Michter's barrels this rye at 103 proof in fire-charred new American white oak and leaves it there until the whiskey is matured. At barrel strength it then moves into a second barrel built for the finish from wood dried outdoors for 24 months and toasted, with no charring, where it spends a further period. Each barrel is bottled at the strength it holds at that point, and Michter's states that the whiskey is distilled and bottled in Kentucky.

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How is Michter's Toasted Barrel Finish Rye made?

Michter's US★1 Toasted Barrel Finish Rye starts as Kentucky straight rye barreled at 103 proof in fire-charred new American white oak. Once matured, the rye moves at barrel strength into a second custom barrel, made from wood air-dried outdoors for 24 months and toasted but not charred, for a further period of aging. Each barrel is then bottled at its own strength.

How is Michter's Toasted Barrel Finish Rye different from Michter's Barrel Strength Rye?

Michter's publishes the same first barrel for both, fire-charred new American white oak entered at 103 proof, and bottles both one barrel at a time at barrel strength. For US★1 Barrel Strength Rye it lists that single charred barrel, while US★1 Toasted Barrel Finish Rye goes on to a second barrel that is toasted but not charred.

When was Michter's Toasted Barrel Finish Rye 2026 released?

Michter's announced the 2026 edition of its US★1 Toasted Barrel Finish Rye on August 26, 2026, from Louisville, for release in September 2026. Master Distiller Dan McKee and Master of Maturation Andrea Wilson led its production, and Michter's first released the toasted rye in September 2017.

What proof is Michter's Toasted Barrel Finish Rye 2026?

Michter's bottles each barrel of its 2026 US★1 Toasted Barrel Finish Rye at the strength that barrel holds when it is emptied, so the proof differs from bottle to bottle and is shown on the strip below the oval label. The rye entered its first barrel, of fire-charred new American white oak, at 103 proof.