Mitcher’s can trace its roots back to 1753 in Pennsylvania. Master Distiller, Willie Pratt, will not release the whiskey till he thinks it is faultless, even if it has exceeded the age stated on the label. In the pursuit of perfection the barrels are dried for 18-36 months before being toasted and charred with the rye grain itself being sheared to maximise the extraction of flavour. All this leads to a Whiskey with lovely depth, containing notes of spice, citrus, butterscotch and vanilla from the oak.
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Wines and spirits purchased from Berry Bros. & Rudd can be stored in our temperature-controlled warehouse. You can see more information on storage costs here.
Every bottle sold by Berry Bros. & Rudd is subject to our quality guarantee. If a wine or spirit is corked or faulty, we will replace it. Find out more
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Description
Mitcher’s can trace its roots back to 1753 in Pennsylvania. Master Distiller, Willie Pratt, will not release the whiskey till he thinks it is faultless, even if it has exceeded the age stated on the label. In the pursuit of perfection the barrels are dried for 18-36 months before being toasted and charred with the rye grain itself being sheared to maximise the extraction of flavour. All this leads to a Whiskey with lovely depth, containing notes of spice, citrus, butterscotch and vanilla from the oak.
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