Michter’s Releases a New Bourbon That Experiments With French Oak Maturation

The Bomberger Bourbon declaration, launched in 2014, is a hint of the history of its maternal company Michter’s, which was called a bomber from about 1860 – until the ban was forced the closing of the liquor plant in 1919. While its name reflects the past, the whiskey itself looks more whiskey. to the future.

Over the past few years, the annual issues of the declaration have been partially designed in rarely used chinkapine oaks, a variety of American white oak, which gives a clearly sharp and intense aroma of the profile of the taste of whiskey. Now Michter’s now has even more extended its borders with barrels, the experimental expression of Bomberger PFG Kentucky BourBon, an experimental expression with the French oak, which Micheter President Joe Magliocco describes as “a journey into the sphere of wood science and its potential in order to inflict whiskey in different ways, including Aroma, taste, texture and finish. ”

PFG Bomberger (reduction from accurate small grain) is part of the Legacy’s Michter’s Legacy series, which includes a declaration of a bomber. Like declarations, the origin of PFG remains a mystery – Michter’s holds his mother about whether Bourbon is distilled in his power, producing Kentucky or in other places. Mashbill is also unsolved, with the exception of the requirement, so that it contains at least 51% of corn.

Nevertheless, we know that after aging for an indefinite time in the new American oak, the whiskey is then completed in barrels made of fine -grained French oak from several different forests in the region, including Tronçais, Allier, incorrect, unsurpassed and Vosges. In addition, the pants used for these barrels were dried in the air for at least 40 months by the river river, a thorough process designed to improve the complexity of whiskey.

But why go into trouble?

“The natural seasoning and drying of the air allow barrels to experience physical, chemical and microbiological changes that get rid of less desirable compounds and expose beautiful extractive substances in preparing wood for aging whiskey,” says Andrea Wilson, Midter maturation master. “Drying of furnaces is faster and can provide physical changes in wood, but you miss the opportunity to change and transform the chemistry and structure of wood.”

The location of the targets also exposes them to this particular microclimate, which, of course, even more affects the taste of whiskey. The duration of the finish line is also in the vast, and Wilson notes: “Because the experiments can take years and enormous efforts of our team … We want to try to save a few secrets.”

As in all Mister issues, PFG is filtered using its user filtration protocol in front of bottles. Compared to the declaration, PFG has lower evidence, 50.1% ABV against 54.2%. “We choose the best evidence for our products through tasting and evaluating each expression of our internal tasting panel,” says Wilson. “The goal is not to just choose the proof, but will choose the proof that, in our opinion, creates a pleasant experience of alcohol.”

The difference between the two bombs is obvious even in their appearance, and PFG is a darker, red tint than the declaration. Wilson describes him as “integrated and complex … tearing out exquisite fruits and spices surrounded by fried sweet notes with an elegant bouquet.” It also characterizes the decoration as “luxurious, with creamy in the mouth, which has a protracted soft spice and chocolate.”

While the Bombberger declaration will not go anywhere, but PFG is here too to stay. “Our team is so proud of PFG that we took steps to lay out more than this to offer in the future,” says Wilson.

However, pay attention and expression of the bomber change from a year a year, so this accurate profile of taste is probably a one-time business. This one party has disappeared, it left forever.