Nose: Light nose, but it begins to build the more you sip. Banana fosters all day (brown sugar, caramelized banana), Nilla wafer pudding, slightly toasted wood, raisin bread pudding with a cinnamon dusting, warm croissants with butter.

Palate: Marshmallow fluff (I get this almost every time with a toasted barrel finish, it’s my favorite part), some faint pepper flakes, cinnamon spiced honey. The mouthfeel is creamier than I thought it’d be given its proof.

Finish: Interestingly, a bit of rye character after the sip is complete. There’s a nice amount of cinnamon and mint with more caramelized banana notes becoming apparent. It’s shorter than I want it to be (probably lasting about 60 seconds before there’s an absence of flavor again in your mouth), but that’s the 86 proof’s fault more than anything I suspect.

Upon its being named “Whisky Of The Year” for 2019 by The Whisky Exchange, Michter’s US1 Sour Mash Whiskey became the first whiskey made in the United States to ever achieve this honor. It is this award winning whiskey that is at the heart of our Toasted Barrel Sour Mash Whiskey. It is made by taking Michter’s US1 Sour Mash Whiskey and then aging it for an additional period of time in a second custom made barrel. This second barrel is assembled from 18-month air-dried wood and then toasted but not charred. Several different levels of toast for the second barrel were evaluated before our production team led by Master Distiller Dan McKee and Master of Maturation Andrea Wilson decided on the one that would best display the elegant nuances of this remarkable whiskey.