Michter's US*1 Toasted Barrel Finish Rye (2017 Release)

Rating: 17/23 N: Much fuller and oakier than than the regular Michter's rye.It has some nice toasty oakiness that gets a bit into some peanut shells with a dash of peanut. A little bit herbal, but not super herbal for a rye. It's crispy herbal with a bit of green apple and lemon. P: Green apple, big toasty marshmallow, a bit of peanut shell, maybe a little light brown sugar. That peanut shell turns into oakiness with a bit of a vanilla backing. There's some bitter herbal flavor that's less crisp than the nose suggested, but it's balanced by the green apple and waft of lemon. A little dill, but not too much. It tastes a bit fresh and young with sort of a toasty blanket on it, but it's not overly young. Spiciness - cinnamon, some clove, anise. This is nice and full with the higher ABV than the regular Michter's rye really helping there, but not adding too strong of an alcohol flavor. It's not as toasty, decadent, and complex as Resilient 15 though. The added toasty blanket makes this taste a bit more complex and less youthful than the regular Michter's rye does. This may be a bit youthful, but the regular Michter's is downright young in comparison. At times, this strikes me as a bit tropical, kind of like Willett Straight Rye 4, but more toasty and rounded with less alcohol. F: Lighter, but still sweet, versions of the toasted marshmallow and green apple. A little vanilla oakiness. Anise, clove, and cinnamon dance around. Some oak with vanilla. - Conclusion - This is quite nice. It's not amazing, but it's tasty and a definite improvement on the regular Michter's rye (15), but it does taste finished in toasted oak moreso than it tastes mature. This earns a nod over Pikesville Rye (16). This is more complex with a better rye character and more distinction, while maintaining the richness. I's also take this over Whistlepig PiggyBack (16). Russell's Reserve Single Barrel Rye (17) is closer to this, but I think that this is still better. This definitely doesn't taste as good as Resilient 15 (18), but it is at least competitive with George Dickel Bottled In Bond (initial release) (16). I might give the nod to this. I'm torn between a 17 and an 18 here, though it could be a 16. The regular rye was on the low end of a 15. I gradually warmed up to the possibility of an 18 while tasting this, but I'm going with a 17 here. Thank you, @pkingmartin , for the sample of this!

On a whiskey exploration trip to Louisville, Kentucky, my brother and I stopped in Michter’s Distillery to do a flight of their rye and bourbon. Of the samples poured, we thought their toasted rye was the best of them all and I managed to find two bottles of it to add to my collection. The nose starts with rich caramel covered figgy pudding then a s’mores sandwich with dark chocolate, toasted marshmallow and graham cracker before the rye appears with some fresh baked pumpernickel bread followed by a fresh glass of black tea with medium ethanol burn. The taste is a medium mouthfeel starting with rich caramel covered figgy pudding and cinnamon apple pie then a s’mores sandwich with dark chocolate, toasted marshmallow and graham cracker before the rye appears with some fresh baked pumpernickel bread followed by black licorice, a tannic bitterness and medium spice that overpowers the flavors with medium ethanol burn. The finish is medium length with burnt cinnamon raisin toast, toasted marshmallow, dark chocolate, graham cracker crust, caramel apple and over steeped black tea. Unfortunately, this isn’t as great as I remember and must have something to do with the experience drinking this at the distillery while smelling the mash cooking and the company involved that made this seem much better. Overall, this is a tasty and different type of rye with the toasted finish adding rich caramel, s’mores sandwich and dark fruits to the mix, but the balance is off with the mid-palate veering towards medium spicy and bitter flavors that fade into the finish allowing those s’mores and dark fruits through with lighter tannic notes in the background. These cost around $80 retail and I think that’s a fair price for a different take on rye, but it’s nowhere near the secondary prices of $200+.

The few Michters that I have had I quite enjoyed. They are not always on the forefront when looking for another bottle purchase of a simple pour at a bar/restaurant. However, this pour finds it’s way to me courtesy of @pkingmartin. And so tonight, I pour me a dram. The nose is soft and sweet which is slightly strange as the expectation would be spicy with dill or fennel. This Michters opens with toasted marshmallows, rich vanilla cream, white pepper, ground cinnamon and baker’s chocolate. Digging deep and hints of charcoal can be detected. An enjoyable, enticing nose. An initial punch of strength grabs the palate’s attention. Toasted whole wheat, cinnamon sugar, walnuts, leather, oak. Charcoal with traces of dill finish and tobacco the dram. Drying oak tannins drive a long finish. Aromas and flavors are few. However, what is supplies is quite rich and deep. A touch of water thinned the body and muted the character of the dram. Add sparingly. A rye that’s not a rye. A good sipper that should be taken slow. Thanks @pkingmartin for sharing. An enjoyable pour. [Tasted: 7/16/21][86/100]

Taste: 2 oz. neat in glen cairn. Nose: (5.0): Rich, chocolate, cherries, raisins, rye and cereal grains. The nose is one of the best I have experienced. It has that luxurious feeling similar to Thomas Handy. Palate (5.0): Chocolate coated cereal bar with cherries and raisins. There is some char notes and a bit of a yeasty doughiness. I am guessing this raw dough flavor might br a product of the second barrel entry. There is an excellent balance here between sweet and savory because of that. Finish: (4.75) Sweet and lingering. It is short to medium. Would have been 5 if it lasted longer Overall: My favorite rye. Michter's has a winner here. The luxurious quality of the nose and finish is a byproduct of great care and the low entry to the barrel proofing (Michter's goes into the barrel at 103 proof. This one came out at 109.4 proof!) which consolidates rich flavors. My only problem- hard to get and I only have 1/3rd bottle left.

Neat. Neck pour. First thing I get is marshmallow. Toasted marshmallow. This is typical for me when it’s a double barreled bourbon. Behind the marshmallow is a lot of bright notes. Vanilla cream. Macadamia nuts. Pound cake. Cinnamon. It’s a decadent dessert. Oh creamy mouth feel and absolutely jaw dropping on the palate. Deep distinct flavors overwhelm the tongue. Maple syrup. Vanilla frosting on a cinnamon roll. That cinnamon roll continues on the finish. Like a Cinnabon from the mall. The vanilla frosting lingers and lingers and ends with that double oak in the after taste. It’s a cinnamon roll bomb to me right now. The vanilla frosting, the cinnamon maple syrup, the cake. Delicious. I was hyped for this purchase and it did not disappoint.

Nose- Caramel for days, seasoned wood, cherries, dill, cocoa powder, baking spices Palate- Baking spices, wood spice, cherries, dark chocolate, creamy vanilla, fruity syrup Finish- Long, thick finish with notes of dark chocolate, baking spices and vanilla This one is good, but nothing too wild. Solid sipper, with nice rye flavors... but nothing is blowing me away. It’s balanced and flavorful, but it still leaves me asking for more. The nose is a bit hot, but after a bit of time it evens out. Nice thick mouthfeel with lots of emphasis of wood throughout.