US#1 Small Batch Bourbon
Michter’s – 91.4 Proof
If you want to hear three different pronunciations of “Michter’s,” just ask three different Kentuckians how to say it out loud. You’ll probably get a mix of “Mick-ter’s,” “Might-er’s,” and “who the hell cares just pour me a drink.” I’ve read in more than one place that the name is a fusion of Michael and Peter, hence, it should be pronounced “Mike-ter’s.” Then again, I’ve heard company employees featured on well-known bourbon documentaries refer to the brand as “Mick-ter’s.” (Think Mick as in Rocky Balboa’s trainer.) However you choose to say it, the name isn’t the only thing currently debated concerning the various Michter’s labels; as my bottle of US#1 Small Batch Bourbon indicates—and will continue to indicate for the foreseeable future—its contents were bottled at the Michter’s Distillery in Louisville, but not actually produced there. *Cue the dramatic music*
So yes, full-disclosure: much like WhistlePig, the Michter’s whiskey currently sitting on store shelves was contract distilled. (Most people guess by Brown-Forman based on its flavor profile. It’s also worth mentioning that the company has established a functioning distillery in Louisville, joined the Association, and is in the process of producing their own distillate—it’s just going to take a while to be properly aged and available for sale.) As usual, I’m here to tell you that when it comes to really judging the whiskey itself, there’s more to high quality than just on-site distillation. So stressing over Michter’s NDP status is as pointless as being hung up on a name. But for the folks who can’t get over it (and they’re easy to find on bourbon message boards), there’s always response number three above…
The nose on US#1 Small Batch (hereafter US#1SB) is a mix of sweet caramel, corn, black pepper, and just a hint of vanilla. Despite the sweetness, US#1SB has a unique “dry” quality—almost like you’d expect from a bottle of fine Merlot. The texture is thick and velvety, but not granular. The first taste isn’t anywhere as sweet as one might expect based on the caramel-dominated nose. The tip of your tongue will be inundated with a burst of corn and vanilla (the caramel is largely absent now); following that initial shot of pretty standard bourbon flavors, a robust mix of dry fruit and black pepper begins developing on the middle of the tongue and strengthens all the way to the back. Think fruit candies topped with pepper and rye instead of sugar.
The finish on US#1SB is relatively short and very smooth. Virtually no heat, which may not please folks who’ve been surviving the winter on Booker’s, 107, or Boss Hog, but this is a perfect bourbon to sip neat or straight up. Rocks simply aren’t necessary and only dilute some of the fruit flavors. (Whiskey stones wouldn’t be an issue, though.) It’s also highly recommended as a mealtime bourbon. Because why should the wine drinkers get to have all the fun, right? The dry quality, the lack of vapor trail, and the pleasant aftertaste of fruit and hearty oak make this a solid pairing for red meat and other wild game.
Value: Very High—In the $30-$40 range, you’ll be hard pressed to find a better all-around drink. This one works in the decanter for company—or for hording in your study/office.
Drinkability: High—As long as you’re not looking for a very sweet bourbon, or massive heat, this should be accessible to a wide range of drinkers. The short, painless finish is perfect for beginners while the dry, gradually-developing flavor profile is a welcomed change of pace from your average small batch.
Overall Rating: 8.5—If you haven’t tried this already, do yourself a favor: forget about the NDP-related nonsense or whether the linage actually goes back to Pennsylvania circa 1753 and buy a bottle (or two or three). The price on this is only likely to go up…
** Special thanks to Lillie O’Connell at Michter’s for providing review samples. **