{"id":10639,"date":"2022-08-16T10:58:51","date_gmt":"2022-08-16T09:58:51","guid":{"rendered":"https:\/\/oxfordwine.co.uk\/owc\/?p=10639"},"modified":"2022-08-16T10:58:51","modified_gmt":"2022-08-16T09:58:51","slug":"why-i-love-michters-whiskey","status":"publish","type":"post","link":"https:\/\/oxfordwine.co.uk\/owc\/why-i-love-michters-whiskey\/","title":{"rendered":"My Journey in Bourbon and why I Love Michter\u2019s Whiskey"},"content":{"rendered":"<section class=\"l-section wpb_row height_medium\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_flex valign_top type_default stacking_default\"><div class=\"vc_col-sm-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><time class=\"w-post-elm post_date entry-date published\" datetime=\"2022-08-16T10:58:51+01:00\" title=\"16 August 2022 at 10:58:51 Europe\/London\" itemprop=\"datePublished\">4 years ago<\/time><div class=\"w-separator size_small\"><\/div><h2 class=\"w-post-elm post_title entry-title color_link_inherit\">My Journey in Bourbon and why I Love Michter\u2019s Whiskey<\/h2><div class=\"w-separator size_small\"><\/div><div class=\"wpb_text_column us_custom_32965b46\"><div class=\"wpb_wrapper\"><p>The year was 2007 and I was a student beginning my Masters degree at Oxford Brookes University. More importantly, I\u2019d just spent my first summer behind the stick in my first, of what would become many, cocktail bartender roles. That meant I\u2019d been subject to a crash course in whisky, gin, vodka, rum and how to mix them. The team I worked with had become very close and, even though I was the new guy, I felt right at home almost immediately. When we weren\u2019t working together we were drinking together. When we drank we did our best to drink well.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section><section class=\"l-section wpb_row height_auto\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_flex valign_top type_default stacking_default\"><div class=\"vc_col-sm-6 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"w-image align_none\"><div class=\"w-image-h\"><img decoding=\"async\" width=\"600\" height=\"382\" src=\"https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/08\/Screen-Shot-2022-08-08-at-14.29.29-600x382.png\" class=\"attachment-us_600_600_crop size-us_600_600_crop\" alt=\"\" loading=\"lazy\" \/><\/div><\/div><\/div><\/div><\/div><div class=\"vc_col-sm-6 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><p>I can\u2019t remember how I was introduced to Old Rip Van Winkle 10 Year, but I do remember that you could pick up a bottle for \u00a328.99 in a corner shop on the Cowley Road.\u00a0 We were big fans of Woodford Reserve and Maker\u2019s Mark but Old Rip Van Winkle felt like a cut above, so we drank it as often as we could.\u00a0 This often took place at around four in the morning while we played Pro Evolution Soccer on my PS3.\u00a0 Other times we mixed it with sugar and bitters to make Old Fashioned cocktails.<\/p>\n<p>The next time I came across this whiskey was in 2009 after I\u2019d made the move abroad to France. I was working in a relatively prestigious cocktail bar now and two chaps from the Buffalo Trace Distillery (who own the brand) came in to see us and donate a bottle of Van Winkle Special Reserve for the bartenders to \u201chave a play with\u201d.<\/p>\n<p>At this point in my life I felt like I was at peak fascination with American whiskey and this brand in particular always seemed to captivate. I\u2019d drop the name in any bourbon related conversation I found myself in, often to nods and sounds of approval from other bartenders.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section><section class=\"l-section wpb_row height_auto\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_flex valign_top type_default stacking_default\"><div class=\"vc_col-sm-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"w-separator size_medium\"><\/div><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><p>Then, quietly and without me really noticing it, the bottles of Van Winkle started to dry up. I stopped noticing it on back bars and in whisky shops. I didn\u2019t think anything of it.<\/p>\n<p>I returned to the UK in 2015 and took over the running of a new cocktail bar in Oxford. Memories started flooding back to me about spirits I used to love but hadn\u2019t tasted in years. The first on the list was a bottle of Old Rip Van Winkle 10. By this point it had been five years since I\u2019d tasted the liquid. I had a hunt on the usual websites. They\u2019d had bottles available, but now there was a big \u201cSOLD OUT\u201d sign next to the product.<\/p>\n<p>Finally, I made my way onto Amazon for one last throw of the dice and there it was! A bottle of Old Rip Van Winkle 10 Year Old available to purchase for the princely sum of \u00a31,500.00 plus a delivery charge of \u00a34.99 just to rub some salt into the wound. I was shocked. I couldn\u2019t understand what had happened.<\/p>\n<p>What <em>had<\/em> happened was that the Van Winkle brand had made its way into the zeitgeist of whiskey aficionados across the globe. As a result demand, and therefore price, had rapidly increased right under my very nose. There were to be no more students consuming it at four in the morning on the Cowley Road. Luckily for me, it was about this time that I began to develop a real taste for Scotch whisky.<\/p>\n<\/div><\/div><div class=\"w-separator size_small\"><\/div><\/div><\/div><\/div><\/div><\/div><\/section><section class=\"l-section wpb_row height_auto\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_flex valign_top type_default stacking_default\"><div class=\"vc_col-sm-6 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><h2>A learning Curve<\/h2>\n<\/div><\/div><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><p>I couldn\u2019t tell you the reasons why the Van Winkle whiskies were so wonderful. All we knew was that we felt really cool when we were drinking them. We now live in an age where whiskey journalists hype up certain products and whiskey collectors follow suit by buying them up. The price inflates and we arrive at a point where the whiskey is so expensive, only a few people actually dare to drink the stuff.<\/p>\n<p>The logical conclusion to this is that the quality of liquid in the glass often comes nowhere near to matching the price tag on the shelf. What\u2019s worse is that this trend can often trickle down to more pocket friendly products. This is a problem because, all of a sudden, we might just find ourselves presiding over a spirits category with barriers to entry that effectively shut the door on the next generation of whiskey lovers.<\/p>\n<p>Which brings me onto Michter\u2019s. Hovering at a price point just north of \u00a360, the Michter\u2019s Straight Rye and Bourbon expressions are hardly pocket change and still represent a level of investment for the budding whiskey buyer.<\/p>\n<p>Having said that, in terms of quality to price ratio, there\u2019s some real value to be had. When we sat down in June for our American Whiskey in the Cellar tasting, the Michter\u2019s expressions were, on average, around \u00a325 cheaper than the bulk of whiskies on offer. Despite this, a large percentage of the audience that evening picked either the Michter\u2019s Rye or Bourbon as their favourite bottle of the night.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"vc_col-sm-6 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"w-image align_none\"><div class=\"w-image-h\"><img decoding=\"async\" width=\"600\" height=\"600\" src=\"https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/08\/036-Detail-Shots-600x600.png\" class=\"attachment-us_600_600_crop size-us_600_600_crop\" alt=\"\" loading=\"lazy\" srcset=\"https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/08\/036-Detail-Shots-600x600.png 600w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/08\/036-Detail-Shots-150x150.png 150w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/08\/036-Detail-Shots-350x350.png 350w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/08\/036-Detail-Shots-400x400.png 400w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/08\/036-Detail-Shots-24x24.png 24w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/08\/036-Detail-Shots-48x48.png 48w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/08\/036-Detail-Shots-96x96.png 96w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/08\/036-Detail-Shots-300x300.png 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section><section class=\"l-section wpb_row height_auto\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_flex valign_top type_default stacking_default\"><div class=\"vc_col-sm-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"w-separator size_medium\"><\/div><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><p>Michter\u2019s are very vocal about the amount work they put into their whiskey and they make no secret of the instances where they\u2019ve managed to persuade the accountant to throw caution to the wind. For example when they spend sixty months air-drying the oak for their barrels when it would be much cheaper to kiln dry. They also toast the inside of their casks before the mandatory charring. Both of these they do because they feel it enhances the properties of the wood and reduces tannin levels in the final liquid.<\/p>\n<p>Before they fill the barrels Michter\u2019s dilute the liquid to a much lower proof than seen elsewhere in the industry. This is followed, at the end of the maturation period, by a much lower level of dilution directly prior to bottling. As a business strategy this isn\u2019t particularly smart practice. It means that you end up with a much lower yield from the liquid as it leaves the barrels. They do it because it means the effects of maturation come across much more powerfully in the liquid without being inhibited by dilution.<\/p>\n<p>Barrels are heat cycled at the maturation stage to coax a greater percentage of angels share from the casks. In Kentucky this means more water leaving the barrel and a more powerful whiskey in the final product. When it comes to the final blend, batching tanks are limited to 4000ltrs (about 20 barrels worth) making it impossible to \u201cblend out\u201d any casks that might not cut the mustard.<\/p>\n<p>The whole thing is overseen by Michter\u2019s Master of Maturation and total badass Andrea Wilson. After growing up listening to stories of her ex-bootlegger grandfather, Andrea worked her way up from working in the warehouse to taking on the role as Diageo\u2019s Director of Distillation and Maturation for North America. She made the switch the Michter\u2019s in 2014 and now takes full control of all things maturation related at the distillery.<\/p>\n<\/div><\/div><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><h2>Final Thoughts<\/h2>\n<\/div><\/div><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><p>At that same tasting back in June, we also sampled two whiskies, both of exceptional quality and both much more expensive than Michter\u2019s. During my research on each of the two brands neither company was willing to give up very much information about how the whiskey got made. One bottle we tasted even keeps the name of the distillery where the liquid is produced a strict secret.<\/p>\n<p>While there\u2019s clearly an element of blowing one\u2019s own trumpet when it comes to their whiskey production, I can\u2019t help but get excited about what people like Andrea are doing and fully commit jumping on board the Michter\u2019s bus. Mostly because when you see what these people are doing, there\u2019s a real sense of appreciation as to the quality of the liquid in your glass and how exactly it got in there.<\/p>\n<p>Click <a href=\"https:\/\/shop.oxfordwine.co.uk\/advanced-search?Tag=&amp;ProductName=michter&amp;Beverage=&amp;Type=&amp;Country=&amp;Style=&amp;ProductOrderBy=PriceASC&amp;ABV=&amp;BottleSize=&amp;action=FilterProducts\">here<\/a> to check out our range from Michter&#8217;s Whiskey.<\/p>\n<\/div><\/div><div class=\"w-separator size_medium\"><\/div><div class=\"w-post-elm post_author vcard author color_link_inherit with_ava avapos_top\"><a href=\"https:\/\/oxfordwine.co.uk\/owc\/author\/owctom\/\" class=\"fn\" aria-hidden=\"true\" tabindex=\"-1\"><div class=\"post-author-ava\" style=\"font-size:96px;\"><img loading=\"lazy\" decoding=\"async\" width=\"96\" height=\"96\" src=\"https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/01\/9-1-96x96.png\" class=\"avatar avatar-96 photo\" alt=\"\" srcset=\"https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/01\/9-1-96x96.png 96w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/01\/9-1-300x300.png 300w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/01\/9-1-1024x1024.png 1024w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/01\/9-1-150x150.png 150w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/01\/9-1-350x350.png 350w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/01\/9-1-600x600.png 600w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/01\/9-1-400x400.png 400w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/01\/9-1-24x24.png 24w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/01\/9-1-48x48.png 48w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/01\/9-1.png 1080w\" sizes=\"auto, (max-width: 96px) 100vw, 96px\" \/><\/div><\/a><div class=\"post-author-meta\"><a href=\"https:\/\/oxfordwine.co.uk\/owc\/author\/owctom\/\" class=\"post-author-name fn\">Tom Brady<\/a><div class=\"post-author-info\">Tom is Shop Manager and Spirits Specialist at The Oxford Wine Company. He holds WSET Level Three qualifications in both Wines and Spirits.<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section><section class=\"l-section wpb_row height_medium\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_flex valign_top type_default stacking_default\"><div class=\"vc_col-sm-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><\/div><\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"4 years agoMy Journey in Bourbon and why I Love Michter\u2019s WhiskeyThe year was 2007 and I was a student beginning my Masters degree at Oxford Brookes University. More importantly,...","protected":false},"author":11,"featured_media":10653,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6,247],"tags":[],"class_list":["post-10639","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-oxford_wine_blog","category-producer-profiles"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>My Journey in Bourbon and why I Love Michter\u2019s Whiskey - Oxford Wine Company<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/oxfordwine.co.uk\/owc\/why-i-love-michters-whiskey\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"My Journey in Bourbon and why I Love Michter\u2019s Whiskey - 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