Michter’s is a brand name owned by Joe Magliocco of Chatham Imports.
They’re a “non-distiller”, which means they buy bulk whiskey produced at an undisclosed distillery (some say Kentucky Bourbon Distillers or Brown-Forman, maybe others as well) and bottle it under the Michter’s label.
Original Michter’s vs. New Michter’s
Mind that the Michter’s brand is much older. The famous bourbon A.H. Hirsch 16 Years (the best bourbon ever, according to some, distilled in the Spring of 1974) was also produced by a distillery named Michter’s. It was founded in 1753 (as Bomberger’s) in Schaefferstown, Pennsylvania and it closed down in 1989. The trademark on the name expired – it was picked up in 1997 by Joe Magliocco, but except for the name, they’re entirely unrelated. What they’re selling now was not produced at the old Michter’s distillery, not even by the same team or with the same equipment.
It is strange for a new (virtual) distillery to take over an old name, as well as their logo and other elements. The new brand is even claiming the entire history of the old brand which is simply none of its merits in any way. Nonetheless they seem to get away with being extremely vague, making consumers think they are a resurrection of the old company and acting like a proper distillery. I’m not sure this is ethical marketing. The acquisition of someone else’s history even led to a 2012 Distiller of the Year award by Wine Enthusiast. How can you be the best distiller if you’re not actually distilling?
Read more about this over at the Bourbon Truth.
It should be noted that they are now setting up their own micro-distillery. Brand-new stills were installed in October 2014 but there hasn’t been any news about actual operations so far.
At the same time, Michter’s whiskey has a loyal following and is getting excellent reviews, so we should definitely give it an honest chance. Michter’s 10 year-old bourbon is always bottled as a single cask whiskey, matured in fire-charred new American white oak.
They also have sour mash whiskey and straight rye. The base range is called US*1 – the rest is limited production from 10 to 25 years old.
Michter’s 10 yo bourbon (47,2%, OB 2014)
Michter’s 10 yo bourbon (47,2%, OB 2014)Nose: a very candied, sweet nose. A lot of vanilla cream and sweet molasses. Hints of maple syrup and sugar coated dried fruits. Some nail polish and pretty fragrant oak (a little potpourri). There’s also something rummy about it, a coconutty aroma. Although the sweetness is prevalent, the charred oak, cocoa and leather add some dryness.
Mouth: thick, with an impressive combination of flavour intensity and smoothness. Raisins, toffee and chocolate. Also a minty dryness and hints of fresh oak – think pencil shavings. Sandalwood, a slightly perfumy touch again. A soft herbal bitterness (dried herbs), nutmeg and cinnamon. Fades on coffee and roasted nuts.
Finish: a bit short maybe, but again balancing nicely between dry oaky notes and a lingering sweetness.
If you don’t mind the fake pedigree and the mist around this whiskey, then you will find a very nice bourbon in your glass. In fact one of the nicest I know. Around € 115 – pretty expensive for what’s basically a white label 10 year-old.
Score: 89/100