There are so many great rye whiskeys on the market, especially since that segment blew up a few years ago. Few of those ryes are truly extraordinary. Michter’s 10-year-old rye whiskey consistently falls in the latter category. Michter’s doesn’t release this every year. Instead, it’s released when the distillery believes the whiskey to be just right. Earlier this year, Michter’s released their fantastic 10-year-old rye.

I believe that this Michter’s 10 Year Rye release showcases how terrific American rye whiskey can be. Twenty years ago it was really challenging to sell rye whiskey.

Joseph J. Magliocco, Michter’s President

Michter’s Master of Maturation Andrea Wilson said the distillery is still struggling to meet the high demand of the market. To help combat the issue, the distillery has expanded their Springfield Farm and Operations from 145 acres to 205, allowing for the production of more estate-grown grain for distillation.

Bottled at 46.4% abv, Michter’s 10-year-old rye continues with their tradition of producing rich, complex whiskies. At a decade old, this rye hits a sweet spot for me – not too old, not too young or “green”… a perfect balance between grain and barrel influence. The nose features hints of toasted rye grain, dark brown sugar, anise, and wood spice. The mouthfeel is pure velvet on the palate. A sweet and spicy rush of brown sugar, caramel, and cinnamon kicks things off. Sandlewood and a touch of vanilla bean soon develop. The medium finish is warming, showcasing a nice sweet oak.

Michter’s 10-year-old rye is always impressive, especially at its $170 price point. The difficulty is finding a bottle ‘in the wild.’ These 10-year-old expressions (bourbon and rye) have been hard to come by for years now. Recent expansion in production should help alleviate that, but we’re still a while away from reaping those benefits. Until then, if you see a bottle, don’t hesitate to pick it up. You won’t regret it.

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