Reviews

Michter’s 10-Year-Old Rye Whiskey (2017) Review

There’s something special about a rye whiskey with a little age.  I’m not a giant fan of really young rye.  Two or three year old rye whiskies are best for cocktails, in my opinion.  At around the six year mark, things start to get interesting.  The young “green” note is no longer present, as the spirit has had some time to round out its edges.  Though the sharp notes are mostly gone, the rye grain still brings that zesty spicy quality I look for in this type of whiskey.  After a decade in the barrel, some rye whiskies, like this expression from Michter’s, can put you under a magic spell.  The spirit mellows out and intimately intermingles with everything the American Oak barrel it ages in brings to the table – baking spices, vanilla and caramel.

This release of Michter’s 10-year-rye whiskey marks the first special release from their new Master Distiller Pamela Heilmann.  If you’ve read Fred Minnick’s beautifully written “Whiskey Women,” you’ll know women played an important role in the whiskey world. Whiskey is still mainly a male-dominated industry, so it’s refreshing that Michter’s has promoted Heilmann as their Master Distiller.  She previously ran the Booker Noe distillery for seven years before joining the Michter’s team.

The whiskey itself is a single barrel rye bottled at 92.8 proof.  My sample came from barrel 17A37.  It goes through one of Michter’s filtration processes before being bottled.  The suggested retail price is $150.  Michter’s 2016 release of their 10-year-old rye whiskey was one of my favorites of the year.  How does the 2017 release fare?

Wonderful aromas of figs, baking spices, brown sugar, and toasted rye bread fill the nose.  On the palate, this whiskey is mouthcoating.  An initial caramel sweetness is tempered by some rye spice, followed by hints of Madagascar vanilla bean, dark brown sugar, licorice and tobacco leaf.  Slight oak tannins creep in during the medium-length finish, along with cinnamon candy and caramel.

From first sniff, I knew I’d like this whiskey.  It’s beautifully matured and delivers an aromatic nose and rich flavors you can only get from a well-aged rye whiskey.  Highly recommended. 9/10

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

Elijah Craig Barrel Proof (Batch A117) Bourbon Review

Image courtesy of Heaven Hill


Barrel strength whiskey is something I always look forward to tasting.  Even though many are batched together (versus a single barrel release), it’s like tasting straight from the barrel.  No dilution is taking place before bottling.  The robust quality from these bottlings is something you don’t get from a standard whiskey release.

One of my favorites is Elijah Craig Barrel Proof (ECBP) from Heaven Hill Distillery.  This 12-year-old batched bourbon is offered several times a year.  Starting with this first batch of 2017, Elijah Craig Barrel Proof is introducing batch numbers (sort of like Booker’s has been doing the past couple of years).  It was a fantastic idea for Booker’s, and I’m sure ECBP will experience some success from it.

The batch code breaks down like this: The first letter signifies the release batch of the year, while the numbers indicate the month and year of release.  So, A117 = the first batch of the year, released in January 2017.  The new batch numbering system will make it easier to track down which batch is which.

Elijah Craig Barrel Proof batch A117 comes in at 127 proof.  While not the strongest batch I’ve seen by any stretch, 127 is still a high proof.  Let’s get to the tasting notes.

Dark brown sugar and molasses burst out of the glass, alongside touches of anise, vanilla and oak.  On the palate, this oily whiskey features hints of caramel corn, vanilla, tobacco leaf, and oak spices.  A splash of water brings out more oak.  The long finish warms the chest (perfect for winter), leaving behind lingering spiced caramel and slightly drying oak.

To this day, I haven’t run across a bad batch of ECBP.  I’m happy to report the streak continues.  Batch A117 might be a bit lower in proof than previous batches, but it’s just as complex and full of flavor as anything that’s come before it.  Nicely done.  8.5/10

Thanks to Heaven Hill for the sample.  As always, all thoughts and opinions are my own.

Wyoming Whiskey Single Barrel (2016) Review

Wyoming Whiskey is a craft whiskey brand that’s been picking up some steam lately.  I see the name come up more and more as I read through whiskey publications and social media.  Everything used to make this whiskey comes from Wyoming.  Based in Kirby, Wyoming, the distillery’s lineup includes a small batch bourbon, the occasional single barrel bourbon, and a just announced sherry cask finished bourbon.  

This single barrel bottling is their second, with 400 cases now available throughout Illinois, Minnesota, New Jersey, New York, Wisconsin and Wyoming. This 2016 bottling is more than double in size than the original November 2015 release, which the company said sold out before it hit shelves.  Wyoming Whiskey Single Barrel retails for $59.99.

The nose here is really nice, with hints of honeyed grain, vanilla cream, ground cinnamon and an elegant floral note.  It almost smells more like a light bodied, well aged single malt than it does a bourbon.  The palate says differently:  sweet buttered corn, Mexican chocolate, fresh basil leaf and vanilla bean.  The finish is long, with a small burst of spice, followed by some mint.

I am really digging Wyoming Whiskey’s Single Barrel Bourbon.  It’s aroma is completely different than any other bourbon I’ve tried.  On the palate it’s rich and has a creamy mouthfeel.  Too bad distribution is limited to six states.  If you see this one and want to try something different (and delicious), pick up a bottle.  8.5/10

Thanks to Wyoming Whiskey for the sample.  As always, all thoughts and opinions are my own.