This latter category doesn’t include Michter’s, and I doubt it ever will. I suspect they’ve been too commercially successful with the procure-and-pretend model to ever pivot to their own production, absent some seismic change in the availability of sourced whiskey. Michter’s diehard stans and those newer to the hobby will likely continue their tireless pursuit of bottles from this resurrected and repurposed brand. For my part, I’ll continue pounding the drum of truth and transparency so that others – should they decide to buy a bottle of Michter’s – know what they’re getting, or at least know what they don’t know about what they’re getting. Palate: The sip really embraces the smoky dark fruit with hints of vanilla and cherry popping up next to winter spices and a touch of green savory herbs. The shortage goes beyond just Michter’s. The world is seeing a rye shortage that will only get worse. Quite simply: rye didn’t used to be popular. People didn’t know how good it was, and distillers created amounts to match demand. And with spirits like gin or vodka that don’t age (generally), that can easily be rectified. But with whiskey, the offset between distilling and releasing is a matter of years. Palate: The palate holds onto the sweetness as it leans towards a campfire roasted marshmallow, a touch of saffron and clove-stewed pears, a pile of sappy firewood, and creamy nuances of vanilla pudding all meander through your senses. Finish: The end is full of dark cherry and woody spice with moist marzipan, burnt orange oils, and chewy fresh tobacco wrapped up in old leather and cedar bark with a hint more of that old cellar sneaking in.

Finish: The finish leans into woody winter spice barks and buds — think cinnamon, clove, and allspice — with a sense of whole red peppercorns soaked in molasses, a whisper of walnut cake, and a thin line of toasted marshmallows dipped in dark chocolate. Still Type: Copper column pot still and copper pot doubler, both made by Vendome Copper & Brass Works

So a ranking of all the bottles of Michter’s whiskey is relevant to more than just the true aficionados. It’s for the people! Michter’s has a long and interesting history all on its own. It started in 1753 as Shenk’s (allegedly providing whiskey for George Washington and troops during the Revolution), then became Bomberger’s in the mid-nineteenth century. After re-opening post-prohibition, the name became Michter’s. All the while this distillery, located in Pennsylvania, was making whiskey in the Pennsylvania style – that is to say, rye whiskey. I had been curious about Willett for a while, but knew they were sourcing. I purposefully stayed clear of their bottles until I found a Noah’s Mill that specifically stated “distilled, aged, and bottled by Willett Distillery” because I wanted to judge them based on their own output, not on stuff they sourced. It seems Willett’s own juice is a bit polarizing now that they are bottling their own distillate, but at least they are doing their thing and stating it on the bottle! I happen to like some of their stuff, and will continue to explore. Here’s hoping Michter’s chooses more transparency down the road.

I’m trying to get into Bourbon and Rye, it was prompted by a tasting of Four Roses (small batch) at a Whisky Festival, along with James E Pepper 1776 Rye (which I think was 100 ~Proof`) and I really enjoyed both. I now know that Four Roses is one of the big producers but James E Pepper (which I still really enjoy) might be sourced I guess? It’s got all the hallmarks of it. Palate: The taste leans into smoldering vanilla pods with a sense of old oak staves from a dusty old cellar next to sweet cinnamon and cherry over dried sage and sharp spearmint with a clove syrup base and a dash of toasted marshmallow sweetness.We review the 2023 edition of Michter’s 10 Year Rye, aged a minimum of 10 years as a single barrel style release. (image via Michter’s) Michter’s showpiece location, the “Fort Nelson Distillery,” is in downtown Louisville. Though this building has “a legendary historic distillation system,” the company’s Shively facility (DSP KY-20003) actually houses Michter’s processing and bottling operations. Two experimental pot stills were augmented by the addition of a 46-foot column still and doubler setup in 2014. Distilling appears to have commenced (judging by photos of the facility), but that doesn’t mean we’re yet tasting anything that Michter’s has produced itself. With Michter’s US*1 Single Barrel Straight Rye sporting an 84.8 proof point, it’s rather perplexing as many brands have moved away from the 80 proof range. Michter’s has always gone for the most widespread appeal with their brands, so perhaps this shouldn’t be too surprising. With a noteworthy array of flavors, hitting a 90-100 proof range would have likely put them in an even better spotlight, elevating this rye to a higher level.

This is another rye whiskey that has no business tasting as good as it does while still being fairly gettable (albeit at a price). Finish: The whiskey carries that smoky plumminess through to the end with a nice nod to an oaky and bourbon-y vanilla underbelly.

Palate: The palate is part Red Hot and part zesty orange marmalade with creamy vanilla pudding, sweet and spicy dried chili peppers with a hint of smoke and woodiness, and this fleeting whisper of celery salt. Palate: The palate delivers on those notes as the tobacco spice amps up before being smoothed out by rich and creamy vanilla, salted caramel, and apricot stone dryness.

Finish: The mid-palate dries out towards that pitchy yet dry woodpile with an echo of dirt from the bottom of that woodpile on the finish. This juice is Michter’s standard rye that’s finished in a second, toasted barrel. In this case, those barrels are air-dried for 24 long months before being lightly toasted and loaded with the rye. The juice then goes into the bottle at barrel strength. Finish: The end dries out the almond with a vanilla cream tobacco, soft and sweet cedar, and dark chocolate orange vibe all balanced to damn near perfection. Finish: The end has a creamed honey vibe next to figs and prunes with fresh chewing tobacco and salted dark chocolate. Overall: Our tasting panel’s overall assessment of the quality of the product,as well as its rank in comparison to others within the categoryPalate: There’s a distant line of toffee candies dipped in roasted almonds next to a brioche smeared with Nutella and dipped into a fresh cup of espresso with mild notes of white pepper, ground chili powder, and maybe a whisper of honey.