Russell’s Reserve Single Barrel Rye has a few things going for it. First off, you’ve got the implicit promise that any given single barrel here is the apple of master distiller Eddie Russell’s eye, and this is a guy who knows his rye whiskey. You also have an attractive proof point that, while not as high as the likes of Pikesville or the Knob Creek, is still fairly close to barrel proof for Wild Turkey, which uses a lower barrel entry proof for maximum flavor. Interestingly, this brand doesn’t feature an explicit age statement, that not being something Wild Turkey usually cares to use as a defining aspect of its products, but it can be assumed that the liquid here is typically a year or two older than the rye whiskey in the 90 proof Russell’s Reserve 6 Year Rye—also a great value, by the way. In the way that I’d be an enthusiastic buyer of the bourbon, I’d confidently pass on the rye at SRP. Again, not bad whiskey, just not quite to my tastes, especially for the price. To account for that, I am awarding a score below the midpoint of the range. Score: 4/10

Malt: You mentioned to me in Shively that for the tasting panel there’s an annual test. What is that process like? We recognize the frustration of some of our supporters as they encounter challenges in finding certain Michter’s releases on the shelf. We want our loyal Michter’s drinkers to know we are trying to continue to invest in the growth of the brand while maintaining the exceptional level of our whiskeys,’ commented Andrea Wilson, Michter’s Master of Maturation.”

Its Louisville distillery took eight years and $8 million to build.

Nose: Orchard fruits, butterscotch candies, and vanilla cake greet you on the nose with a hint of wooden spice. I have yet to learn of anyone who managed to get an allocated bottle by complaining about it on the internet, though feel free to correct me in the comments section if this has been a fruitful strategy for you. In addition to being ineffective, this kvetching comes across as unpleasant and churlish and, yes, entitled. Returning at last to my question of how this compares to other recent releases: I’d have to say the 2022 Michter’s 10 Year Single Barrel Rye succeeds in being more well rounded, but falls short of being exceptional in any one category. That fact, when considered along with its steep asking price, will keep it a notch below “Great” for me on the Malt scale. Score: 5/10 Michter’s 10 Year Old Single Barrel Rye 2022 – Taylor’s Review ModernThirst has compiled one of the most comprehensive compilations of bourbon and whiskey mash bill recipes on the net. Enjoy! ModernThirst Bourbon and Whiskey Mash Bills Table *= Estimated percentage

I will be considering the concept of “entitlement” today, and particularly its relevance to whiskey culture. This meditation was prompted by a comment that caught my attention and got me thinking. My friend David Jennings, aka Rare Bird 101, recently tweeted “Bourbon… the land of entitlement.” While this may seem cryptic to some, I immediately understood what he was getting at, or think I did, at least. It is this latter phenomenon that has drawn the charge of entitlement. I’m a whiskey consumer myself, so I understand the frustration felt when a previously ubiquitous bottle becomes unobtainable or (more likely) obtainable only through exorbitantly overpaying. I derive no comfort from (or even give any credence to) the idea that the marked-up prices on retail shelves and in Facebook groups represent the invisible hand of the efficient free market, as imagined by Adam Smith. In general I don’t have anything against the practice, tons of brands I love do that. What makes me upset is when brands lie about it. Which MIchter’s did for a while, they’ve since come clear to say they source it, but there was a time where they were being super shady about the whole thing, but at least they came clean before they got sued over it. Michter’s Straight Rye Review: Details and Tasting NotesNose: Pear, sweet cherry, light rye spices, subtle burnt caramel, brown sugar, light cedar and pine; after a sip or two there’s a hint of dried apricot; moderately sweet; mild alcohol Every Michter’s Rye is from a single barrel, so there might be taste differences between the different bottlings. I have a bottle from barrel 16F471. We deliver to a number of international destinations including the USA. Please use the 'Change Location' link above for an estimate in your local currency or find out more about international delivery

It is time for a rye whiskey again, and this week I feature Michter’s Rye whiskey. The distillery was founded by John Shenk in Schaefferstown, Pennsylvania, in 1753 and known as Shenk’s. In the mid-1800s, Pennsylvania Dutchman Abraham Bomberger bought the distillery, and the name changed to Bomberger’s.Andrea: I feel quite strongly about this release because what I think is beautiful about it is it has this beautiful floral and blossom honey nose and this beautiful citrus that comes in and also this chocolate note. What’s really interesting is when I start tasting this it comes into my palate a little bit sweet and as it moves across my palate it transitions into some of the fruit character; I even get a bit of raisin with spice that reminds me of a holiday fruit pie. Demand exploded, supply failed to keep pace, and so we’ve entered the era of allocations, the “secondary market,” counterfeiting, pay-to-play shenanigans (how many end caps full of Wheatley vodka have you seen?), and endless complaining from all precincts. Nose: I can tell instantly that the corn in the mash bill has positively impacted the sweetness throughout. Sweet spoonbread with a hint of maple fills my nostrils. Or is it more like a Kettle Corn? Let’s just say it’s both. Anyway, it mixes with a healthy amount of oak and vanilla. I thought this would smell much younger than it actually ends up being. It is also much more aromatic than I was anticipating. There is an almost potpourri aspect to it. Wow, what a nose!

NOSE: Rich and enticing. Butterscotch, dry wood, spicy rye notes with bits of creamy vanilla and a hint of something fruity. Big, bold and just lovely. Palate: That fruit becomes more dried and almost salted on the palate while bourbon vanilla and mild caramel sweetness mingle with cinnamon and nutmeg. Whereas the bourbon was an overwhelming tour de force, I felt like I had to work very hard to get much out of this rye, and not in a good way. I appreciate a subtle whiskey, and this is definitely subtle. However, there are parts where it feels as though the rye wants for something to say for itself. There are no flaws, just lulls in the conversation.

It’s a Kentucky brand that started with locally grown Pennsylvania rye.

Less in a hearty cheers sense, and more in a marshmallow sense: In addition to aging some of its whiskey in special pre-whiskey-soaked barrels, Michter’s likes to play with the toast aspect of classic bourbon (all bourbon must be made in charred new American white oak barrels). In 2014, it began making “ Toasted Barrel” expressions of both its Straight Rye and Straight Bourbon. To make its Toasted Barrel expressions, Michter’s ages both its rye and bourbon for an extra 18 months in a barrel that, rather than being charred per usual standards, is gently toasted. The idea is to impart those caramel, woody, toasty notes and create another layer of interaction between the bourbon and browned oak.