Michter's US*1 Single Barrel Kentucky Straight Rye Whiskey, 70 cl, 42.4% ABV

Product Information

Indeed, despite now having three folks who have held the title of Master Distiller, we’ve yet to taste any whiskey from Michter’s that is solely the output of their stills.” Finish: The end has a creamed honey vibe next to figs and prunes with fresh chewing tobacco and salted dark chocolate. s only Michter’s 10-Year release was an instant classic. The whiskey is made from a corn-rich rye whiskey mash bill with a good dose of barley in there. The absolute best barrels are chosen — with some up to 15 years old — for this release. Then each of those barrels is individually bottled as-is with a hint of proofing water. Palate: That fruit becomes more dried and almost salted on the palate while bourbon vanilla and mild caramel sweetness mingle with cinnamon and nutmeg.

This rare Michter’s expression is pulled from single barrels that were just too good to batch or cut. Once the barrels hit the exact right flavor profile, each one is filtered with Michter’s bespoke system and then bottled as-is at the strength it came out of the barrel. Finish: The end is plummy and full of rich toffee next to a dash of cedar bark and vanilla tobacco. With Michter’s US*1 Single Barrel Straight Rye sporting an 84.8 proof point, it’s rather perplexing as many brands have moved away from the 80 proof range. Michter’s has always gone for the most widespread appeal with their brands, so perhaps this shouldn’t be too surprising. With a noteworthy array of flavors, hitting a 90-100 proof range would have likely put them in an even better spotlight, elevating this rye to a higher level. Goddamn, this bottle has no business being as good as it is for this price. It’s a legitimately first-rate single barrel rye that you can actually find pretty much everywhere and also afford. That’s a quasi-miracle on its own these days. The shortage goes beyond just Michter’s. The world is seeing a rye shortage that will only get worse. Quite simply: rye didn’t used to be popular. People didn’t know how good it was, and distillers created amounts to match demand. And with spirits like gin or vodka that don’t age (generally), that can easily be rectified. But with whiskey, the offset between distilling and releasing is a matter of years.Palate: The palate holds onto the sweetness as it leans towards a campfire roasted marshmallow, a touch of saffron and clove-stewed pears, a pile of sappy firewood, and creamy nuances of vanilla pudding all meander through your senses. Overall: Our tasting panel’s overall assessment of the quality of the product,as well as its rank in comparison to others within the category Palate: The sip really embraces the smoky dark fruit with hints of vanilla and cherry popping up next to winter spices and a touch of green savory herbs. An Ode to the Horniest Sitcom Parents, the Belchers and the Wilkersons By Clare Martin April 11, 2023 | 10:40am On the palate, we are presented with a big, immediate rush of woody spice and baking spice, along with significant tobacco and toasted oak. The rye grain is there, with classical rye spice and pepper, along with more savory tobacco, along with milk chocolate and plum-like dark stone fruit. At the same time, however, it’s really the oak that steals the whole show, contributing complex spice box and marshmallow notes, along with significant tannin that leads to a fairly dry finish to what begins as a pretty sweet entry.

This whiskey is made from a special mash bill and then left to rest for a quarter of a century. The whiskey in the bottle is cask strength version of very old bourbon that still hits amazingly high marks according to the Michter’s crew. Nose: Toasted marshmallow, mint, tobacco leaf and almonds. Rye spice is apparent, but it’s overwhelmed by vanilla ice cream. Still Type: Copper column pot still and copper pot doubler, both made by Vendome Copper & Brass Works The Best Sitcoms on Netflix Right Now (October 2023) By Garrett Martin and Paste Staff October 20, 2023 | 12:00pm We review the 2023 edition of Michter’s 10 Year Rye, aged a minimum of 10 years as a single barrel style release. (image via Michter’s)Generally speaking, when you see a whiskey labeled as “blended whiskey” or just “bourbon” (instead of “straight bourbon”), it’s a blend of whiskey with neutral grain spirits to help keep costs down and profits high. This expression is labeled as “Unblended,” specifically because it’s made with whiskey only (no grain spirits added). The whiskey in these bottles was aged in barrels that are “whiskey-soaked.” Once the whiskey is just right, it’s then blended and small-batch bottled. Palate: The palate has a lightly smoked cherry vibe next to clove and allspice with a sense of lush and creamy eggnog and vanilla-cherry tobacco stuffed in a slightly pitchy pine box. Already we’re seeing younger releases coming to market, and that will continue, in addition to just seeing less rye whiskey altogether. We’re also going to see new and more experimental rye whiskies– which I think is only a good thing, in an industry built upon creativity and innovation. And another hopeful caveat to that – a decade or so down the line, we’re going to be seeing some really, really good aged ryes coming out.