whiskey review

Review: Michter’s 10-Year-Old Bourbon (April 2018 release)

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Whiskey is such a subjective thing.  While I may really enjoy something, you may not.  Or vice versa.  Neither person is right or wrong, mind you.

I say that because I get very split opinions on Michter’s 10. Some people tell me they absolutely love the bourbon. Others tell me recent releases of Michter’s 10-year-old bourbons aren’t good.  “They don’t hold a candle to older bottlings” is another one I hear.    My answer is usually the same – I haven’t tasted older bottlings, and I happen to like the current releases.  I certainly respect everyone’s opinions.  After all, this blog is filled with my opinions. With so many whiskey bloggers out there, it’s important to find a reviewer who tends to have similar tastes as you.

With that said…

This month marks the latest bottling of Michter’s 10-year-old single barrel bourbon.  Both Master Distiller Pamela Heilmann AND Michter’s Master of Maturation Andrea Wilson have approved the barrels for release.  The two are choosing barrels based on a certain taste profile, though they have to be at least 10 years old.  On a recent episode of WhiskyCast, Heilmann stated the barrels chosen were actually 12 years old.

My sample came from barrel 18B202.  Michter’s 10-year-old bourbon is bottled at 94.4 proof and is available for $120.

The nose is a touch muted at first, but opens up after a few minutes in the glass.  Patience certainly pays off.  There are hints of toffee, burnt orange peel, cinnamon sticks and allspice.  On the palate, nougat, mulling spices and candied fruits appear first.  Waves of vanilla begin to arrive mid-palate, followed by more cinnamon-dominated spices and slightly astringent toasted oak.  One odd thing… the whiskey does feel a touch thin on the mid-palate.  I usually find Michter’s releases to have a rich mouthfeel.  The medium-length finish is spicy and dry.

Overall, the April 2018 release of Michter’s 10-year-old bourbon is quite enjoyable and comes with a high recommendation.  The problem is finding it close to retail pricing, as a lot of retailers seem to raise their prices for this bourbon.  If you do happen across one close to the suggested $120 price, pull the trigger and buy one.  You won’t regret it. 8.5/10

Michters.com

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

Review: High West Bourye Whiskey 2018

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This year’s High West Distillery’s release of Bourye is marvelous!

It’s so good I just knew it had to be the first statement for this post.  Bourye is an annual limited edition bourbon and rye whiskey blended by the Utah-based distillery.  Blending is something the company does really well.  They are also adept at transparency.  The component whiskies for the 2018 release come from MGP in Indiana.  Here’s the breakdown:

  • 12-year-old straight bourbon (75% corn, 21% rye, 4% malted barley)
  • 11-year-old straight bourbon (75% corn, 21% rye, 4% malted barley)
  • 11-year-old straight bourbon (60% corn, 36% rye, 4% malted barley)
  • 14-year-old straight rye whiskey (95% rye, 5% malted barley)
  • 13-year-old straight rye whiskey (95% rye, 5% malted barley)

While the exact percentage of each whiskey remains undisclosed, the company says this bottling is very similar in the age and taste profile of the very first release.  Bourye is bottled at 92 proof and available for $79.99.

The nose here is ripe with honey, baking spices, dark caramel, and hints of oak.  Those aromas carry over to the palate.  Rich, sweet and spicy are the themes here.  Spiced honey and slightly burnt caramel kick things off.  Those rye spice notes ramp up quickly, complementing the whiskey’s richness.  A slight undercurrent of candied orange peel and vanilla run throughout.  Elegant oak develops into the long, dry finish.

I like this a little better than last year’s release, which wasn’t too shabby.  I gave that release a 9 out of 10, and I think I’ll give this one the same score.  Don’t get too caught up in the numbers.  Just know the 2018 release of Bourye is well worth a look.  9/10

Highwest.com

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

Barrell Whiskey Batch 004 Review


Barrell Craft Spirits founder Joe Beatrice likes having fun with his company’s whiskey releases.  Each batch is different, and each one interesting.  Batch 004 sees an 11-year-old whiskey finished in rum and rye barrels.  The whiskies that went into this blend were distilled in Tennessee and Indiana.  Why just a whiskey and not a bourbon?  It’s because used barrels were utilized for maturation.  To be a bourbon, only new barrels can be considered (in addition to several other criteria).  Transparency is something the company believes in, as they’ve disclosed all of the information above.  What they haven’t mentioned is the mash bill breakdown other than corn, rye, and malted barley were used.

The rum barrels used for secondary maturation were left over from Barrell Rum’s delicious first batch, which just won Best Overproof Rum at the San Francisco World Spirits Competition (Barrell Bourbon Batch 011 also won Best Bourbon at the same competition).  Each whiskey from Tennessee and Indiana underwent a secondary maturation in these rum barrels or rye whiskey barrels, resulting in four different combinations.  This batch was blended using various barrels of the finished whiskies.  Barrell Whiskey Batch 004 is bottled at a cask strength of 120.6 proof.

The rum finish is evident on the nose, providing burnt sugar cane and green banana notes to buttered sweet cornbread.  Hints of tropical fruit mingle with caramel chews, vanilla and some spice.  On the palate, this whiskey is…unusual.  Just like the nose, the foundation whiskey provides a great base to let those finishing casks shine, with its notes of corn pudding, vanilla, and baking spice.  The rum casks add green plaintains and sugar cane, while the rye casks provide a slightly sharp spice note along with some herbs.  The long finish is a little hot at first, leaving behind some spiced tropical fruit.

Rum and rye whiskey cask finishes? You know, it mostly works.  The light character imparted by used barrels utilized for the whiskey’s primary maturation leave room for those exotic and spicy flavors and aromas left behind by the secondary maturation.  The only negative is the finish, which is a little rough for me, even with a splash of water.   I’ve said it before, Joe and his team are always looking to release something interesting.  Mission accomplished here.  8.5/10

Barrellbourbon.com

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