye in style, and that is the thread we follow all night.
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01
The entrée, to share
Chicken liver pâté, preserved fruits, toasts. Grilled peach salad, stracciatella. Salmon tartare, horseradish cream.
Poured withUS★1 Sour Mash
Shenk's Homestead 2026
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02
The main
Wagyu beef cheek au poivre, slow cooked and finished in a green peppercorn sauce, with mixed leaf salad and fries for the table.
Poured withUS★1 Toasted Barrel Finish Sour Mash
US★1 Toasted Barrel Finish Bourbon
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03
Dessert
Michter's bourbon and vanilla crème brûlée.
Poured withUS★1 Sour Mash Barrel Strength
Barrel Strength Bourbon, a distillery hand‑fill you cannot buy here
And a Michter's Sour Mash cocktail as you walk in, from 6:30pm.
Australian launch
Sour Mash Barrel Strength
The first barrel strength release of Michter's US★1 Sour Mash, bottled uncut after batching, and poured in Australia for the first time on the night. Every guest gets first offer on a bottle before it goes on general sale.
Add it to your bookingOne bottle for each guest, sent out after the dinner at our usual shipping rates.
Also on the table
A Fort Nelson hand‑fill
Poured with dessert beside Sour Mash Barrel Strength is Michter's Fort Nelson Reserve, a single barrel Kentucky Straight Bourbon bottled uncut and available only at the distillery in Louisville.
Ray hand‑bottled this one himself at Fort Nelson in January 2024, and Master Distiller Dan McKee signed it. You cannot buy it in Australia, so this is a rare chance to taste it side by side.
With every seat
A Michter's merch pack to take home
Every guest leaves with a pack of Michter's merch from the distillery, handed out on the night.
The details
The Rocks Room at The Cut
When
Wednesday 11 November
Arrive 6:30pm, dinner at 7pm
Your seat
Dinner ticket, plus a bottle shipped
Six whiskeys, three courses, a cocktail on arrival and a Michter's merch pack. Dietary requirements in the order notes.
Places are limited and go in order of booking.
Can't make the night?
Shop Michter's
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Become a memberMichter’s 10 Year Old Kentucky Straight Rye 700ml 46.4% (2025 Release)
$375 · $345 members
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Become a memberMichter’s US★1 Toasted Barrel Finish Sour Mash 700ml 43% (2025 Release)
$240 · $219 members
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Become a memberMichter’s US★1 Barrel Strength Rye 700ml ~54–56% (2025 Release)
$260 · $239 members
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Become a memberMichter’s Bomberger’s Declaration Kentucky Straight Bourbon 700ml 54% (2025 Release)
$280 · $269 members
The distillery
From 1753 to Louisville
Michter's traces its roots to 1753, when John Shenk, a Swiss Mennonite farmer, began distilling rye whiskey in Schaefferstown, Pennsylvania. His name lives on in Shenk's Homestead, one of the pours on the night.
Michter's Fort Nelson Distillery, Louisville, Kentucky
The stills
Two distilleries in Louisville
Michter's Shively distillery made its first whiskey in 2015 and produces the US★1 range on a custom all‑copper still system.
Fort Nelson, a restored 1890 building on Louisville's Main Street, opened in 2019. It runs the pot stills built in 1976 for Michter's original Pennsylvania distillery, brought back into use in Kentucky.
The barrel
Toasted first, then charred
Michter's air‑dries its barrel staves for at least 18 months, then toasts each barrel before it is charred, drawing the sugars out of the wood before the whiskey ever meets it.
The Toasted Barrel Finish pair on the night take that idea further, with a second rest in a new barrel that is toasted and never charred.
Maturation
Lower proof, more cycles
Michter's fills its barrels at 103 proof, well below the industry's usual 125. It yields fewer bottles from every barrel, and Michter's believes it makes a richer whiskey.
Its warehouses are then heat‑cycled through the cooler months, so the whiskey moves in and out of the wood more often than a Kentucky year alone would allow. More is lost to the angels, and the depth is the reward.
Sour Mash Barrel Strength brings all of it together, and on Wednesday 11 November it is poured in Australia for the first time.
