It’s not that it’s bad. It’s that it’s barely there and costs a bill. I thankfully got an opportunity to trade mine 1:1 for a hirsch 7 year single barrel(purple top in disguise) never looked back
I think a big issue is its a limited product at the same price as the barrel proof ryes, which you could argue are pretty high msrp already. $100 msrp is a lot to ask (if you see it at that) for a nas, non disclosed distillate low proof limited release toasted whiskey. Pass at msrp for me. Just dont see a reason to spend the money.
I paid the $100 msrp for it. I like it. I would have been happier at $80, but for a limited release michters that there's only been 2 runs of so far (2019&2022), and hard to find, especially at msrp, im not disappointed.
Hope to try it someday, but have to say with all the comparison to the Root Beer Float Pick.....Julie's gonna need that bottle back..... Have a Great Week Everyone
My favorite recent open - I'm like Dan, I'm a sucker for the toasted. Got nothing wrong with a lower proof bourbon that has that much complexity and flavor to it, but agree that 100p would send it over the top. Huge fan of it though!
It's pretty common knowledge that Brown Forman was the contractor for Michter's until 2016. After that Michter's has been distilling their own product. It's also commonly assumed that this was happening at the Early Times facility and that they were using the Early Times mashbill for their products (It makes sense because Early Times standard and Michter's American are basically made the same way). I also have a feeling that Old Forester Rye is just Brown Forman continuing the same mashbill they were making for Michters after the contract ended. The timing of that makes too much sense for it not to be the case.
I agree it was almost certainly BF, except Michter’s has been very clear that every drop of whiskey they’ve made since relaunch has been made the same way, same yeast, same barrel entry proof, same heat cycled warehouse. So I think it was true contract distilling, not sourced or somewhere in between
From my Michter's tour the other week: "Sour Mash" is called that because it has no majority grain in the mashbill they can't call it bourbon or rye, and they already used "American Whiskey" for another release - a bourbon mashbill that has some aged in used barrels (edited for better clarity) : . Also, all of the standard sub-10 year releases are now their own distillate.
@@jonathanwilliams1974 all of their whiskeys use the sour mash process, they needed to call it something, and decided to call it this (not because the mashbill means sour mash). Sorry I wasn't clearer in my initial post, and I will edit to reflect this
Really like my 22 that I cracked recently. Great pour to share with people new to whiskey, or those experienced enough pick out the nuances this whiskey brings to the table. Swings both ways so to speak…
agree! Drink neat and its soooo nice! michters does the best across all price levels with there bourbon but its starting to get increased with people realizing it. The Barrel strength bourbon will change your life. Get it if you go to the distillery!
Actually your WT pick (#17) was called Bourbon Junkies Float, no Root Beer, but a "root beer" looking mug.....still have some, well....50% lol - Great video guys !
@@red5standingby419 theres a guy in the comments on the its bourbon night review of this who said he did and thought it was well worth it. Interesting how that varies
I haven't found a Michter's product yet that I didn't love, but I haven't had the ultra aged bottles (20yr/25yr/Celebration) yet so technically there's still a chance.
@@XtopherMartin i dont go by proof and price match. I just go by if i like it and if its complex. If its a one noter for a high price, im disappointed. If the proof is too high and its too hot that it hides flavors, im disappointed. But if i like it, then i dont care. And obviously how much i like it for the price compared to others i like in price comparison
The bourbon industry and spirits industry has got to do a better job and teaching people new to whiskey like these guys how it's made. Need to be taught that more proof does NOT equate to more flavor (just the opposite actually) and that low proof may be a result of low entry proof (which is what you want for best flavored bourbon).
I had to pay almost $90 in Oregon for one of these. It was disappointing to me for that price. Seemed kind of thin and boring. Maybe I'm ruined by higher proofs. I'd rather have a Penelope toast barrel proof for $65.
I have 2 releases of the Toasted Sour Mash. Neither are really that good to me. The bourbon and rye (toasted) are great. I'd like to see more proof. It's weak.
Don’t understand the hate on this bottle. Just cracked into mine this weekend and it was enjoyed by all. Agreed on the short finish (it is 86 proof), but great whiskey
And the biggest scam in the bourbon industry is that the best bourbon is older bourbon, that is what it costs so much. No, it costs so much because the distillery needs to cover it's investment in the barrel do to barrel aging tax not because it tastes great. Marketing In the industry is shameful right now.
I don't know if it's me, but toasted is not for me. I got this bottle, and it's just not doing well in the mouth for me. Same with elijah craigs toasted, it's just meh. If it's your jam enjoy!
41.7% ? sourced ? 100$US + 6% tax Virginia ? ------- price range too competitive: do u need MORE reasons to rank low (not a BAD dram, just LOW ranking vs others) -------------- and since u drink, drink MORE water (yr liver will thk u !)
What? Sorry guys this bottle is the Sasquatch/Yeti of bottles we’ve all heard of it heard stories of it but no one has seen this bottle in years. Available? Sorry guy u got an “L” on that one but hey luv u guys… ❤👍🏼
No they are a sourcing company (Edit yes they do distill but as far as im aware the stuff on shelves is still sourced. If im wrong just ignore me, im dumb.)
Yes, they distill at both Fort Nelson (limited with a pot still) and their main production is out in the Shively area of Louisville (big column still).
What you’re drinking was distilled by Michter’s. Pretty much everything but their high age statement is. And I don’t know what it is with UA-camrs and seemingly not knowing what sour mash means.
It’s not that it’s bad. It’s that it’s barely there and costs a bill. I thankfully got an opportunity to trade mine 1:1 for a hirsch 7 year single barrel(purple top in disguise) never looked back
I think a big issue is its a limited product at the same price as the barrel proof ryes, which you could argue are pretty high msrp already. $100 msrp is a lot to ask (if you see it at that) for a nas, non disclosed distillate low proof limited release toasted whiskey. Pass at msrp for me. Just dont see a reason to spend the money.
I paid the $100 msrp for it. I like it. I would have been happier at $80, but for a limited release michters that there's only been 2 runs of so far (2019&2022), and hard to find, especially at msrp, im not disappointed.
Hope to try it someday, but have to say with all the comparison to the Root Beer Float Pick.....Julie's gonna need that bottle back..... Have a Great Week Everyone
I would love to see you guys review Legent
My favorite recent open - I'm like Dan, I'm a sucker for the toasted. Got nothing wrong with a lower proof bourbon that has that much complexity and flavor to it, but agree that 100p would send it over the top. Huge fan of it though!
Dan and Julie shared a pour of the Wilderness Trail Root Beer last time I was in G’ville. That was an exceptional pick without doubt.
I’m with Sean on this. Fairly simple, yet enjoyable. But definitely not worth the price of admission for what you can actually find it at.
I found a bottle for $125 in Vancouver, it’s fantastic tastes and smells like root beer! 😛👍
I hope @adhdwhiskey pulls that clip from the end for your upcoming Matt Madness hahaha.
If you want an available, amazing toasted bourbon…just grab an OF 1910 off the shelf
It's pretty common knowledge that Brown Forman was the contractor for Michter's until 2016. After that Michter's has been distilling their own product. It's also commonly assumed that this was happening at the Early Times facility and that they were using the Early Times mashbill for their products (It makes sense because Early Times standard and Michter's American are basically made the same way).
I also have a feeling that Old Forester Rye is just Brown Forman continuing the same mashbill they were making for Michters after the contract ended. The timing of that makes too much sense for it not to be the case.
I agree it was almost certainly BF, except Michter’s has been very clear that every drop of whiskey they’ve made since relaunch has been made the same way, same yeast, same barrel entry proof, same heat cycled warehouse. So I think it was true contract distilling, not sourced or somewhere in between
Just got one of these in January and I love it!
From my Michter's tour the other week: "Sour Mash" is called that because it has no majority grain in the mashbill they can't call it bourbon or rye, and they already used "American Whiskey" for another release - a bourbon mashbill that has some aged in used barrels (edited for better clarity) : . Also, all of the standard sub-10 year releases are now their own distillate.
That's not at all what sour mash means. Maybe it was their 1st day on the job?
@@jonathanwilliams1974 all of their whiskeys use the sour mash process, they needed to call it something, and decided to call it this (not because the mashbill means sour mash). Sorry I wasn't clearer in my initial post, and I will edit to reflect this
Look up "back set". Sour mash is reference to using some of the old mash in the new run to help the ph balance during distillation process.
Really like my 22 that I cracked recently. Great pour to share with people new to whiskey, or those experienced enough pick out the nuances this whiskey brings to the table. Swings both ways so to speak…
agree! Drink neat and its soooo nice! michters does the best across all price levels with there bourbon but its starting to get increased with people realizing it. The Barrel strength bourbon will change your life. Get it if you go to the distillery!
I was lucky enough to find this on the shelf for MSRP back in January. Only had a few pours of it but I do enjoy it
This was a weird video. Dan gave a lot of tasting notes!
I just picked one up. Very excited for that sasparilla note!
Actually your WT pick (#17) was called Bourbon Junkies Float, no Root Beer, but a "root beer" looking mug.....still have some, well....50% lol - Great video guys !
Do a review on Michters US1 Rye…one of my favorite low proof available rye whiskies ranked right behind the low proof Sagamore rye
Everyone suspects that it's old Forester who contracts for them
affordable.. i almost choked.. that bottle is non existent on shelves and 200+ on secondary..
Yeah i was a little confused when i heard that
Imagine paying $200+ for an 80ish proofer
@@red5standingby419 theres a guy in the comments on the its bourbon night review of this who said he did and thought it was well worth it. Interesting how that varies
Depends on where your at I see it in the city at MSRP.
@@itwasaladreammsrp is still 100
Just got the 10yr rye. I’m excited to pop it.
Not a fan of Penelope architect. But i do really like this michters
Have a bottle. Had several pours. Somewhere between “like” and “love” it. Then saw what it’s going for on secondary….scared to pour it again!!! 😳🤯😖
Its 100msrp seems a hard pass when for that price or less go get a peerless double oak. And it’s like double the price of architect
Michters is my favorite distillery. I too enjoy this bottle, but the toasted rye is 10 times better.
I haven't found a Michter's product yet that I didn't love, but I haven't had the ultra aged bottles (20yr/25yr/Celebration) yet so technically there's still a chance.
I had it as one of my biggest fails of last year.
I love this bottle so damn much
I have the 91 proof from 21. Still haven't opened it yet....
Love Michters......but just never see it in my area, and if I ever do...$$$
Michters is so hard to dabble in because not only is it so hard to find, all their offerings are so (relatively) expensive even when you do find them.
I see them all the time, but the proof at the price make it a hard sell to me. I had their American Bourbon and I wasn't impressed enough to go back.
@@XtopherMartin The basic 2-3 whiskeys sure, but they have a massive lineup, and anything besides those most basic 2-3 I never see.
@@XtopherMartin i dont go by proof and price match. I just go by if i like it and if its complex. If its a one noter for a high price, im disappointed. If the proof is too high and its too hot that it hides flavors, im disappointed. But if i like it, then i dont care. And obviously how much i like it for the price compared to others i like in price comparison
Fantastic video as always! Thanks again.
This is a great first pour of the night. Sweet vanilla cinnamon. Delicious on its own. Just don’t have it after anything else.
Why wouldn’t you have after something else? Because it’ll be weak?
@@JohnDoe-pm4bg pretty much.
The repetitive visual tick Sean had with every pronunciation of the distillery had me rolling.
Where did you guys find those floating shelves behind you ?? I need some of those lol
Michters sour mash stuff, including Shenks, tastes like super wet wood to me. Like if you soaked a 2x4 for a month and then cut into it like a ribeye.
I agree Dan, its a problem for me too. lol
If it’s ever available for less than 250 in TX maybe I’d give it a try
The bourbon industry and spirits industry has got to do a better job and teaching people new to whiskey like these guys how it's made. Need to be taught that more proof does NOT equate to more flavor (just the opposite actually) and that low proof may be a result of low entry proof (which is what you want for best flavored bourbon).
Many of the best distillers in the world would disagree with you. You sound like an entitled moron.
You guys sure embrace the "swirl". Some pros and cons to it.
Btw...big fan Michters. Underrated in the Whiskey community in my opinion.
I think they are only underrated because of their pricing being so high. Im curious what the cons are to swirling the whiskey
it's pretty much become an unconscious thing that we do now with a glen in our hands
I still have a bottle of Michter’s that I tried a couple years ago. Just not a fan.
I had to pay almost $90 in Oregon for one of these. It was disappointing to me for that price. Seemed kind of thin and boring. Maybe I'm ruined by higher proofs. I'd rather have a Penelope toast barrel proof for $65.
Thats under msrp too
I have 2 releases of the Toasted Sour Mash. Neither are really that good to me. The bourbon and rye (toasted) are great. I'd like to see more proof. It's weak.
Quick question........isn't it pronounced Mikters? Or have I been misinformed?
Don’t understand the hate on this bottle. Just cracked into mine this weekend and it was enjoyed by all. Agreed on the short finish (it is 86 proof), but great whiskey
The msrp is really high and for a lot of people it didnt hold up to that standard. In the end its all personal
And the biggest scam in the bourbon industry is that the best bourbon is older bourbon, that is what it costs so much. No, it costs so much because the distillery needs to cover it's investment in the barrel do to barrel aging tax not because it tastes great. Marketing In the industry is shameful right now.
Next toasted barrel sticker is Dan in a dress missing a heel and call it, “$20 is $20”
I don't know if it's me, but toasted is not for me. I got this bottle, and it's just not doing well in the mouth for me. Same with elijah craigs toasted, it's just meh. If it's your jam enjoy!
If I could find it I’d try it lol
Tough to hate on juice I've never seen in the wild. Never seen it in New England. Tough to beat Penelope BS Toasted for less $$ than this one tho....
41.7% ? sourced ? 100$US + 6% tax Virginia ? ------- price range too competitive: do u need MORE reasons to rank low (not a BAD dram, just LOW ranking vs others) -------------- and since u drink, drink MORE water (yr liver will thk u !)
Dan gave a month worth of tasting notes.
What do y’all think about Elijah Craig Toasted?
Both really big fans of it, we call it fat kid whiskey because of how sweet it is
Its $300 around here
What? Sorry guys this bottle is the Sasquatch/Yeti of bottles we’ve all heard of it heard stories of it but no one has seen this bottle in years. Available? Sorry guy u got an “L” on that one but hey luv u guys… ❤👍🏼
Sign me up for all the root beer
I was under the impression MANY bourbons are technically "sour mash" but they don't label or advertise as such.
That is correct. The vast majority of bourbon on the market is sour mash. The michters sour mash isnt a bourbon though
Meh. Its decent, nothing special, and thats before factoring in price and availability.
Mitchers doesn’t distill their own juice?
No they are a sourcing company
(Edit yes they do distill but as far as im aware the stuff on shelves is still sourced. If im wrong just ignore me, im dumb.)
Yes, they distill at both Fort Nelson (limited with a pot still) and their main production is out in the Shively area of Louisville (big column still).
@@garyfranchy7726gary had the much better answer. I think they currently are still only selling the sourced stuff though.
@@LeatherDaddy97 Not dumb at all. I got this information from a tour there, but outside of that it's not so obvious.
Btw I’ve been missing the background music recently
I have to rip it to like -400 because I always see so many complaints about the music!
@@BourbonJunkies there’s just no winning is there
What you’re drinking was distilled by Michter’s. Pretty much everything but their high age statement is. And I don’t know what it is with UA-camrs and seemingly not knowing what sour mash means.
Did we say that we didn't know what sour mash means?
It’s just ok to me
This is not a good product. Yuk. Just the opposite of this is Michter's Barrel strength rye. Really really good. Yum.
YES BARQS IS THE BEST. BARQS HAS BITE
#liketimafterdark
Michters is mostly overrated