Michter’s Small Batch Bourbon

/ / Bourbon, Review /

Michter’s Small Batch Bourbon Whiskey
Batch No 11-159
45.7%/91.4 Proof
$35 to $40
Website

What the Distillery Says:
US*1 Small Batch Bourbon
We are proud to offer you our Small Batch Bourbon. In the Michter’s tradition hailing from America’s first whiskey distilling company, this bourbon is made from a proprietary mashbill that features the highest quality American corn and is then matured to the peak of perfection. It is then mellowed by our signature filtration.

What Richard Says:
Nose: Out of the bottle I get vanilla beans, caramel, and uncooked cornmeal. With a little water it opens up to notes of cherries and a Halls cough drop kind of menthol.
Palate: On the palate this bourbon is pleasantly sweet but not as sweet as the nose. It’s a little like Breyer’s Vanilla Bean Ice Cream. Behind that it reminds me a little more of a corn whiskey than a bourbon.
Finish: Like their American Whiskey the finish is a little too hot. It’s only a 4+ year old so that might be expected. It’s a little like wetting a black peppercorn, rolling it in cayenne, and sucking on it. Obviously, a little water mellow it out but in general the finish is a little bland. Oak and spice are a little too boiler plate in a bourbon finish. Also, with water I’m left with a slightly medicinal flavor going back to the menthol that I’m not a fan of.
Comments: I find this bottle a little too average. It’s nice enough for a bourbon in its age range but better can be had for cheaper. I’d probably give it an “average +” rating if we had a more complex rating system.
Rating: Average

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.

Patsy’s Bourbon Balls

1 cup chopped pecans
6 tbsp. Michter’s US*1 Bourbon
½ stick butter
3¾ cups confectioners’ sugar
16 oz. dark chocolate chips

Soak pecans in Michter’s US*1 Bourbon in an airtight container for four days. Flip after the first two days to fully coat the pecans. The pecans should absorb all of the Michter’s US*1 Bourbon. Mix butter, sugar, and pecans. Roll into 1-inch balls and refrigerate overnight. Pour dark chocolate chips into microwave-safe bowl and microwave for about 2½ minutes. Remove chocolate every minute and stir. Dip refrigerated balls into the melted dark chocolate. Place the chocolate-covered bourbon balls in an airtight container and place in freezer until set (just a few minutes). Store in a cool place.

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Corked

/ / Richard's Blog

As a general rule I don’t offer advice to the whiskey industry at large. While I’ve enjoyed whiskey in all its variations for many years and have a good bit of success helping people get into whiskey I never claim to be an expert in things whiskey related. This is especially true regarding topics of whiskey production. I don’t have 40 years of whiskey making experience. I don’t come from a whiskey making dynasty. Although I do have degrees in higher learning none of them are in brewing, distilling, chemistry, or even marketing. However, despite the aforementioned disclaimers I would now like to offer one piece of general advice to the whiskey industry as a whole.

STOP USING REAL CORKS IN YOUR WHISKEY BOTTLES!

I’ve heard the arguments for using real corks:
“We’re supporting the cork industry.”
“Customers see real corks as a sign of distinction or value.”
“We’ve always done it.”
Blah, blah, blah, blah. Seriously?

Just the other day I was opening a bottle of Michter’s American Whiskey for maybe the third time when the cork broke off in the neck of the bottle. After the requisite expletives I got my waiter’s corkscrew and fished the damn thing out. Luckily I have a few decanters and replacement synthetic corks at home. It’s generally not as bad as corked wine. More often than not the cork breaks and you just have to strain out all the little cork bits but it can have a similar negative influence on the whiskey too. I recently read a post from a fellow over on Straightbourbon.com who got a nasty corked bottle of High West Rendezvous Rye. Imagine for a moment that you’re a producer and you send a bottle of a brand new product that you’ve worked on for years to an acclaimed whiskey reviewer who’s never tasted it before. If that bottle has a rotten cork it may not matter how good your whiskey is. It’s just something to think about. Synthetic corks don’t go rotten you know.

Before the industry tries to completely reset the consumer understanding of age statements or their lack of necessity, not to mention other perceived “problems” the industry is trying to tackle, they really need to get rid of the real corks. Folks, synthetic corks are just fine. Some smaller producers are already on board. Jefferson’s Presidential Select comes with a synthetic cork. Heck, Suntory uses screw caps (gasp!) on their $120 bottle of Yamazaki 18 Year Old. I think we can all take a step forward on this one.

Drink wisely my friends,

Richard

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Michter’s American Whiskey

/ / Other Whisk(e)ys, Review /

Michter’s Small Batch Unblended American Whiskey
Batch No. 11-179
41.7% ABV/83.4 Proof
$30 to $35
Website
Michters American Whiskey Original
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.
Rating: Average

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 egg
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.

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New U.S. Releases – Nov/Dec 2011

/ / Richard's Blog

I hate being sick. It seems like my whole family extended out to two removals was sick with one virus or another. My wife, daughter, and I were all sick with different bugs. I was down with a mild head cold that was just annoying enough to not be able to fully enjoy whiskey. So that left me a little behind on several reviews, like the two that were posted yesterday and Sunday. The last thing I needed to get caught up on was the new release roundup. I was out of commission for most of November with my ankle so this edition includes everything from November and December 2011.

Balblair 2001
Release: Now
ABV: 46%
Price: Expect it to be around $50 like the 2000
This is the successor to last year’s 2000 Vintage (review pending along with the 1989). It’s non chill-filtered and includes no artificial coloring. The proof is also a pop from the prior release by 3%.

Balvenie Tun 1401
Release: Now
ABV: 50.6% ABV
Price: $250
This release is a mingling of 10 casks put together in a tun (giant barrel) to marry. The process took three months and casks were from 1967, 1989, and eight from the 70s. Seven are ex- bourbon and three are ex-sherry. It all sounds like a “tun” of Balvenie goodness.

Benriach Solstice & Septendecim
Release: December 2011
ABV: 50%
Price: TBD
This new Solstice release is a 17 year old heavily peated whiskey finished in tawny port casks. It was released December 22, marking the winter solstice. The Setemdecim is another 17 year old peated dram matured only in ex-bourbon casks.

Buffalo Trace Oat & Rice Bourbons
Release: Now
ABV: 45%
Price: $46.35/375ml
These are the latest releases from Buffalo Trace’s Experimental Collection. One of these replaces the typical Buffalo Trace rye content in their bourbon with rice and the other with oats. They are both aged for 9 years, 5 months. The word on the street is to stay away from the oat version but I’ll let you decide for yourselves.

Glenlivet Cellar Collection 1980
Release: Now
ABV: 43.3%
Price: $1,300
There are only 500 bottles of this non chill-filtered release hitting the market. If anyone wants to get me a late Christmas present this would be a good choice.

Grand Traverse Bourbon
Release: Now
ABV:46%
Price: TBD
There was only barrel of this released from the Grand Traverse Distillery because they only made one barrel. The recipe is 70% corn, 20% rye, and 10% barley. By the way, if you contact these folks, they will custom make you a barrel of whiskey.

Johnnie Walker Platinum
Release: Not available in the U.S.
ABV: 43%
Price: $80
Okay, so this new 18 year old blend isn’t available here. It’s actually only for the Indian market but I love that they are going “platinum”. 

Laphroaig Triple Wood
Release: Now
ABV: 48%
Price: $60
This release is finally making it stateside with an allocation of 13,500 bottles. According to Laphroaig: “The newly available expression has enjoyed time in American Oak ex-bourbon barrels, 19th Century style quarter casks and European Oak Oloroso sherry casks, revealing a rich blend of subtle sherry sweetness and hints of sea salt.”

McKenzie Pure Pot Still Whiskey
Release: Now
ABV: 40%
Price: $39
The folks at Finger Lakes went off and made an Irish style pot still whiskey in upstate New York. I’m going to have to get me some of that!

Pritchard’s Rye Whiskey
Release: Now
ABV: TBD
Price: TBD
Phil Prichard continues to add to his stable of whiskey offerings. However, preliminary information makes no claim to actually distilling this in Tennessee so it may be more sourced rye from LDI or others.

Red Stag Honey Tea & Spiced
Release: Now
ABV:40%
Price:$17.99
You know, I woke up on Christmas morning and thought “what the world needs now is more Red Stag.” No, not really but we got it any way. One is honey tea flavored and the other is spiced with cinnamon. I don’t really think I need to say anything more about that.

Stranahan Conundrum Peak Snowflake
Release: Now, Distillery Only
ABV: TBD
Price: $99.99
This is the other version of Stranahan’s. It’s a single barrel expression, hence the name Snowflake because no two are alike. It’s only available at the distillery in Colorado. If you’re out that way maybe a bottle of this will keep you warm on the slopes.

I think I’m all caught up on my delinquent content for Whisk(e)y Apostle. I’ve already got reviews queued up for the first part of 2012. Chatham Imports sent over a few bottles of Michter’s so I plan to start 2012 off with reviews of those. I will follow that with Macallan reviews into February. Stay tuned.

Drink wisely my friends,
Richard

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Four Roses Limited Edition Single Barrel 2011

/ / Bourbon, Review /

Four Roses Single Barrel Limited Edition 2011 Release
Barrel Strength Kentucky Straight Bourbon Whiskey
Warehouse QN, Barrel No. 17-2E, Bottle 2779 of 3900, Recipe OBSQ
54.7% ABV/109.4 Proof
$90
Website

What the Distillery Says:
As the 2011 Single Barrel Limited Edition Release, we have once again selected an uncut and non-chill filtered Barrel Strength masterpiece. We present this exceptional, sophisticated 12-year old whiskey defined by a distinct aroma of fresh rose petals with notes of red apples, ripe pears and gentle nutmeg spiciness. Proof will range between 107.4 – 118.6.

Tasting Notes
Nose: Distinct fresh rose petal aroma with hints of red apples, ripe pears and gentle nutmeg spice.
Palate: Light cinnamon, sweet rye, pear and raspberry fruitiness.
Finish: Smooth, long and mellow with rich, creamy maple syrup flavor.

What Richard Says:
Nose: This one is a little too aggressive out of the bottle to get much off the nose. Water opens it up nicely. Big Red chewing gum comes to mind with a big blast of cinnamon. There is also a good bit of fresh baked yeast rolls and anise.
Palate: Lightly sweet, tart granny smith apples, cinnamon Eggo waffles, and a massive amount of oak.
Finish: Hershey’s cocoa powder, cinnamon, and oak.
Comments: I remember reading recently Master Distiller Jim Rutledge’s opinion against older bourbons, believing they are in their prime under 10 years of age. The more varied expressions of 10+ year Four Roses I have I think the reason may be that Mr. Rutledge’s bourbon seems to take on an inordinate amount of oak in older bottlings. This is just my personal opinion. This year’s release is nice and is a stand out dram but I think that there are better 12 year old bourbons out there. There are also a number 12 year olds available for a fraction of the price. Don’t get me wrong, this is good but compared to last year’s release it is a bit of a disappointment. I much prefer this year’s small batch limited edition release.
Rating: Stands Out

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