Michter's US*1 Kentucky Straight Bourbon, 1 x 700ml

Product Information

Using low barrel entry proofs, Michter’s has had their whiskies “contract-distilled” by Brown Forman for a number of years before taking the reins.

Taking everything we know about M10 thus far, nothing would explain why the value of M10 has shot up on the secondary recently. What we’re still drinking is contract-distilled from Brown-Forman. When prices are concerned, almost everything on the bourbon secondary market are generally falling this year. Yet M10 keeps increasing in price. Why? As the saying goes, “All Bourbon is whiskey but not all whiskey is Bourbon.” But there’s more to it than just semantics. If you’re a whiskey (and especially Bourbon) drinker, you need to know the differences. Yes, Michter’s 10-year releases can be challenging to find because collectors and whiskey enthusiasts highly seek these expressions. All Things Considered Single barrel whiskey can be a total crapshoot. Sometimes you get a great one, sometimes you get a dud and most of the time it’s just average. I caution everyone to try before you buy. But from what I’ve heard about these 23A barrels, there is something definitely different going on with them. If you were curious before, let me push you over the edge. Buy them in confidence.Before the process is started, a distiller must first determine the mash bill: the exact makeup of grains from which the whiskey is made. To qualify as Bourbon, the grains must feature at least 51% corn. Then, a combination of rye, wheat, and malted barley can also be added. The Michter’s US-1 Sour Mash was available in most liquor stores before. However, this expression is becoming invisible in liquor stores and bars due to high demand. Is Mitcher’s Bourbon Allocated? But Michter’s relentless pursuit of quality has resulted in every batch of whiskey, rye or bourbon being meticulously controlled from start to finish. I’ve heard on podcasts that the typical batch size is 8 to 10 barrels. Distillation: A process where a liquid is heated and cooled for purity. For whiskey specifically, this is the part of the process where any existing alcohol created during fermentation is removed. Bomberger's was listed on the National Register of Historic Places in 1975, and was declared a National Historic Landmark in 1980. The facility was America's smallest commercial distiller at the time of its 1989 closure. [2] [3] [4] History [ edit ]

Medium finish with notes of vanilla, oak, and rye spice that hangs around. It’s hot but not too hot, making it a satisfying experience to round things out. Yes, Michter’s is definitely worth the money. Although they can be on the higher end in terms of price, they often deliver an exceptional drinking experience that justifies its cost. Why We Like It: The careful choice of corn-rich rye mash bill, complemented by a hint of barley, creates a delightful taste. Micther’s US*1 Toasted Barrel Finish Bourbon /Photo Credit: Michter’s Michter’s 10 Year Single Barrel Bourbon They stand out from other companies mainly for their use of a lower barrel entry proof (103 instead of 125) which results in fewer bottles per barrel.

Washington used it to booze up his troops.

Why We Like It: This small-batch bottled spirit holds a special place in the world of American whiskey, having been named “Whiskey of the Year” by The Whiskey Exchange in the U.K. in 2019. The creaminess of the rye whiskey becomes an explosion of spiced creamed puddings and cakes, and its finish is a harmonious encore. It’s definitely in our top 20 best bourbons of all time. 8. Single Barrel Straight Rye Whiskey 10 Years Old The resurrection of the Michter’s whiskey brand is thanks to Joe Magliocco, the president of Michter’s and the CEO of Chatham Imports. In the 90s, he was looking for a rye whiskey brand to add to his portfolio and found that the Michter’s brand had been abandoned — the rest is history!

Why We Like It: The bourbon barrels selected for this expression, aged for at least a decade and sometimes rumored to be closer to 15 years old, capture the essence of what makes whiskey such an iconic spirit. The whiskey enters the barrel at 103 proof (industry standard is 125 proof). It’s then aged in toasted and charred barrels and bottled at 91.4 proof. What Our Experts Think It Tastes Like: However, to be called a Bourbon, it must also be produced in the United States and be made from 51 percent corn. The liquid needs to be distilled to no more than 160 proof and entered into the barrel at 125 proof. It must not contain any added flavoring, coloring, or other additives and must be aged in new, oak-charred barrels. Why We Like It: Bomberger’s Declaration 2022 Edition pays homage to Michter’s historical roots in the 19th century, when the brand bore a different name. Its taste is gorgeous and well-balanced, with a creamy crème brûlée texture and a hint of marzipan. Why We Like It: This is a rare gem in the world of whiskey, having aged for a quarter of a century, and you can feel the patience and craftsmanship that goes into each sip. [ 2 ]

The French oak barrels also give this blend a distinct sweetness you won’t find anywhere else. 12. Bomberger’s Declaration 2022 Edition