Distiller Notes
Renowned for rye – America’s oldest whiskey variety – since the earliest days of the distillery's history, they take the production of Michter’s US1 Kentucky Straight Rye extremely seriously. Michter’s US1 Kentucky Straight Rye is made from select American rye grain that is sheared to maximize the extraction of flavor from the grain.
Ideal neat or in cocktails, every bottle comes from a single barrel – a unique attribute reflecting their extraordinary commitment to offering Kentucky Straight Rye whiskey of the absolute highest quality at every level of the Michter’s range.
Professional Ratings
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Tasting Panel
Following an alluring peanut-brittle nose, mocha-latte notes surge forward on entry, introducing a creamy playfulness to the palate. Maple and peach pie add to the full body of the 84.8-proof spirit, which is further distinguished by its broad, lengthy finish.
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.