Description
For maturation, the rye distillate is entered into the barrel at 103 proof, rather than a more industry standard higher proof. Barrel entry at a lower proof of 103 rather than a higher proof costs Michter’s more money in terms of barrels and warehousing, but they believe it yields a richer, smoother, more full-bodied whiskey after proper maturation. Expect butterscotch and cinnamon with a hint of cherries on the nose. Rich and warming toasty vanilla and caramel are upfront on the palate, followed by dry oaky spice on the finish.
