Michters Us #1 Toasted Barrel Finish Cask Strength Rye Review

Updated June 5, 2016

By Kurt Mailand

Average Rating: B

Michter's US1 South Mash
(Credit: Michter's)

Last fall I had the pleasure of going to Louisville and spending some quality fourth dimension talking to people at Michter's about their releases and their ongoing expansion of facilities in Louisville, including their Master Distiller, Willie Pratt. Since so, I've been following up by exploring the Michter's line, including ane of their core expressions, the United states of america 1 Sour Mash.

First, a little history of the make. The original distillery, first known as Bomberger's and later as Michter's, was located in Schaefferstown, Pennsylvania. It was considered i of, if not the oldest active distillery in the United States at the time it ceased operations in 1989. In its time it was to have produced Old Overholt 1812, A. H. Hirsch xvi Year Onetime Bourbon (bottled past Hirsch Distillers, Frankfort, Kentucky in the 1990s), and Michter'due south Original Sour Mash 101 proof. It even had a connection to the Axle family, equally C. Everett Beam was ane of its Master Distillers.

In the 1990s, Joseph J. Magliocco, President of Chatham Imports, and Richard "Dick" Newman of Onetime Granddad, Old Crow, and Wild Turkey fame resurrected the Michter's brand. They set up shop in Louisville, KY, where Michter's has been bottling a serial of highly regarded whiskeys, bourbons and ryes while building their ain distillery.

The Whiskey
Color: Caramel

Nose: stone fruit, spice notes, with floral notes and a light oak.

Palate: You are greeted with the caramel, corn and fruit notes early. Every bit you hold the whiskey in your mouth there is a numbing astringency similar to that of mouthwash (in issue simply certainly non taste) equally the spice note grows. Michter's does not release their mash bills, but I've been told by sources who would know that information technology tiptoes correct upwardly to the line that would make information technology a rye, without going over.

Finish: You feel the sweetness of the initial taste slowly morphing into a hotter rye finish but that rye note doesn't overwhelm the fruit notes and floral notes of the start.

The US1 Sour Mash is bottled at 86 proof (43% abv). Information technology'south a adept add-on to one's whiskey collection, and makes for a great option as part of a bourbon based cocktail or to have on its ain. That blend of bourbon corn and oak sweet tempered by a high rye content makes for a versatile whiskey that can suit many a mood.

Annex by Randall H. Borkus

This is a solid B whiskey. A higher proof may nudge it to B+ for me.  Overall, this is a fiddling softer than I prefer my whiskey, yet it is a silky-smooth flavor feel that excites the taste buds.

The whisky'due south nose jumps upwards the nostrils with slight sweet weaved between caramel and vanilla. The palate starts with a smooth mouth feel that glides flavors of dried fruit and caramel/vanilla and a little Crème brûlée birthday surprise across the tongue. The finish immediately uncovers a spicy overtone on the tong that puts you on notice that the rye content is serious and ends with a hint of wood spice and more than caramel/vanilla delight in the back of the throat.

I enjoyed this expression.  This is good whiskey, although my palate dreams of the original 101 proof from the one-time days! I would also consider experimenting with a homemade bourbon BBQ sauce for ribs and chicken using this whiskey. Rumor is "Dr. No" (Master Distiller Mr. Pratt) has his own recipe, if yous tin find it.

The Price
Michter's Sour Brew volition run you about $40 to $48 a canteen, and can be plant at many of your better liquor stores.

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Source: https://whiskeyreviewer.com/2014/03/michters-us1-sour-mash-whiskey-review_030414/

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