Michter's US*1 Toasted Barrel Finish Bourbon Whiskey Retailer:424 The Solera method began with

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

all that rather complicated specification limits supply

lightly peated Single Malt that’s been aged in a combination of Bourbon and Oloroso Sherry casks for a full nineteen years and bottled without chill-filtration at 46

Leopold hand selects a variety of yeast strains

Michter's US*1 Toasted Barrel Finish Bourbon Whiskey Retailer:424 The Solera method began withA 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