Issue link: http://digital.copcomm.com/i/359372
august 2014 / the tasting panel / 95 august 2014 / the tasting panel / 95 MICHTER'S AMERICAN WHISKEYS Michter's can trace its lineage back to 1753, making it America's first whiskey company. For the good folks who produce the whiskey, the distillery's iconic status is both an honor and a constant challenge. "We work hard to make the greatest American whiskey possible," says Michter's President Joe Magliocco. "We've taken to heart the Michter's motto, 'Cost Be Damned,' and spare no expense in our production of the finest rye, bourbon and American whiskeys." Magliocco and company therefore employ practices that other whiskey makers abandoned long ago as too expen- sive. For example, with respect to barrel management, Michter's air-dries barrel staves for up to 36 months, toasts as well as fire-chars their oak barrels for better concentration of the sugars in the wood, then ricks their barrels in heated warehouses. All of which are costly yet hasten and improve the whiskeys' maturation. Magliocco adds that Michter's Rye and Bourbon white dog is put in the barrel at a relatively low 103 proof to further improve the aging process. Magliocco believes the consumer mega-trend towards quality products has helped handcrafted whiskeys like Michter's Rye and Bourbon. "Much of the credit for the trend should go to the innovative bartenders and mixolo- gists who've shown that great whiskeys like Michter's make a perfect foundation for craft cocktails." You can't get more American than pre–Revolutionary War Michter's whiskey. MICHTER'S DISTILLERY LLC Rye is a difficult grain to distill, but Michter's Master Distiller Willie Pratt and Distiller Pamela Heilmann make it look easy. Produced in limited quantities, Michter's Single Barrel Straight Rye is matured a minimum of four years and bottled at 42.4% alcohol (84.8 proof). The whiskey has a wafting mocha, fruit and spice nose and a lingering, caramel, honey and baking spice finish; all are characteristics that have made American ryes endur- ing favorites. The Louisville-based distillery also produces Michter's Small Batch Bourbon, a whiskey made from hand-selected corn, aged four years or more in charred, new American white oak barrels, and bottled at 45.7% alcohol (91.4 proof). The reddish/brown whiskey has a honey and semi-sweet grain nose and a balanced palate of red fruit and toasted oak. Its finish is long and flavorful. Michter's Small Batch Unblended American Whiskey has perhaps the most irresistible aromatic appeal of the three. Made in small batches from grain, the whiskey is aged in bourbon- soaked American white oak barrels for four years and bottled at 41.7% alcohol (83.4 proof).