This 2019 bottling of Michter’s 10-year-old rye whiskey marks the first release by the distillery’s new Master Distiller Dan McKee. The rye whiskey is one of Michter’s most anticipated bottlings, which generally gets released once a year. It certainly holds a place as one of my favorite rye whiskies.
Bottled at 46.4% ABV, or 92.8 proof, my sample bottle comes from barrel 19F965. Michter’s doesn’t disclose their mash bills, but press materials mention “a good amount of corn and malted barley” in addition to rye, which is at least 51%.
The nose includes rich aromas of maple syrup and buttered rye toast as well as a hearty dose of baking spices. On entry, the whiskey appears a little soft on spice. Instead, sweet brown sugar and vanilla coat the palate, allowing those rye notes and baking spices found on the nose to slowly blossom. In terms of spice, think pumpkin pie spice instead of an over-the-top cinnamon candy. Some candied pecan and burnt orange peel notes peak through as well. Heading into the finish, slightly astringent oak grips the palate. Not surprisingly, the medium length finish is sweet, citrusy, and a bit dry.
Michter’s 10-year-old rye never disappoints. The low barrel entry proof helps create a rich spirit, and this whiskey certainly tastes older than its age. In my opinion, it is these two traits that help Michter’s stand out. The suggested retail pricing is $160 for this whiskey, and I think it delivers big yet refined flavors for the asking price. Highly recommended. 9/10
Thanks to Michter’s for the sample. As always, all thoughts and opinions are my own.