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

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Finish: The end is full of dark cherry and woody spice with moist marzipan, burnt orange oils, and chewy fresh tobacco wrapped up in old leather and cedar bark with a hint more of that old cellar sneaking in. At Michter’s Fort Nelson distillery, a piece of the brand’s Pennsylvania history remains. When the historic Schaeffersville, Pennsylvania distillery was abandoned, retired Jim Beam master distiller David Beam bought the copper stills and kept them in his garage, with hopes of one day using them for his own whiskey. 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. I’ll say no more about my hopes or expectations. Rather, let’s let the whiskey do the talking… Michter’s Barrel Strength Rye – Review Finish: The end has a creamed honey vibe next to figs and prunes with fresh chewing tobacco and salted dark chocolate.

Finish: The end is plummy and full of rich toffee next to a dash of cedar bark and vanilla tobacco. Finish: The finish leans into woody winter spice barks and buds — think cinnamon, clove, and allspice — with a sense of whole red peppercorns soaked in molasses, a whisper of walnut cake, and a thin line of toasted marshmallows dipped in dark chocolate. Palate: The palate really leans into the smoked almonds with a nice savory edge while the butter marries the holiday cake and almonds to create rich marzipan with a very mild cedar note that’s like a very old cigar humidor. It’s such a bloody minefield buying American Whiskey in the UK – casual browsing, *everything* seems legit. Palate: The taste leans into smoldering vanilla pods with a sense of old oak staves from a dusty old cellar next to sweet cinnamon and cherry over dried sage and sharp spearmint with a clove syrup base and a dash of toasted marshmallow sweetness.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. Either way, I’m not writing this for them. I’m writing this for the other segment of Malt’s readership, the ones who believe that production processes have a direct impact on the flavors of the resultant whiskey, and that maximum transparency about these processes allows us to make better-informed decisions about what whiskey is likely to taste better. To us, a great whiskey story is a story of making great whiskey, whether or not it features former presidents, heirloom recipes, infamous gangsters, Vikings, etc. Palate: There’s a distant line of toffee candies dipped in roasted almonds next to a brioche smeared with Nutella and dipped into a fresh cup of espresso with mild notes of white pepper, ground chili powder, and maybe a whisper of honey.

It also meant a lot to see a woman in this top position, being a very young woman just getting into whiskey. The Overlooked Cobweb Is a Well-Crafted, Future Halloween Cult Classic By Jim Vorel October 28, 2023 | 12:15am OK, so: sourced whiskey is largely a rip-off and should be avoided. What makes it doubly annoying is that some of these brands actually seem to engender the type of passionate fandom typically reserved for real distilleries. A misplaced loyalty evolves, with benighted admirers convincing themselves that there’s something special and wonderful about this essentially transactional approach to selling whiskey. I’m trying to get into Bourbon and Rye, it was prompted by a tasting of Four Roses (small batch) at a Whisky Festival, along with James E Pepper 1776 Rye (which I think was 100 ~Proof`) and I really enjoyed both. I now know that Four Roses is one of the big producers but James E Pepper (which I still really enjoy) might be sourced I guess? It’s got all the hallmarks of it. Finish: That dryness drives the mid-palate towards the finish with a pecan shell vibe next to slightly bitter singed cedar bark.This latter category doesn’t include Michter’s, and I doubt it ever will. I suspect they’ve been too commercially successful with the procure-and-pretend model to ever pivot to their own production, absent some seismic change in the availability of sourced whiskey. Michter’s diehard stans and those newer to the hobby will likely continue their tireless pursuit of bottles from this resurrected and repurposed brand. For my part, I’ll continue pounding the drum of truth and transparency so that others – should they decide to buy a bottle of Michter’s – know what they’re getting, or at least know what they don’t know about what they’re getting. Finish: The end really leans into the cherry tobacco with a layer of mild chili spice and more of that soft and sweet orchard firewood. 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. A Love Letter to I’m Sorry and a Tribute to Funny Moms in 3 Bits By Annie Berke September 6, 2023 | 11:48am Palate: The palate has a nice sweet spiciness to it like a box of Hot Tamales next to allspice and orange with raisins, nutmeg, and a whisper of espresso bean sneaking in late.