Michter's Pot Still Sour Mash Whiskey, which was the company's most popular expression before it declared bankruptcy in 1919, is made in accordance with original sour mash tradition. By using sour mash, which refers to the art of using a small amount of spent mash from an older batch of whiskey in order to catalyze fermentation in a new batch of whiskey, Pratt is able to maintain consistency with each bottling. While Magliocco readily admits that he wanted to pay tribute to the original Michter's Sour Mash, which was comprised of a mash of 50% rye, 38% corn and 12% barley, the current release isn't an attempt to reproduce it exactly. Rather, it was inspired by the older version, but with the intention of improving it. "If it was like everything else," says Magliocco, "we wouldn't have released it."

While Rebel Bourbon might have risen to fame by replacing rye with wheat, they still recognize the qualities that rye has to offer. With a mash bill consisting of rye grain, corn and malt, their Straight Rye Whiskey is described as a "defiantly smooth whiskey". This is a small batch rye that is produced and sold in limited quantities. Bottled at 90 proof, this smooth, spicy rye has a mildly woody palate where spicy rye is balanced by sweet vanilla notes.