Michter’s Small Batch Unblended American Whiskey
Batch No. 11-179
41.7% ABV/83.4 Proof
$30 to $35
What the Distillery Says:
We are proud to offer you our unblended Small Batch American Whiskey. In The Michter’s tradition hailing from America’s first whiskey distilling company, this whiskey is made from highest quality American grains and matured to the peak of perfection in bourbon-soaked white oak barrels. It is then further mellowed by our signature filtration.
What Richard Says:
Nose: Rice crispy treats, those candied nuts you get from street vendors in New York City, and vanilla.
Palate: Asparagus, unsalted butter, a little vanilla, and a little mint.
Finish: There’s more oak than anything else with a little granola thrown in. It’s also a little hotter than expected.
Comments: Oddly, this is a whiskey I haven’t had in a while but I remember it quite differently. My whiskey memory is admittedly shit but I remember this one being very similar to Collingwood with a big kick of vanilla. It’s been several years but what I get here is entirely different. This is essentially the same 4+ year old whiskey as their small batch bourbon just not aged entirely in new charred oak barrels. Don’t let “American Whiskey” fool you. This is not a blend with mostly grain neutral spirit added in like Seagram 7. It’s all whiskey. It’s not bad, just not what I was expecting. To me the nose is the best part. I think the finish is a little too oaky (odd given the use of used barrels) and the palate has that weird asparagus thing going on. Personally, I don’t care for asparagus so to each their own in that regard. For what it’s worth this used to be one of my wife’s favorite whiskeys but she too was disappointed by this recent bottling. Maybe they used to use older whiskey. I really don’t know.
I would like to thank Emily with Chatham Imports for sending over a bottle for review. They were also nice enough to send over some recipes with their fine products.
Vincent’s Bread Pudding with American Whiskey Sauce Pair with Michter’s US*1 American Whiskey
1 loaf French bread, at least a day old, cut into 1-inch squares (about 6–7 cups)
1 qt. milk
3 eggs, lightly beaten
2 cups sugar
2 tbsp. vanilla
1 cup raisins (soaked overnight in ¼ cup Michter’s US*1 American Whiskey)
¼ tsp. allspice
¼–½ tsp. cinnamon
3 tbsp. unsalted butter, melted
Place the bread into a large mixing bowl and pour the milk over the bread. Press bread with hands until well mixed and all the milk is absorbed. In a separate bowl, beat the eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Fold the raisins into the mixture. Pour the butter into the bottom of a 9”x13” baking pan and coat the bottom and the sides of the pan well with the butter. Pour the bread mix into the baking pan and bake at 350°F for 35–45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. The pudding can also be cooked in individual ramekins. Serve with Michter’s US*1 American Whiskey sauce (recipe below) on the side; pour on to taste.
Michter’s US*1 American Whiskey Sauce
½ cup (1 stick) butter
1 cup sugar
1 cup Michter’s US*1 American Whiskey
In a saucepan, melt the butter over low heat. Whisk in the sugar and egg. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.) Whisk in Michter’s US*1 American Whiskey to taste. Remove from heat. Whisk before serving. The sauce should be soft, creamy, and smooth.