In September Michter’s released a Toasted Barrel Finish Rye Whiskey, the first in three years. Master of Maturation Andrea Wilson and Master Distiller Dan McKee selected barrels of their rye whiskey that had been fully matured in new charred oak barrels at 103 entry proof and dumped them into a tank. They ten used this whiskey to fill new barrels that have been deeply toasted but not charred.

The whiskey is a barrel strength product with an average proof of 109. This particular bottle is 109.4 proof. Matt and I sat down and tasted it and here are our notes.

Michter’s Toasted Barrel Rye

Proof: 109.4

Age: No age Statement


  • Mike: Caramel, butterscotch, apricots, baking spices, and oak wood.
  • Matt: Vanilla, ginger, citrus, cardamom, and oak wood.


  • Mike: Caramel, butterscotch, apricots, cinnamon, oak wood. Tasted with a dried cranberry and lemon zest comes out with more oak wood. Tasted with a pecan and the butterscotch dominates the flavor but a bit of milk chocolate also comes forward.
  • Matt: Vanilla, citrus, cherries, ginger and oak wood. The dried cranberry added honey and cocoa powder notes to the flavor. The pecan brought out notes of milk chocolate, honey, ginger and oak wood.


  • Mike: Long with oak, cinnamon and lingering butterscotch. The dried cranberry made the cinnamon stronger in the finish. The pecan made the finish very long and dry with oak, cinnamon and lingering chocolate.
  • Matt: Medium long with oak and lingering citrus. The dried cranberry brought out some cheery notes in the finish. The pecan made the finish long with oak and creamy milk chocolate.

I would pair this fine rye whiskey with a My Father the Judge cigar. The chocolate notes in the smoke would pair well with the butterscotch in the whiskey.

Photos Courtesy of Rosemary Miller