Michter's pays particular attention to the wood used in their barrels. The wood is dried and aged 18-46 months before use. The barrels are toasted before charring to make the wood's sugars more accessible. The bourbon and rye is added to the barrels at 103 proof instead of the industry standard 125 proof, as they believe this allows the concentrated sugars to dissolve more readily into the distillate.

Unblended and aged in bourbon-soaked American white oak barrels.

Distilled in small batches according to Michter's pre-Revolutionary War quality standards dating back to 1753.