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| Michter’s | |
| Whisky | |
| Spicy, cereal notes, vanilla | |
| Rye, water, yeast | |
| 70 cl | |
| 46.4% | |
| American oak barrel | |
| 10 years | |
| Continuous distillation or pot still | |
| 2 | |
| Cold filtration | |
| Light amber | |
| Neat, with ice or cocktail |
The long aging gives the spirit a bright amber color and a deep bouquet, where notes of black pepper and cinnamon intertwine with delicate hints of vanilla and caramel, enriched by a light touch of toasted oak. On the palate it is full-bodied, with a velvety texture and a persistent finish, capable of evoking sophisticated sensations of dried fruit and sweet spices that embrace with elegance.
Perfect to be enjoyed neat, perhaps accompanied by a cigar or included in refined cocktails, the Michter’s 10 yo Rye 2023 is a rare testimony of artisanal mastery and respect for the production territory, offering an authentic and rewarding experience for lovers of high-end whisky.
Michter’s
Discover the spirits, production style and story of Michter’s.
Distillation
Production uses equipment including small pot stills (pot-to-pot system) and a large copper column (cited as 32" diameter and ~46 ft tall in the Shively facility). Fort Nelson also operates with historic pot stills and cypress wooden fermenters recovered from the old Pennsylvania Michter's; Shively uses steel fermenters for larger productions.
Ageing
Aging in new, charred American oak barrels, with use of staves toasted before charring for some products; barreling at a lower entry proof (around 103 proof) to promote a different maturation chemistry; use of heat cycling in warehouses to increase interaction between spirit and wood; many releases are single-barrel or very small batch.