The aging process: Similar to the above, many will assume that the longer the aging process, the better the Bourbon. But some brands have thrown caution to the wind and either removed their age banner from their bottles or have reduced the length of time their Bourbon matures for. Sour Mash: The most common mixture of crushed malt and grain meal, “sour mash,” means adding some of the already used mash into a fresh batch for fermentation. Our methodology to select and rank the best Bourbon brands in the world This offering is only released when supplies are sufficient and only released as a single barrel. What to Know: Because of the demand, the 20 and 25 year-old bourbon and rye whiskeys are not released every year. Fortunately, the 10 year-old whiskeys seem to be coming in annually. However, with the exception of the Small Batch bottlings, they will all cost you a pretty penny.

Michter’s Small Batch Bourbon receives the Full Beard Facial Hair Rating. Robust, wild and flowing, the Full Beard carries the sentiment of the semi civilized mountaineer living in a small cabin in the woods. Despite this immediate reactionary association, the Full Beard also finds itself entrenched in academia or even hipsterdom. It’s actually a highly maintained appearance, and not merely undeveloped as it may initially seem. As such, it carries a primitive yet tamed energy. Overall Each of the Michter’s whiskeys has its own specific chill-filtering process. What Our Experts Think It Tastes Like: Medium finish with notes of vanilla, oak, and rye spice that hangs around. It’s hot but not too hot, making it a satisfying experience to round things out. It’s easy to get lost down the rabbit hole of Bourbon technicalities and terminologies. For the sake of focusing on the important bits – which Bourbon we recommend buying or drinking for every occasion – you’ll find the common terminology further down. Terminology: The terms to know when talking about Bourbon

Washington used it to booze up his troops.

Generally speaking, when you see a whiskey labeled as “blended whiskey” or just “bourbon” (instead of “straight bourbon”), it’s a blend of whiskey with neutral grain spirits to help keep costs down and profits high. This expression is labeled as “Unblended,” specifically because it’s made with whiskey only (no grain spirits added). The whiskey in these bottles was aged in barrels that are “whiskey-soaked.” Once the whiskey is just right, it’s then blended and small-batch bottled. Bomberger's was listed on the National Register of Historic Places in 1975, and was declared a National Historic Landmark in 1980. The facility was America's smallest commercial distiller at the time of its 1989 closure. [2] [3] [4] History [ edit ] But while this small-batch Bourbon has changed a few things over time, it’s kept its ‘super premium’ holding and taste. Blanton’s claims that it’s “the original single barrel Bourbon whiskey” and is known for its unique bottle shape. This much-loved spirit has a distinct flavor profile and a history to match. The time, care, dedication, and craftsmanship that goes into Bourbon make it quite unlike anything else you’ll spot in the liquor cupboard. In 1964, Congress even declared Bourbon “America’s Native Spirit.” Nose: Orchard fruits, butterscotch candies, and vanilla cake greet you on the nose with a hint of wooden spice.

However, to be called a Bourbon, it must also be produced in the United States and be made from 51 percent corn. The liquid needs to be distilled to no more than 160 proof and entered into the barrel at 125 proof. It must not contain any added flavoring, coloring, or other additives and must be aged in new, oak-charred barrels. The next step differentiates Bourbon from whiskey. The mixture is pumped into a fermentation vat with yeast and, commonly, a sour mash mix. The mash is then distilled – mostly twice – to remove impurities and increase the strength of the liquid. For such a large brand, Michter’s definition of small batch is just that: small. At a maximum, each batch is limited to just 20 barrels. What to Know: As the saying goes, “All Bourbon is whiskey but not all whiskey is Bourbon.” But there’s more to it than just semantics. If you’re a whiskey (and especially Bourbon) drinker, you need to know the differences.Moving into the finish, notes of marshmallow linger at first. This eventually transitions the notes of honey mustard. With heavy doses of generic spice, the finish retains traits that have pervaded throughout including an overall dry character. As Michter’s wraps up, it does so with a smooth, long tail and seemingly offers a handshake and a smile after a raucous experience. Good finish. Drinkability Proof: Another term for measuring the alcoholic content of a beverage. The proof is double the alcohol by volume (ABV) measurement. a b c Ralph J. Christian (March 1978). "National Register of Historic Places Inventory-Nomination: Bomberger's Distillery / Michter's Distillery" (pdf). National Park Service. {{ cite journal}}: Cite journal requires |journal= ( help) and Accompanying 11 photos, exterior and interior, from 1978, c.1900, c.1933 and undated. (0.97 MiB) Distillation: A process where a liquid is heated and cooled for purity. For whiskey specifically, this is the part of the process where any existing alcohol created during fermentation is removed.