Michter's US*1 Single Barrel Kentucky Straight Rye Whiskey, 70 cl, 42.4% ABV

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Finish: The end just sits on your palate — like a soft hug from an old friend as the nuttiness and dark sweetness slowly fades out, leaving you … happy. Still Type: Copper column pot still and copper pot doubler, both made by Vendome Copper & Brass Works Palate: That fruit becomes more dried and almost salted on the palate while bourbon vanilla and mild caramel sweetness mingle with cinnamon and nutmeg. I’ll say no more about my hopes or expectations. Rather, let’s let the whiskey do the talking… Michter’s Barrel Strength Rye – Review Michter’s showpiece location, the “Fort Nelson Distillery,” is in downtown Louisville. Though this building has “a legendary historic distillation system,” the company’s Shively facility (DSP KY-20003) actually houses Michter’s processing and bottling operations. Two experimental pot stills were augmented by the addition of a 46-foot column still and doubler setup in 2014. Distilling appears to have commenced (judging by photos of the facility), but that doesn’t mean we’re yet tasting anything that Michter’s has produced itself.

A Love Letter to I’m Sorry and a Tribute to Funny Moms in 3 Bits By Annie Berke September 6, 2023 | 11:48am An Ode to the Horniest Sitcom Parents, the Belchers and the Wilkersons By Clare Martin April 11, 2023 | 10:40am This is another rye whiskey that has no business tasting as good as it does while still being fairly gettable (albeit at a price). Finish: The finish leans into woody winter spice barks and buds — think cinnamon, clove, and allspice — with a sense of whole red peppercorns soaked in molasses, a whisper of walnut cake, and a thin line of toasted marshmallows dipped in dark chocolate.On the palate, we are presented with a big, immediate rush of woody spice and baking spice, along with significant tobacco and toasted oak. The rye grain is there, with classical rye spice and pepper, along with more savory tobacco, along with milk chocolate and plum-like dark stone fruit. At the same time, however, it’s really the oak that steals the whole show, contributing complex spice box and marshmallow notes, along with significant tannin that leads to a fairly dry finish to what begins as a pretty sweet entry. Either way, I’m not writing this for them. I’m writing this for the other segment of Malt’s readership, the ones who believe that production processes have a direct impact on the flavors of the resultant whiskey, and that maximum transparency about these processes allows us to make better-informed decisions about what whiskey is likely to taste better. To us, a great whiskey story is a story of making great whiskey, whether or not it features former presidents, heirloom recipes, infamous gangsters, Vikings, etc.

Finish: The end really leans into the cherry tobacco with a layer of mild chili spice and more of that soft and sweet orchard firewood. The Best Sitcoms on Netflix Right Now (October 2023) By Garrett Martin and Paste Staff October 20, 2023 | 12:00pm Finish: The end has a creamed honey vibe next to figs and prunes with fresh chewing tobacco and salted dark chocolate. Michter’s has a long and interesting history all on its own. It started in 1753 as Shenk’s (allegedly providing whiskey for George Washington and troops during the Revolution), then became Bomberger’s in the mid-nineteenth century. After re-opening post-prohibition, the name became Michter’s. All the while this distillery, located in Pennsylvania, was making whiskey in the Pennsylvania style – that is to say, rye whiskey. All we really know about this single-barrel rye release is that the barrels Michter’s sourced for it are some of the best of the best in the whiskey world. It’s rare that a 25-year-old whiskey aged in a new oak will taste this nuanced but that’s sort of the magic of Michter’s and this bottle.s only Michter’s 10-Year release was an instant classic. The whiskey is made from a corn-rich rye whiskey mash bill with a good dose of barley in there. The absolute best barrels are chosen — with some up to 15 years old — for this release. Then each of those barrels is individually bottled as-is with a hint of proofing water.

Palate: The palate holds onto the sweetness as it leans towards a campfire roasted marshmallow, a touch of saffron and clove-stewed pears, a pile of sappy firewood, and creamy nuances of vanilla pudding all meander through your senses.Palate: The palate leans into spices in a subtle way with a nutmeg/eggnog vibe next to rich vanilla ice cream and smoked cherries with a minor note of fresh pipe tobacco and singed cedar bark. Palate: The taste has a clear sense of dates, creamed vanilla honey, walnuts, wet brown sugar, and a touch of salted dark chocolate with a whisper of bitterness.

Michter’s likes to say its 10-year rye “continues the legacy of America’s first whiskey variety (rye) from America’s first whiskey company.” The distillery ties its history to Shenk’s, which opened in Pennsylvania in 1753 – and, no doubt, made Monongahela Rye. That distillery eventually became Bomberger which, following Prohibition and another couple of decades, became Michter’s. Palate: The palate is part Red Hot and part zesty orange marmalade with creamy vanilla pudding, sweet and spicy dried chili peppers with a hint of smoke and woodiness, and this fleeting whisper of celery salt.I guess the one point in favor of sourcing is if (and a big IF) the bottler truly does have a unique process or recipe. Like Old Elk, for example, who use a unique-to-them mash bill. Sure, it’s sourced by MGP, but you can’t just go out elsewhere and get a high-malt mash bill under another MGP label or brand name (not that I’m aware of, anyway). Still, why not be transparent about it (at least Old Elk appears to be fairly transparent in this)?