Michters Toasted Barrel Finish Bourbon Limited Release

Volume: 0.7 litres | Alcohol content: 45.7% | Chill filtration: Yes | Colouring: No

Special Features:

This limited small-batch bourbon develops its distinctive character through a second maturation in a specially made toasted barrel. It begins as Michter's US★1 Kentucky Straight Bourbon, initially matured in new charred American white oak barrels. For the second phase, it is transferred to a barrel made from wood that was air-dried for 18 months and toasted but not charred.

The edition was first introduced in autumn 2014 and is released periodically in small batches and limited quantities. Nothing is added to the straight bourbon apart from its transfer to the second barrel. It is bottled at 45.7%.

The aromatic spectrum combines campfire, cinnamon, pecan and candied fruit with sweet, nutty and fruity notes. Cinnamon apples, toasted hazelnuts, caramel, vanilla and raspberry add further facets to this character.

Tasting Notes:

• Nose: On the nose, cinnamon apples and toasted hazelnuts mingle with thick sugar syrup and warm caramel.
• Palate: On the palate, creamy vanilla and nutty peanut accents meet raspberry and lingering caramel sweetness.
• Finish: In the medium-length finish, gentle caramel gives way to a delicate smoky note, while baked pear, vanilla and marshmallow continue to linger.

Distillery/Bottler:

Michter's traces its roots to Shenk's distillery, founded by John Shenk in Schaefferstown, Pennsylvania, in 1753. After the former operation went bankrupt in 1989, Joseph J. Magliocco and Richard Newman revived the name in Kentucky during the 1990s.

The present-day Shively Distillery in Louisville houses Michter's processing and bottling facilities. The Toasted Barrel Finish Bourbon is distilled and bottled in Kentucky. The whiskey initially matures in new charred American white oak before undergoing its second maturation in a barrel that has only been toasted. Michter's also uses temperature-controlled warehouses to encourage interaction between the whiskey and the wood during maturation.

Facts: