This is very much an easy sipper with little alcohol burn, but plenty of intrigue all the same. Very happy to have this one in the collection, and looking forward to my next pour. 91/100
VITALS:
– Made In: Louisville, KY, USA – Distiller: Michter’s Distillery – Classification: Kentucky Straight Rye Whiskey; Single Barrel – Age: nas – Mash Bill: unpublished, but believed to have a high percentage of corn – Casks: Fire-charred new American white oak barrels – Barrel Entry Proof: 103 – Chill Filtered – Barrel No. 21A001 – ABV: 42.4% (84.8 proof) – Price: $40.95 USD in Idaho
This would be the perfect drink to take on a walk through the woods, the ground covered in pinecones, and the air is crisp and fresh. Michter’s Straight Rye Whiskey will keep your steps light and your breaths full while the forest floor quietly crunches underfoot.
This smells very reminiscent of a lower proof bourbon on the first inhale, perhaps with a greater degree of floral elements. This makes the first draws seem quite bright and fresh, but there is a light vanilla and light syrup that lingers just behind the flowers. I can also detect a dulled sweetness, like a canned fruit, as well as a light brown sugar. There is a musty leather or old-book-esque quality that mingles with barely toasted oak and roasted corn to create a very earthy, but mild tone. Naturally, at such a low proof, there is next to no alcohol sting for the experienced whiskey drinker, but it does smell warm and quite inviting.
PALATE:
– Mouth Feel: There is a raspy quality, like the finest sandpaper with little abrasiveness, but it is there just enough to keep things interesting. – Balance: Solid. I think the vibrancy of the whole sip makes every flavor seem elevated and equal all at once. – Visual: Carrot in color, the crown is very impressive with clinging droplets just hanging underneath the crown like Christmas lights.
– Taste: Very light and refreshing on the first sip, with earthy components like lemongrass and other grasses popping first. There is a hint of fresh mint leaves, rye on the front of the sip and granny smith apples that kick in with tartness at the very back of the sip. The mix of mint and rye makes for a tickle, or perhaps it is a raspy quality as it passes across the palate.
The fruit isn’t limited to the granny smith apples, as I do also find the canned fruit element that was noted on the nose. It’s certainly a light fruit – maybe pear, or the green grapes you’d find in a fruit cup. This seems less oaky in its wood flavors and resembles pine a bit more closely, maybe even a straight up pinecone with a touch of bitterness, but again – very fresh.
Very little burn in the way of alcohol, but in reality, it doesn’t actually lack anything because of its proof. It stands on its own quite well with faint tickles and easy sweetness. I can hold it on my palate for quite a while without issue, and the burn at the end of the sip only carries a hint of heat. A Kentucky chew makes the apples a bit more bold and brings out a simple syrup, but otherwise barely even stings. I feel as though I have used mouthwashes that burn more than this.
FINISH:
– Lasting Power: Short-medium. The finish is clean, with little heat and only slightly more of an aftertaste. – Between Sips: The green grape in the fruit cup lingers the strongest between sips, but the pine/pinecone is here too as a great supporting character.
– No More: This continues to only get better the further I get into the glass. While I don’t think there are any particularly strong new flavors to take note of, it’s just one of those whiskeys I find that you can really settle into.
The empty Glencairn is a very soft, yet rye-filled oak. It’s homey, and it’s old, and it’s most certainly unique in a great way.
WORTH THE PRICE?
At $40, I think this is great, and I definitely recommend!
Michter’s Single Barrel US-1 Rye (Michter’s SiB Rye) is a nice departure from the bourbons I have been drinking. While I sipped, I had to be mindful of “bourbon bias” as this fine rye was enjoyed. Definitely not a sweet whiskey, this one is spicy and wood forward. While your bottle will likely be different than mine (it is a single barrel expression after all), Michter’s SiB Rye is a good one and I look forward to the next pour and will be on the lookout for another bottle.
MICHTER’S SINGLE BARREL US1 RYE VITAL STATS:
Category: Kentucky Straight Single Barrel Rye Region: Louisville, Kentucky Distillery: Michter’s Distillery Mash Bill: Unpublished but believed to be at least 51% rye, corn, and malted barley. Suspected to include a high percentage of corn. Cooperage: Fire-charred, new American white oak barrels Barrel entry proof: 103 Barrel #: 21A001 Chill Filtered Age: unpublished, but at least 2 years old ABV: 42.4% (84.8 Proof) Price: $40.95 (USD in Idaho 2021)
Michter’s SiB Rye smells dry, warm and inviting. Easy nosing brings on a lavender potpourri, but roasted corn and dusty grain dominate on strong draws. I also sense dark fruits of plums and dried prunes and spices of cinnamon, powdered ginger, and allspice. For me, the rye presents as toasted bread. For sweets, I get a little maple sugar candy, woody burnt caramel, dark molasses and a few toasted pecans. I also get plenty of dry-seasoned toasted wood along with hazy barrel char and a trace of old leather.
MICHTER’S SINGLE BARREL US1 RYE PALATE:
Michter’s SiB Rye drinks dry and warm. I sense cigar ash and bitter citrus zest, but neither are off-putting. Continued sipping brings spices of black pepper and rye, which is fitting as I taste buttered rye toast as well. Like I sensed on the nose, its sweetness is scant with just a bit of dark molasses and burnt sugar coming through. To me, this is wood forward, but not strong in any way. While dry and seasoned, I get more hazy toasted barrel char and well oiled leather than anything else.
Balance, Body, Feel and Look: Michter’s SiB Rye is well balanced. Each sip is viscous, oily and rich and gives the mouth and pleasantly prickles the tongue. It’s definitely not a high proof whiskey but it drinks warmer than one might expect from a 42.4% ABV whiskey. In the Glencairn, each sip’s curtain breaks into fat legs, gliding the liquid to the carrot colored bowl, leaving behind a big droplet inverted crown.
MICHTER’S SINGLE BARREL US1 RYE FINISH:
Michter’s SiB Rye has a medium dry and toasted barrel char finish. I also get a hint of juicy plum jam thinly spread over the previously mentioned rye toast, which is nice. There’s also a slight wisp of citrus, but overall, warmth in the throat is the only lingering finishing trait. When the Glencairn is emptied, dry toasted oak and a little caramel is easy to nose.
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Do you put water in your whiskey? We whiskey drinkers are a strange lot. We drink whiskey and (think) we know things. Some of us mix our whiskey in cocktails; Manhattan or Old Fashion anyone? Or how about a bourbon and cola or whiskey with a spritz of soda? And of course, there’s always whiskey over ice (crushed, cubed, clear sphere, etc.) There are people in every camp, and many of us have strong opinions of how our favored spirit should be enjoyed.
TRADITION
In Scotland the traditional way to enjoy whisky is with a little water. Although I have never been, I’ve read nearly all the distilleries have plenty of water available in their tasting rooms. And I’ve not driven Kentucky’s Bourbon Trail either, but I imagine water is available in tasting rooms on the trail as well. In fact, in one segment from the documentary “NEAT: The Story of Bourbon“, Freddie Johnson from Buffalo Trace introduces the use of water as he conducts a tasting session.
“Water is your friend.” – Freddie Johnson
from NEAT: The Story of Bourbon
Generally I’m not a “water in your whiskey” kind of guy although water has made it into some of the higher proof bourbons I’ve enjoyed. I’ve added water to Booker’s 2020-03 Pigskin Batch and Larceny Barrel Proof Batch B520, and early in my adventure to Old Forester 1920 (my first high proof bourbon). You see, I usually prefer my bourbon neat, no matter the proof. Therefore I’m in no position to say whether one should, or should not add water to an evening pour. While I believe there is a place for water in whiskey, nobody least of all some random whiskey writer, has the right to tell anyone how to drink their spirits. How one enjoys their whiskey is a personal choice.
WATER, WATER EVERYWHERE
I began this article like many I write — with research. I wanted to discover how (and hopefully why) water affects whiskey. To begin, most if not all distilleries are located on or near reliable water sources: creeks, rivers and in Scotland, even Loches (lakes). And there is a reason for this.
Whiskey, and bourbon in particular can be as much as 60% water. Distillers use the water from their source as they prepare the mash and for other purposes as they make their distillate. They also use their water to proof down their products prior to bottling. Proofing down a whiskey not only stretches availability, but the addition of water helps achieve desired aroma and flavor profiles.
I learned of several studies regarding these water sources. In Scotland, much of the water is quite soft, allowing sweetness and the subtleties of smoky peat to come forward. Still, there are many distilleries making fine scotches from water with a greater mineral content. And of course, there’s Kentucky’s famed limestone and calcium enriched water. Mineral enriched “hard” water is said to nurture yeast helping it to grow during fermentation.
Some experimenters have gone so far as to test water from these various sources to discover how each affects the pour. High concentrations of alcohol can and do overpower certain flavors preventing them from being discerned. Adding water lowers the alcohol by volume (ABV) and makes aromas and flavors come forward. Then there are in depth experiments in which the dilution of whisky to just 20% ABV have been studied. And molecular science studies by Björn C. G. Karlsson and Ran Friedman (2017) uncovered the fact that water helps release flavors allowing them to “float” to the surface.
DECISIONS, DECISIONS
Since we know science and and our own experiences say water really does help to open whiskey up, one might ask, “Why don’t distillers just make all their whiskeys low proof offerings?”
First and most importantly, bourbons by legal definition, must be bottled at no lower than 40% ABV (80 proof).
Second, dilution of whiskey increases packaging and distribution costs.
Third, lower proof bottlings remove the option for consumers like you and me to derive our own perfect proof levels.
Fourth, bottling whiskey at higher ABV concentrations typically reduces aroma and flavor deterioration.
Fifth, many people (like me) love high proof whiskey.
WHAT KIND OF WATER SHOULD BE USED?
My studies have uncovered any water can be added to whiskey, even the water one drinks every day whether it be bottled or tap. And with a little searching, one can purchase Scottish spring and American Limestone water specifically bottled to be added to whiskey.
Some people go so far as to say the water one regularly drinks is fine. However and ideally, the water should be purified and shouldn’t add any flavor on its own. Personally, I believe distilled water to be a good and inexpensive choice. It’s readily available, filtered and pure (and it’s what I use).
Studies are fine but in the end, the greatest opportunity for someone to discover how his or her whiskey is affected by water rests with the individual doing the drinking. So knowing water can enhance aromas and flavors, let’s head back to the bar, pub and into our own homes. There we can dabble with dribbles at our own pace.
ADDING WATER
How does one know the right amount of water to add? While there is no exact amount or wrong way to add water, let me offer an example we’ve all experienced. After a long summer dry spell, a few splatters of rain hitting the ground have a way of opening up natural aromas. Those first rain drops bring about petrichor: the pleasant aroma of mixed earth, grass and fresh air. But in the same way, a little more rain quickly washes away all those sensations. It’s the same with whiskey. A small amount of water can help some whiskies bloom; too much water can dilute faint aromas and flavors.
I begin my water testing with a neat pour of something high proof, usually 60% ABV or more. After evaluating my neat pour of high proof whiskey, I’ll wait a day or two and with those observations, thinking about how water might affect the whiskey.
MY WATER EVALUATIONS
When ready to test, I pour a controlled amount – about an ounce and a half of into a Glencairn. Being conservative, I add just two drops of distilled water. Two drops doesn’t change the proof of the pour by much. Then, I’ll compare the aroma of the altered whiskey with my neat pour notes:
What aromas can I smell?
Are they more or less pronounced?
Are there other aromas in the watered pour?
Which of the original aromas have faded and what new ones can be found?
Then, it’s on to the palate …
What flavors can I taste?
Are they more or less pronounced?
Did some of the old flavors get washed away by the water?
Which new flavors can be sensed in the watered pour?
After the sample pour notes are recorded and the dram is finished, I’ll make another 1.5 ounce pour only this time, four drops of distilled water will be added. Then another set of aroma and flavor comparisons are made. On occasion, I’ve even completed a third set of trials with additional water. By employing the scientific method, I’ve discovered how much water (if any) will be needed to give me the perfect pour.
Remember when I mentioned a few drops of water won’t drastically affect the proof of an altered pour? Using my example of a one an a half ounce pour and two drops of water (about 0.0043 fl. oz.) and calculations using a whiskey of 120 proof, the proof of the altered pour works out to be about 119.65 – Not too different from the bottle proof. The formula for this calculation is:
I’ve put together a Watered Whiskey Calculator for people who want to know the proof of their pours when adding water. The worksheet can also be used to calculate the amount of water needed to proof down a whiskey to a desired amount.
For example, if one wanted to put two whiskies of differing proofs on a level playing field, the calculator will help determine the amount of water needed to make balanced comparisons. Find the worksheet here or in the ‘Resources and Tools’ widget at the bottom or to the upper right of this text.
SUMMARY
In my experience, water truly affects the aromas and flavors of the whiskey I’ve enjoyed. And I must note, I prefer my whiskey at room temperature and not chilled. For me, I’ve found the aromas and flavors in cold whiskey are quite muted. Aromas and flavors bloom as whiskey warms. Therefore, I’ve not experimented with ice, though many say, the melting ice helps improve the experience.
But if there is a lesson here, it’s don’t shy away from water. As Freddie Johnson in ‘NEAT: The Story of Bourbon‘ says, “Water is your friend.” Add a few drops now and again, I think you’ll be surprised how much your whiskey can change.
So now I turn it over to you. How much water do you add to your pour? How do you enjoy your whiskey?
Click the ..LEAVE A REPLY.. button in the field below to enter your thoughts.
