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Flavor and Aroma Commonalities
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Michter's 10 Year Old Rye
Michter's Distillery 10 Year Old Rye is the brainchild of master distiller Willie Pratt. Pratt, a maturation perfectionist with over forty years of distilling experience, is known as "Dr. No"since he often refuses to bottle aging barrels of whiskey. According to Pratt, whiskey that is aged for over a decade hits a "fork in the road,"and can either become incredible or unpalatable. "One of the barrels we sampled was unbelievably woody," Magliocco says. "And we reject that, we literally sewer it. Willie had another barrel that tasted delicious, but the consistency was like molasses, and we obviously couldn't sell that."
Mashbill Undisclosed | >51% Rye | High Corn
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Independently Owned
Note: A very small quantity of whiskies came from this single barrel, so taste variability is higher than with larger production whiskies. Many times this is not a big deal (i.e. Blanton's), but sometimes it matters (i.e. Larceny Barrel Proof versions). If the specific barrel is not listed, ask your server or a store employee for more info.
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Nose: Deep notes of vanilla, toffee, and melted butter.
Palate: Toasted almonds and cinnamon with an ample dose of crushed pepper and a hint of citrus.
Finish: Finishes long with a touch of cloves.
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Palate
Finish
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Redemption 10 Year Old Barrel Proof Rye
You'll know quickly why this 10-year-old rye has earned its place on the shelves of whiskey collectors. Bottled at barrel proof with 95% rye content, it starts with an explosive concentration of flavors followed by a long, mellow, memorable finish. This is a true premium rye whiskey.
95% Rye | 5% Malted Barley | High Malted Barley
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Part of the Deutsch Family Wine and Spirits family of brands.
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Nose: Black caramel, molasses and vanilla layered over tones of freshly cut grass and hints of ginger.
Palate: Spicy rye notes evolve with flavors of dark chocolate, licorice and fennel laced together with cardamom, black pepper and tarragon.
Finish: Lengthy, mounds of caraway seed and muddled spearmint with a peppery astringency.
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