Yes, Michter’s is definitely worth the money. Although they can be on the higher end in terms of price, they often deliver an exceptional drinking experience that justifies its cost. There seems to be more fruit with the Buffalo Trace Products, yet the Michter’s has a better mouthfeel and complexity than the Elijah Craig barrels. Why We Like It: The sweetness of Michter’s Small Batch bourbon whiskey transforms into a symphony, from vanilla frosting to grilled peaches and roasted marshmallows.

Micther’s US*1 Toasted Barrel Finish Bourbon /Photo Credit: Michter’s Michter’s 10 Year Single Barrel Bourbon

Michter’s is basically born-again Kentucky whiskey.

You don’t have to spend hundreds on fancy bottles to drink excellent Bourbon. In fact, there are some fantastic lesser-known bottles hiding in price points that you wouldn’t expect. And let’s not forget the oak casks: the oak used is first stripped and left to weather for six months. This process removes the bitter tannins, allowing for a smoother flavor once the mixture has been added. Whiskey is a spirit distilled from fermented grain mash (wheat, rye, barley, and corn) and then aged in wooden barrels. The resurrection of the Michter’s whiskey brand is thanks to Joe Magliocco, the president of Michter’s and the CEO of Chatham Imports. In the 90s, he was looking for a rye whiskey brand to add to his portfolio and found that the Michter’s brand had been abandoned — the rest is history!

There’s simply nothing particularly amazing about Michter’s Small Batch. It’s a slightly above-average pour for a way above-average price point. If you’re looking for the Michter’s Legacy Series, the 10-, 20- and 25-Year releases, and the Barrel Finish variations, it’ll be really challenging for you to find a bottle from any of these expressions. Maker’s Mark isn’t as spicy as rye-influenced whiskeys, making it a great Bourbon for a pairing. And don’t be put off by the ‘whisky’ spelling: it uses a process similar to that of Scotch, but that’s where the similarities end. They stand out from other companies mainly for their use of a lower barrel entry proof (103 instead of 125) which results in fewer bottles per barrel. Michter’s is riding high after landing atop Drinks International’s annual top 50 list of The World’s Most Admired Whiskies. It is the first time an American whiskey has taken home the number-one spot and, to celebrate, Michter’s will rerelease its 25-year-old Bourbon next month for the first time since 2020.Top 15 Michter’s US*1 Bourbons (Ranked & Tasted) 1. Michter’s US*1 Celebration Sour Mash Whiskey 2022 Well, it’s not just bourbon, nor rye. At its baseline, Michter’s is straight bourbon and straight rye. This means that the booze is aged at least two years, or in this case, over four (more on that below). There are other aspects to bourbon and rye, of course, but the main thing to know for Michter’s is the rye is spicier, and the bourbon is just a bit smoother. This Michter’s limited release is made from sourced barrels from a 25-year-old juice– zero cutting ensures the absolute best possible flavor. This is a rich and flavorful holiday drink combining dried fruits and candied nuts, creating a smoky almond nuttiness. Michter’s 10-Year Single Barrel Rye As the saying goes, “All Bourbon is whiskey but not all whiskey is Bourbon.” But there’s more to it than just semantics. If you’re a whiskey (and especially Bourbon) drinker, you need to know the differences.

Age/Age Statement: Though not required, many distilleries display their whiskey offerings with the amount of time they’ve spent aging. Generally, the more years the liquor has spent in its barrels, the better – although there are some exceptions. However, to be called a Bourbon, it must also be produced in the United States and be made from 51 percent corn. The liquid needs to be distilled to no more than 160 proof and entered into the barrel at 125 proof. It must not contain any added flavoring, coloring, or other additives and must be aged in new, oak-charred barrels. The grains are coarsely ground and added to water. The mixture is then heated, to break down the structure of the grains, which produces fermentable sugars.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. Another rare expression from Michter’s is the 10-Year Single Barrel Rye. Actually, this is a phenomenal rye, which is perfect for Manhattans.