Michter's US*1 Toasted Barrel Finish Bourbon Whiskey Retailer:424 So this is like a

So this is like a Whiskey-Gin with Centennial Hops as the only botanical

The Solera method began with Madeira and Sherry wines and balsamic vinegars

" The Arroqueño was traditionally mashed and roasted before natural fermentation in open-air vats

extracting those sweet and earthy flavors

all that rather complicated specification limits supply

Michter's US*1 Toasted Barrel Finish Bourbon Whiskey Retailer:424 So this is like aA unique and fascinating gem of a Bourbon. Take Mitcher's amazing US*1 Bourbon and age it for 26 days in a brand new white oak barrel that was air dried for 18 months and toasted over an open flame (of its own wood) for one hour. It's a science of making great Bourbon and an art of balance. Toast the wood too much, it gets charred. Age the Spirit too long, it loses the perfect touch. Do everything right and you get a mouthwatering Toasted Finish