Whisky US*1 Strength Rye Toasted Barrel Finish 70cl - Michter’s
Michter’sFormat: 70 cl
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| Michter’s | |
| Whisky | |
| Spicy, toasted, notes of vanilla and caramel | |
| Rye, water, yeast | |
| 70 cl | |
| 54.4% | |
| Toasted barrel | |
| Minimum 4 years | |
| Continuous distillation and pot still | |
| 2 | |
| Cold filtration | |
| Dark amber | |
| Neat, with ice or cocktail |
On the nose, it opens with intense notes of black pepper, cinnamon, and a hint of ripe citrus, accompanied by delicate hints of vanilla and toasted wood. The palate is rich and full, where the rye spiciness intertwines with the sweetness of the malt and a smoky wood aftertaste that lingers elegantly. The high strength guarantees a sensation of fullness and warmth, balanced by a velvety texture.
Perfect to sip neat or with a splash of water to better release the aromas, it pairs masterfully with flavorful dishes like grilled meats or aged cheeses. A whisky with a robust and sophisticated soul, ideal for those seeking experience and originality in the world of rye bourbon.
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.