Because of the demand, the 20 and 25 year-old bourbon and rye whiskeys are not released every year. Fortunately, the 10 year-old whiskeys seem to be coming in annually. However, with the exception of the Small Batch bottlings, they will all cost you a pretty penny.

Over the course of the Pennsylvania distillery’s existence, it was called many things — Bomberger’s, mostly, and later Pennco — and finally, Michter’s for a very sentimental but also very savvy marketing reason. First introduced in the fall of 2014, this limited release begins with fully mature Michter’s Small Batch Bourbon, then it is aged in a secondary toasted barrel. What to Know: Michter’s enters the mouth with a noticeable astringency. The earthy hints from the nose jump out immediately in the palate with recognizable wet forest soil. This theme continues with the rooted flavor of cherry belle radish coming through. Next, some wooden tones arise primarily in the form of cherry wood. This masculine profile gets balanced out with vanilla and sweet corn, but this aspect itself is tempered by aniseed. This bourbon’s palate experience stands out with its dry yet spicy earthiness. If not ready for all of it, it can certainly catch one by surprise. Finish

It’s a Kentucky brand that started with locally grown Pennsylvania rye.

Micther’s US*1 Toasted Barrel Finish Bourbon /Photo Credit: Michter’s Michter’s 10 Year Single Barrel Bourbon Well, it’s not just bourbon, nor rye. At its baseline, Michter’s is straight bourbon and straight rye. This means that the booze is aged at least two years, or in this case, over four (more on that below). There are other aspects to bourbon and rye, of course, but the main thing to know for Michter’s is the rye is spicier, and the bourbon is just a bit smoother. Less in a hearty cheers sense, and more in a marshmallow sense: In addition to aging some of its whiskey in special pre-whiskey-soaked barrels, Michter’s likes to play with the toast aspect of classic bourbon (all bourbon must be made in charred new American white oak barrels). In 2014, it began making “ Toasted Barrel” expressions of both its Straight Rye and Straight Bourbon. To make its Toasted Barrel expressions, Michter’s ages both its rye and bourbon for an extra 18 months in a barrel that, rather than being charred per usual standards, is gently toasted. The idea is to impart those caramel, woody, toasty notes and create another layer of interaction between the bourbon and browned oak. Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie.

For such a large brand, Michter’s definition of small batch is just that: small. At a maximum, each batch is limited to just 20 barrels. What to Know: Michter’s Small Batch Bourbon receives the Full Beard Facial Hair Rating. Robust, wild and flowing, the Full Beard carries the sentiment of the semi civilized mountaineer living in a small cabin in the woods. Despite this immediate reactionary association, the Full Beard also finds itself entrenched in academia or even hipsterdom. It’s actually a highly maintained appearance, and not merely undeveloped as it may initially seem. As such, it carries a primitive yet tamed energy. Overall Moving into the finish, notes of marshmallow linger at first. This eventually transitions the notes of honey mustard. With heavy doses of generic spice, the finish retains traits that have pervaded throughout including an overall dry character. As Michter’s wraps up, it does so with a smooth, long tail and seemingly offers a handshake and a smile after a raucous experience. Good finish. DrinkabilityMichter’s is riding high after landing atop Drinks International’s annual top 50 list of The World’s Most Admired Whiskies. It is the first time an American whiskey has taken home the number-one spot and, to celebrate, Michter’s will rerelease its 25-year-old Bourbon next month for the first time since 2020. 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: Each of the Michter’s whiskeys has its own specific chill-filtering process. What Our Experts Think It Tastes Like: Michter’s always sounded like an Irish cola brand to us, or maybe one of the trillion failed diagnoses in an episode of “House” (right up there with sarcoidosis). It’s actually a made-up word, and the creation of mid-20th century distillery owner Louis Forman, who co-owned the Pennsylvania distillery with Charles Everett Beam — yes, of that family. After Forman took over, he named the first pot-still sour mash whiskey “Michter’s” after his sons Michael and Peter, making Michter’s like the Kimye of American whiskeys.

Since this is a bourbon breakdown article, we are focusing on the core and limited edition Michter’s bourbon bottlings in the portfolio below. All of this information should help you decide which one you should invest in. Michter’s US*1 Small Batch Bourbon This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. 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! This offering is only released when supplies are sufficient and only released as a single barrel. What to Know: