Old Carter

Old Carter Whiskey Co. was founded by Mark and Sherri Carter, producing small-batch, barrel-strength bourbons, ryes, and American whiskeys released in numbered batches. Each release is limited — individually selected barrels blended for distinct flavor profiles, bottled without chill filtration.

Browse all bourbon and rare and allocated bottles at Wooden Cork.

Frequently Asked Questions

Why does Old Carter release in numbered batches rather than consistent permanent expressions?

The numbered batch model reflects the Carters’ philosophy that each set of barrels available at a given time has its own optimal expression — rather than blending to a fixed house flavor profile, each batch is blended to showcase what that specific selection of barrels does best. Batch 1 is a different whiskey than Batch 10 not because the production changed but because the source barrels were different. This is the approach used by small independent bottlers in Scotland and increasingly by American producers who want to release the best available product rather than a repeatable standard. The numbered sequence creates a collectible record of the Carters’ work across vintages.

What is non-chill filtration and why does Old Carter use it?

Standard commercial bourbon is chill-filtered before bottling — chilled to near freezing so that fatty acids and proteins, which would otherwise cause the spirit to go hazy when cold or diluted with water, precipitate out and can be removed. Chill filtration produces a visually clear spirit that stays clear in any conditions. The tradeoff is that some flavor compounds — particularly fatty acids that contribute mouthfeel, texture, and certain aromatic complexity — are also removed in the process. Non-chill-filtered whiskey retains those compounds, producing a richer texture and slightly more complex flavor, at the cost of potential haziness when cold. Old Carter’s barrel-strength releases are bottled without chill filtration to preserve the full flavor of the barrels.