Distiller Notes
Deep notes of vanilla and toee, toasted almonds and cinnamon with an ample dose of crushed pepper and a hint of orange citrus.
Professional Ratings
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Tasting Panel
The 10-Year is in high demand with limited stock, but this impressive whiskey has a bright future once the brand expands its Springfield Farm to produce more estate-grown grain for distillation, according to Michter’s president Joseph J. Magliocco. With a nose of sassafras, ginger, and maple syrup–kissed apricot, the complex mouthfeel delivers sunflowers drenched in dripping honey and peach nectar. Resin resonates on the mid-palate as notes of sandalwood pave a path through melted saffron butter.
Based in Louisville, Kentucky, Michter’s celebrates an extraordinarily rich heritage that traces back to 1753.
The Michter’s team spares no expense in its efforts to produce the greatest American whiskey possible. Tremendous attention is given to every step in the production process, including details like yeast selection; fermentation temperatures; distillation; wood selection and drying of staves; toasting and / or charring barrels; barreling proof; temperature and air flow conditions in the barrel rickhouse; identifying the peak maturation for bottling; and filtration protocol.
Proclaimed “Best American Whiskey” by Food and Wine, “Spectacular” by Robert Parker, “magnificent” by F. Paul Pacult, “Whisky of the Year” by The Whisky Exchange, “Best of the Best” by Robb Report, and “Distiller of the Year” by Wine Enthusiast, Michter’s has been recognized by whiskey connoisseurs as truly extraordinary.
Known for its peppery, spicy bite, Rye serves as the ideal base for cocktails like the Sazerac, Manhattan or Old Fashioned. In order for a spirit to be labeled an American Rye Whiskey, the mash bill must be comprised of at least 51% rye grain. The remainder of the mash is most often a combination of malted barley, wheat or corn. After distillation is complete, the spirit is transferred to unused, charred white oak barrels for a minimum of two years, though many producers choose to age longer.