Michter's New Barrel Strength Whiskey Might Just Convert Rye Skeptics

Forbes

06-04-2025

Michter's US*1 Barrel Strength Rye
Kentucky-based Michter's is most visible via its always-on releases, including bourbon, rye, sour mash whiskey, and American whiskey. While those bottlings are common sights on both retail and bar shelves, the brand's limited products have built a fervent following among passionate whiskey nerds. One of its newest such releases is a barrel strength rye that, after a taste test, might convert even the most ardent skeptics of that style.
Michter's limited drops include age-stated releases—10 year old bourbon and rye, and much rarer 20 and even 25 year old expressions—along with toasted finish whiskeys, a technique the company was integral in popularizing. Slightly less talked-about are the brand's barrel strength expressions: a bourbon only available in the Commonwealth of Kentucky, and a rye that is often (but not always) an annual, nationwide release.
In February 2025, Michter's announced the latest in its line of US*1 Barrel Strength Rye, and bottles have been gradually hitting shelves in the months since. As per usual, it's a single barrel release, meaning there will be some variance in proof from one bottle to the next. The bottle we sampled clocked in at 55.1% ABV, and according to the brand, the average across all barrels in this round is about 55.25%.
In the grand scheme of whiskey, those proofs are plenty robust, though noticeably lower than some comparable releases from other brands. That's largely due to Michter's uncommonly low barrel entry proof of 103, far under the federally mandated maximum of 125 for rye whiskey. Barreling at lower entry proofs is often a more expensive endeavor for distillers that means less alcohol per barrel. But it may also positively impact taste, as a lower proof in cask can allow for more introduction of water-soluble compounds from the wood. (Of course, that will vary depending on the exact profile a distiller is aiming for.)
Michter's is tight-lipped about their mashbills. So while we don't know the exact grain breakdown for this recipe, a company press release highlights its 'Kentucky style' pedigree, with rye as the majority grain and 'a good deal of corn and malted barley as well.'
'We often have people at a tasting that say they are not rye drinkers, but when they taste Michter's they are surprised by how much they enjoy it," said Master Distiller Dan McKee in a press release. "This Kentucky style rye at barrel strength is another fantastic way to enjoy the traditional characteristics of a rye whiskey while offering a nice balance of sweetness and spice."
Of course, like all single barrel products, there will be some variance from one batch of bottles to the next. Michter's is generally well-known for its consistency across such releases, in part because of a proprietary filtration process and tight barrel selection.
We recently sampled a bottle of the new Michter's US*1 Barrel Strength Rye, and it's easy to agree with McKee: This is a rye even dedicated bourbon drinkers are likely to enjoy.
The nose kicks off with potent rye spice buoyed by dark, nearly (but not quite!) burnt butterscotch. Further smells bring out some underlying herbal notes, just enough to check that box, though it's not fully into the realm of green, dill-adjacent characteristics some very high rye mashbills can convey. Instead, the latest barrel strength release walks a balanced line between the bold characteristics of a well-aged rye and aromas familiar to drinkers more acclimated to bourbon.
A silky mouthfeel on the first sip leads into both red fruit and dark chocolate, along with light cinnamon, ginger, and caramel like the kind made from sweetened condensed milk. Citrus zest punctuates a finish that oscillates between sweet and tart, much like the final sip of a great old fashioned.
Michter's US*1 Barrel Strength Rye now available nationwide for a suggested retail price of $120. This is a limited release, so happy hunting while they're out there.