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. The 2023 version of Michter’s Toasted Barrel Finish Rye carries some striking, wood-powered notes, particularly when it comes to the sweet end of rye’s flavor spectrum. It’s non-age-stated but plenty oaky, and for drinkers who love wood influence, this pour will deliver that in spades. Instead they have opted to expand production. They’ve added six large fermenters, extended hours on the main distillery so as to run 24/7, and added new and improved bottling equipment. However, we’re years from the true output of these additions, and will have to make do with less in the meantime. Michter’s has a long and interesting history all on its own. It started in 1753 as Shenk’s (allegedly providing whiskey for George Washington and troops during the Revolution), then became Bomberger’s in the mid-nineteenth century. After re-opening post-prohibition, the name became Michter’s. All the while this distillery, located in Pennsylvania, was making whiskey in the Pennsylvania style – that is to say, rye whiskey. Finish: Lingering notes of chocolate, cinnamon and oak give a complex feel to the end of the sip. There are even remaining rye notes like mint, ground pepper and marjoram. The finish is also pleasantly sweet too with some honey and a slight maple flavor too.

Nose: I can tell instantly that the corn in the mash bill has positively impacted the sweetness throughout. Sweet spoonbread with a hint of maple fills my nostrils. Or is it more like a Kettle Corn? Let’s just say it’s both. Anyway, it mixes with a healthy amount of oak and vanilla. I thought this would smell much younger than it actually ends up being. It is also much more aromatic than I was anticipating. There is an almost potpourri aspect to it. Wow, what a nose! As Michter’s continues to face inventory constraints due to strong demand, the company is taking steps to expand capacity responsibly.” Compared to how it smelled, there’s certainly more spice here — apple pie spice, really — which does hold its own against the woody notes. After recognizing those two, subsequent sips hold much more balance across the palate. Finish

5. Michter’s US*1 Single Barrel Straight Rye Whiskey 25 Years Old

Michter’s Single Barrel Rye whiskey has a mash bill of at least 51% rye and includes some corn and malted barley. It is a NAS release.
Other releases from this brand include the Michter’s Sour Mash whiskey and the Michter’s bourbon. Andrea: [laughs] We don’t publicize what those ages are, but I will tell you that it is over 10, and I think it’s part of the joy of the experience to be honest. You know it’s fun to have people dial into their palate and kind of talk about what they’re experiencing and what they think it represents and I think that’s a very interesting conversation to engage around the drinking of a pour. 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. Rather than batch the release, Michter’s released these at individual barrel strength, meaning there’s proof (and likely some flavor) variation among bottles. The bottle we sampled for this review was 109.4 proof, a bit higher than the average of 108.9 across the release.

What’s certainly not helping supply meet demand is the fact that Michter’s generously sends me some of their bottles. For my part, I try to distribute them to friends and acquaintances who otherwise would not get the chance to try them. For example, the last of my prior bottle of 10 year rye was donated to Malt’s own Ryan Andrews, who needed an appropriate whiskey to toast his tenth wedding anniversary (congrats to Mr. and Mrs. Andrews). So, don’t bring your entitled complaining to me now, you hear? Palate: Beautifully restrained rye spice adds an elegant touch to all of the flavors I find here. Honestly, this tastes like it’s above 90 proof as far as intensity of the flavors. The heat is still very restrained. I can find flavors like Andes after-dinner mints and peppermint candy canes. Honey sweetness mixes with baking spices like cinnamon, clove and nutmeg. Shaved ginger root goes perfectly with cherries and apricots. I was totally expecting to be let down by this sub-85 proof rye whiskey and feel like I have to apologize for being so wrong. Many of these threads weave their way through Michter’s press release for the release of their 10 year old rye whiskey, which begins:It’s one of the more interesting, “sip-so-I-can-learn-more” finishes from the Michter’s toasted barrel series. I can’t help but think the drying spice on the finish would make this an excellent rye whiskey to pair with dessert.

Editor’s note: this bottle was provided to me free of charge by Michter’s. Per Malt’s editorial policy, we’re going to do our best to ensure that this gift does not influence our notes or scores] Malt: There are rumors, of course, that there is whiskey older than 10 years in this expression. Care to comment? 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. Malt: What is the process like for selecting the liquid that ends up going into the Michter’s 10 Year Single Barrel Rye? It is this latter phenomenon that has drawn the charge of entitlement. I’m a whiskey consumer myself, so I understand the frustration felt when a previously ubiquitous bottle becomes unobtainable or (more likely) obtainable only through exorbitantly overpaying. I derive no comfort from (or even give any credence to) the idea that the marked-up prices on retail shelves and in Facebook groups represent the invisible hand of the efficient free market, as imagined by Adam Smith.

Russell’s Reserve Single Barrel Rye has a few things going for it. First off, you’ve got the implicit promise that any given single barrel here is the apple of master distiller Eddie Russell’s eye, and this is a guy who knows his rye whiskey. You also have an attractive proof point that, while not as high as the likes of Pikesville or the Knob Creek, is still fairly close to barrel proof for Wild Turkey, which uses a lower barrel entry proof for maximum flavor. Interestingly, this brand doesn’t feature an explicit age statement, that not being something Wild Turkey usually cares to use as a defining aspect of its products, but it can be assumed that the liquid here is typically a year or two older than the rye whiskey in the 90 proof Russell’s Reserve 6 Year Rye—also a great value, by the way. Whereas the bourbon was an overwhelming tour de force, I felt like I had to work very hard to get much out of this rye, and not in a good way. I appreciate a subtle whiskey, and this is definitely subtle. However, there are parts where it feels as though the rye wants for something to say for itself. There are no flaws, just lulls in the conversation.