Michter's

Bomberger’s decides to not tinker with the recipe from last year’s successful release. So does anything change?

The 2022 release ditches the Chinquapin Oak barrels in favor of toasted French Oak barrels. How will that change the profile?

Each year the ratio of Chinquapin Oak barrels increases, but will the flavor as well?

M10 may be the oldest label in Michter’s lineup, but has this old dog learned any new tricks?

Can Michter’s bottle lightning for a second time?

Exposing Michter’s ultra-limited bourbon release for what it really is.

How big of a splash can an expensive, highly aged and low proof rye whiskey make?

Two identical bourbons. Can Chinkapin Oak barrels really make a difference?

As finished whiskey popularity explodes, will the toasted barrel finishing pave the way for more like it?

Michter’s innovative barrel finish evolves from bourbon to rye.

Not a bourbon, but also not a blended whiskey that uses neutral grain spirits. What does this unique label have in store?

After a 3 year hiatus, Michter’s gives the fans what they asked for.

How does the “Cost Be Dammed!” strategy work for this entry-level bourbon?

Michter’s revives the original brand name as a “Sour Mash Whiskey”

Michter’s has a surprise release in store for 2019 and a third addition to the Toasted Barrel series.

What a difference 3 years can make.