Michter’s

Review: Michter’s Toasted Barrel Finish Sour Mash

There are plenty of things to like about what Michter’s is doing, but one of them is their interesting Toasted Barrel Finish series. To date, we’ve first seen their bourbon followed by their rye. The bouquet and flavors of both whiskies were given upgrades in the vanilla and caramel department, thanks to the toasted barrel finish.

In this third welcome addition to the series, Michter’s gives their Sour Mash whiskey the toasted barrel finish treatment. The company started by allowing their fully mature Sour Mash whiskey a secondary maturation period in mildly toasted barrels. The resultant whiskey was bottled at 86 proof.

I love nosing the whiskies in this series. In this case, a hearty dose of toffee is accompanied by hints of toasted rye bread, brown sugar, and toasted oak. Some cardamom and cinnamon comes through as well. On the palate, the whiskey provides more of the same. Wave after wave of rich caramel gives way to toasted marshmallow, vanilla bean, and corn pudding. A mild sprinkling of cinnamon and other baking spices come through on the mid-palate. Heading into the long finish is a nice toasted oak note.

It’s worth saying again: I absolutely love what Michter’s is doing with their whiskies, from their US*1 lineup to their 10-year-old bourbon and rye to these toasted barrel finished whiskies. The amplification of caramel and vanilla notes taste natural and not artificial or out of place, all the while keeping a nicely balanced flavor profile. For the $60 asking price, Michter’s Toasted Barrel Finish Sour Mash Whiskey is a home run. 8.5/10

Michters.com

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

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Review: Michter’s 10-Year-Old Rye Whiskey (2019)

Photo courtesy of Blaine Strawn

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

Michters.com

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

Review: Michter’s 10-Year-Old Bourbon (Spring 2019)

Spring generally means the release of one of my favorite bourbons – Michter’s 10-year-old. This limited release 2019 bottling is the last under the supervision of Master Distiller Pamela Heilmann, who is now retired as of this post. I think Pamela Heilmann has overseen some fantastic releases over the last few years. Cheers to her!

As for the new team, Michter’s Distiller Dan McKee has been promoted to Master Distiller, and Distiller Manager Matt Bell is now Distiller. McKee cut his teeth at Jim Beam, eventually taking on the role as Distillery Supervisor at the Booker Noe Distillery. Bell worked at both Town Branch Distillery and Wild Turkey Distillery.

Onto the whiskey… my sample bottle comes from barrel #190634. It’s bottled at 47.2% ABV, or 94.4 proof. It undergoes Michter’s signature filtration prior to bottling. The suggested retail price is $130.

The nose features a nice mix of classic bourbon notes of caramel, vanilla, orange peel, and oak. Additionally, spiced apples and cigar box join the party. Taste-wise, more of the same: chewy dark caramel, red berries, and vanilla extract meet continuous waves of cinnamon, clove, and allspice. Aromatic oak and herbal notes arrive in the back palate and eventually into the finish, which is long and a bit dry. Lingering notes of oak spice, caramel, and slight barrel char remain.

Ten years is usually my sweet spot in terms of preference of age. If matured properly, the resultant bourbon can be beautifully balanced between both the spirit and barrel influence. This year’s release is certainly well balanced, rich, and complex. One of my favorite bottlings of the last couple of years. 9/10

Michters.com

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