Michter's US*1 Toasted Barrel Finish Bourbon (700ml)

Note: Product has come from a private collection and as such has some minor scuffing/scratches/handling marks. Actual product not pictured.

A very limited Michter's, this is reputedly the company's regular US*1 Bourbon finished for 26 days in a newly toasted American oak barrel. The additional finish is intended to impart a softer, more rounded mouthfeel to the whiskey. The "US*1" bottlings are named to honor Michter’s heritage harkening back to America’s first whiskey company.

Tasting note: Polished copper coin colour. Youthful and expressive with obvious barrel input - vanilla bean, toasted marshmallow, cocoa, pepper and a sprinkling of cinnamon, while aeration accents a sweet corn aspect and adds minty freshness. Early softness is replaced by a spicy yet balanced attack; charry oak, grilled corn and peppermint to finish followed by light orange zest and vanilla custard in the aftertaste. Never overly sweet - and the length is an extra bonus. Plenty to like. 45.7% Alc./Vol.

Other reviews... After regular bourbon maturation, this is finished in a barrel made from toasted wood with no charring (and no age statement). The wood character of the nose is restrained; corn, vanilla, some nuts and light citrus, but just a light hint of oak spice. Complex mouth: corn pudding, cornmeal, sugar cookies, caramel, pawpaw, jackfruit, and a real creaminess that stretches into the finish…where we get the delayed oak. Mature whiskey smooth, young whiskey lively, and a good price, too.
87 points - www.maltadvocate.com (Winter 2014) Reviewed by: Lew Bryson

...While I find the normal Michter’s US*1 Bourbon tastes like it hasn’t spent much time in the barrel, the additional 26 days in a toasted oak barrel made a world of difference to this bourbon. I was really surprised at how much of a smoky overall flavor profile this bourbon took on. While other distillers have finished their bourbon in either new charred oak barrels (Woodford Double Oaked) or in used wine barrels (High West, Heaven Hill, etc.), this is the first time I can recall a bourbon being barreled in a toasted barrel. Unlike normal charred oak barrels that are exposed to high heat for a short burst of time of a minute or less, these barrels were exposed to heat via the burning of the same wood that comprised the staves on the barrel itself. This unique long exposure to a lower heat really imparted a nice flavor profile on this bourbon. - www.breakingbourbon.com/