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Flavor and Aroma Commonalities
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Michter's Sour Mash US*1
Michter's Pot Still Sour Mash Whiskey, which was the company's most popular expression before it declared bankruptcy in 1919, is made in accordance with original sour mash tradition. By using sour mash, which refers to the art of using a small amount of spent mash from an older batch of whiskey in order to catalyze fermentation in a new batch of whiskey, Pratt is able to maintain consistency with each bottling. While Magliocco readily admits that he wanted to pay tribute to the original Michter's Sour Mash, which was comprised of a mash of 50% rye, 38% corn and 12% barley, the current release isn't an attempt to reproduce it exactly. Rather, it was inspired by the older version, but with the intention of improving it. "If it was like everything else," says Magliocco, "we wouldn't have released it."
Mashbill Undisclosed | >51% Rye | High Corn
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Independently Owned
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Nose: Aroma of spices, toasted burnt sugar, and sweet smoky dark fruits.
Palate: On the palate there are sweet candied cherries, honeyed vanilla, and caramel.
Finish: The finish, which is both sweet and warming, ends with a touch of caramel.
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Bulleit Frontier Whiskey Straight Rye
[BULL-it Rye]
Bulleit Rye is an award-winning, straight rye whiskey with a character of unparalleled spice and complexity. Released in 2011, it continues to enjoy recognition as one of the highest quality ryes available.
95% Rye | 5% Malted Barley | High Malted Barley
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Part of the Diageo family of brands.
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Nose: Rich, oaky aromas.
Palate: Notes of citrus, vanilla, honey and spicy oak.
Finish: The finish is clean, spicy and crisp, with a hint of caramel and vanilla.
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