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1257 Kensington Road NW
1 (403) 283-8000 / atyourservice@kensingtonwinemarket.com
You don't see a lot of finished Bourbons, Maker's 46 comes to mind, and like that whisky this one is quite different. Michter's takes great pride in their wood policy! Bottled at 45.7% this Bourbon is finished in a toasted but un-charred barrel, air dried for 18 months. Only 60 bottles are coming into Alberta!
While the Michter’s name has a long and storied history, the Michter’s Distillery of Louisville, KY has only been in operation since 2015. Any whiskey bottled that is older than that was sourced from other distilleries, typically within Kentucky. Luckily, the quality of anything bottled with the Michter’s label on it is typically high, regardless of their original provenance.
Other than their single barrel products, Michter’s typically bottles their whiskey from selected small batches of 20 barrels or less.
From the Distillery: Introduced to great acclaim in the Fall of 2014, Michter’s Toasted Barrel Finish Bourbon is a groundbreaking whiskey expression. It is made by taking Michter’s US 1 Kentucky Straight Bourbon and then aging it for an additional period in a second custom made barrel. This second barrel is assembled from 18-month air dried wood and then toasted but not charred. The truly unique and delicious taste of Michter’s US 1 Toasted Barrel Finish Bourbon represents a remarkable achievement given that it is Kentucky Straight Bourbon with nothing extra added or done except placement in a second toasted barrel.
Distiller's Tasting Note: "Campfire and cinnamon, with pecan and candied fruit. Lingering finish of baked pears, vanilla, and marshmallow.
ml
$71.99
Toast is one of the newer additions to Jim Beam's Basil Hayden Range. The Bourbon is made with a mash bill that includes brown rice and the resulting whisky is finished in toasted barrels. Bottled at 40%.
$84.99
A proper straight rye whiskey from the state of Kentucky bottled at 42.4%.
While the Michter’s name has a long and storied history, the Michter’s Distillery of Louisville, KY has only been in operation since 2015. Any whiskey bottled that is older than that was sourced from other distilleries, typically within Kentucky. Luckily, the quality of anything bottled with the Michter’s label on it is typically high, regardless of their original provenance.
Other than their single barrel products, Michter’s typically bottles their whiskey from selected small batches of 20 barrels or less.
$83.99
"Unlike bourbon or rye, which, by definition, must be aged in new oak barrels, our US 1 Unblended American Whiskey is aged in a way that utilizes bourbon-soaked barrels to achieve a rich and unique flavour profile," according to the team at Michter's. It has notes of "deep butterscotch and vanilla notes, hints of caramel and dried fruit with a ripened fruit finish."
While the Michter’s name has a long and storied history, the Michter’s Distillery of Louisville, KY has only been in operation since 2015. Any whiskey bottled that is older than that was sourced from other distilleries, typically within Kentucky. Luckily, the quality of anything bottled with the Michter’s label on it is typically high, regardless of their original provenance.
Other than their single barrel products, Michter’s typically bottles their whiskey from selected small batches of 20 barrels or less.
$84.99
Bottled at 43% the Sour Mash is produced in small batches of less than 20 casks, it is part of the distillery's core range.
While the Michter’s name has a long and storied history, the Michter’s Distillery of Louisville, KY has only been in operation since 2015. Any whiskey bottled that is older than that was sourced from other distilleries, typically within Kentucky. Luckily, the quality of anything bottled with the Michter’s label on it is typically high, regardless of their original provenance.
Other than their single barrel products, Michter’s typically bottles their whiskey from selected small batches of 20 barrels or less.
From the Distillery: "During the 1970s and 1980s, Michter’s Original Sour Mash Whiskey was the distillery’s single most popular product. While the “Sour Mash” moniker originated from the whiskey production process of the same name – whereby some previously fermented mash is used as the starter for the new mash to be fermented, much like making sourdough bread – Michter’s Original Sour Mash earned distinction for its unique taste. With its unique grain selection, it cannot be categorized as a rye or a bourbon. After disappearing from the market in 1989, Michter’s Original Sour Mash Whiskey made a triumphant return in 2012 with its introduction into the US*1 line. Staying true to the profile and palette of its predecessor, Michter’s US*1 Sour Mash has quickly become a favorite of whiskey enthusiasts.
