Whisky US*1 Toasted Barrel Bourbon Finish 70cl - Michter’s
Michter’sBourbon whisky · 70 cl · 45.7% vol · Notes of vanilla, caramel, toasted wood
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| Michter’s | |
| Bourbon whisky | |
| Notes of vanilla, caramel, toasted wood | |
| Corn, rye, malted barley, water | |
| 70 cl | |
| 45.7% | |
| Toasted oak barrels | |
| Minimum 4 years | |
| Continuous distillation and pot still | |
| 2 | |
| Cold filtration | |
| Golden amber | |
| Neat, with ice or in cocktails |
On the nose, it releases warm notes of vanilla and caramel, accompanied by hints of sweet spices and a fruity lightness that opens up the tasting experience. On the palate, it is enveloping, with a balance between the sweetness derived from the corn and the structure given by the toasting of the barrels, which imparts a slightly smoky and persistent aftertaste. The texture is soft and velvety, making this bourbon perfect for those seeking a refined yet accessible tasting experience.
It pairs excellently with American cuisine dishes such as barbecue, but is also ideal as a contemplative digestif, perhaps accompanied by a cigar. A whisky that tells the story of the land and the artisanal care of Michter’s, where tradition and innovation meet in a memorable sip.
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.