A limited release bourbon from a toasted and fire-charred, new American oak barrels. After reaching maturity, it is moved for additional aging to a custom barrel assembled from 18 month air-dried wood and then toasted but not charred.
Willy Pratt of Michter’s has stated that this is the company's Regular US*1 Bourbon that was finished in a brand-new toasted white oak barrel that has been toasted over an open flame of its own wood for 60 minutes. Michter’s regular US*1 bourbon was then aged 26 days in this new barrel. This was determined through trial and error, as the company realized that 10 days wasn’t enough time in the new toasted barrel and that 30 days was too much additional aging time, thus they settled on 26 days.
Dry floral (potpurri) and candy corn sweetness are the initial flavors. Smoky and grassy middle - very oaky with some dark molasses and pecan. This tastes like a bitter ‘hoppy’ IPA beer. Finish is mostly oaky char and some burnt caramel. This is just overly sweet and has a tannic charred oak profile. Funky and unusual, so it gets a bit of a bump in score. [C.]