Blanton's Special Reserve is ideal for those new to Single Barrel Bourbons. A sweeter taste profile with aromas of dry citrus, raisin and light vanilla, finishing with crisp spicy notes and a hint of cinnamon apple.

Bourbon Cream is handcrafted using Buffalo Trace Kentucky Straight Bourbon, making it a perfect marriage of rich delicious cream and smooth Kentucky bourbon. This liqueur is rich and sweet. The smooth taste of Buffalo Trace Bourbon complements the creamy vanilla flavour.

On a short list the most desirable, super premium American whiskeys, Pappy Van Winkle is usually near the top – if you can find it. But there’s another name in town: “Michter’s”, with roots going back to the 18th century. For scarcity, reputation and market value, Michter’s is now outdoing Van Winkle on every score. The ultra-aged releases are periodic and therefore actually far rarer than Pappy’s which are annual. Many consider older Michter's superior to the equivalent Van Winkles, especially if you prefer your whiskey to not be overly oaky. To top it off, a Michter’s 25 Year Old Rye has reached $8000 / bottle. Or there’s a 25 Year old for US $10,000 at Wally’s Liquor in the States. Take your pick. That’s the direction this brand is headed. The modern Michter’s was created in the 1950s (then owner, Lou Forman combined his son’s names – Michael & Peter). Later in 1989, the company declared bankruptcy, abandoning the original Pennsylvania operation. In the 1990s, two entrepreneurs filed for the Michter’s trademark and relocated the brand in Louisville, Kentucky. The “New” Michter’s whiskeys come with a swag of 5 Star / Highest Recommendations from respected critics that’s confirmed by a strong following amongst bartenders (now number two in top-trending American whiskey brands globally). There are four tiers in the range - which is a little confusing at first. The "US*1" expressions are the entry level, so named to honour Michter’s heritage, harkening back to America’s first whiskey company in 1753. Then come the limited releases (toasted barrel finishes and cask strength), then the age statements, and finally, there's a selection of ultra-aged 25 year old+ super limited bottlings. Master Distiller, Pam Heilmann, has extensive experience including time as manager at Booker Noe Distillery in Boston and 15 years with Beam Global. She’s helped out by Andrea Wilson, whose role is Master of Maturation. These ladies are very specific about the seasoning and toasting regimes of the wood they employ. They toast barrels before charring, which helps to make the wood’s sugars more accessible. They insist on barreling at a lower proof (103 instead of the standard 125), a practise which is claimed to get the sugars in oak to dissolve more readily into the distillate as it cycles in and out of the wood. Chill filtration is undertaken but customised to each whiskey's style. All Michter’s whiskeys are either ‘single barrel’ or ‘small batch’. Because “Small batch” is not a legally defined term in US whiskey regulation, many respected “small batch” brands are actually composed from hundreds or thousands of barrels, which helps to ‘lose’ sub-quality barrels in the blend. At Michter’s, the maximum “small batch” size is twenty full barrels. It explains why Heilmann and Wilson are more than a little fanatical about quality control, and you can sense it in the taste. Tasting note: [Lot L146456 tasted] Brassy gold. Opening aroma is peppery and true to style with lovely whiffs of dark rye bread; Further air contact draws out wax, dried apple, cinnamon and vanilla. Third pass finds suggestions of herbal tea - think peppermint and chamomile. Great complexity. A somewhat hollow entry leads into a powerful, peppery rye attack with ryvita biscuit, dried apple and peppermint tea flavours carried by vibrant spices. Hints of vanilla and toffee apple in the drying fade. Solid, text-book styled rye. 42.4% Alc./Vol.

Michter's, a renowned American whiskey company, has a rich history dating back to 1753 when Swiss Mennonite farmer John Shenk founded the distillery in Schaefferstown, Pennsylvania. Shenk's whiskey was made from rye grain, which was a favourite local crop in the Pennsylvania Blue Mountain Valley where the distillery was located. During the Revolutionary War, General George Washington purchased whiskey from Shenk's to fortify his men as they hunkered down in their camp through the long, brutal winter at Valley Forge. The Michter's Pennsylvania management would later say that Michter's was "the whiskey that warmed the American Revolution." In the mid-1800s, Pennsylvania Dutchman Abraham Bomberger purchased the distillery and it became known as Bomberger's. However, the passage of Prohibition in 1919 forced the distillery, along with other American spirits producers, to shut its doors to the public. Although the distillery did reopen after the repeal of Prohibition, it changed hands many times over the next few decades and frequently occupied a precarious financial position. In 1989, with the entire American whiskey industry suffering a prolonged downturn, Michter's then-owners declared bankruptcy and abandoned the premises, leaving its Pennsylvania operations in disrepair and the Michter's name seemingly lost to history. However, in the 1990s, Joseph J. Magliocco and his consultant and mentor Richard "Dick" Newman teamed up to resurrect Michter's. Magliocco and Newman made their first major strategic decision to resurrect Michter's in Kentucky, in the heart of the modern American whiskey industry, to ensure access to the best whiskey talent and resources available. Today, Michter's has three locations in Kentucky, including a 78,000 square foot distillery in the Shively section of Louisville, the architecturally significant Fort Nelson Building on Louisville's Museum Row and 205 acres of farm land in Springfield. Michter's is renowned for producing the best whiskey possible and they continue to honour the Michter's legacy by offering the greatest American whiskey. Michter's has come a long way since its early years in Schaefferstown, Pennsylvania and its resurgence in Kentucky is a testament to the brand's commitment to quality and attention to detail. The 10-Year Rye, 10-Year Bourbon, and 20-Year Bourbon expressions from Michter's are a testament to the brand's exceptional craftsmanship and Kentucky's unrivalled climate for aging outstanding whiskey. These highly limited releases are often significantly older than the age statement on the label, as only a select few barrels age with the elegance required for inclusion. The result is a truly exceptional whiskey that showcases the brand's commitment to quality and attention to detail. Michter's 10 Year Single Barrel Kentucky Straight Rye is one of the brand's most limited production items, continuing the legacy of America's first whiskey variety (rye) from America's first whiskey company (Michter's, originally known as Shenk's). After a nearly three-year absence from the market, Michter's then Master Distiller Willie Pratt finally gave the green light for the re-release of Michter's 10 Year Straight Rye in April 2014. This single barrel rye is produced in limited quantities in Kentucky, a state renowned for its exceptional whiskey production. Bottled at a strength of 92.8 proof (46.4% Alcohol by Volume), this rye is aged in fire-charred, new American white oak barrels, imparting a rich and complex flavour profile. On the palate, this rye offers deep notes of vanilla and toffee, toasted almonds and cinnamon, with an ample dose of crushed pepper and a hint of orange citrus. The result is a truly exceptional whiskey that showcases the brand's commitment to quality and attention to detail. Michter's 10 Year Single Barrel Kentucky Straight Rye is a testament to the brand's legacy and expertise in producing outstanding whiskey. Its limited production and exceptional flavour profile make it a must-have for any whiskey connoisseur looking for a unique and complex tasting experience.