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."

Koval Single Barrel Rye Whiskey is a 100% rye whiskey known for its unique and surprisingly fresh, light character. It features mellow, sweet notes of maple and candy corn, with a spicy finish, all derived from its unique mash bill of organic rye grain. The whiskey is aged in new, charred American oak barrels and is bottled from single barrels, resulting in a unique character for each bottle.