Michter’s has released their coveted 10-year-old rye whiskey for the first time in more than a year.  The single barrel expression consistently ranks among my favorite rye whiskies. Just like the last time, Michter’s 10-year-old rye barrels were selected by Master of Maturation Andrea Wilson and approved by Master Distiller Pamela Heilmann.

Though Michter’s is currently distilling at their new distillery (a place I really need to visit), the stocks that make up this whiskey came through contract distilling.  That’s different from sourcing whiskey.  Contract distilling means making your whiskey at an existing distillery to your specifications (mash bill, unique yeast strain, etc).

Bottled at 46.4% ABV, or 93.8 proof, Michter’s 10yr rye undergoes the company’s “signature filtration.”  My sample bottle came from barrel no. 18E559.

The nose on this whiskey always does it for me – dark, rich caramels with an abundance of baking spices like nutmeg, allspice, cinnamon, and cardamom, as well as a bit of toasted oak.  On the palate, the whiskey doesn’t disappoint.  Layers and layers of dark caramel wash over the front palate as those lovely spice notes ramp up in intensity.  A little bit of toasted rye is present, as is a touch of vanilla pod.  A dark chocolate note appears mid-palate, along with a touch of leather and oak.  The finish features more caramel alongside toasted coconut,  dried fruit, and spice.

Michter’s has another winner on their hands with this expression.  It keeps in line with a richness found in a lot of Michter’s whiskies.  Decadent is a great descriptor here.  Quite lovely.  A bottle runs a suggested retail price of $160, and I think it’s worth every penny.  Nicely done.  9/10

Thanks to Michter’s for the sample.  As always, all thoughts and opinions are my own.

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