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Michter’s is set to release the 2025 batch of its 10 Year Kentucky Straight Rye

Michter's is releasing its popular rye whiskey next month

Michter's
Michter's 10 Year Single Barrel Kentucky Straight Rye Michter's

If you’re a whiskey drinker, you know what a big deal it is when Michter’s releases one of its annual expressions. This time, it’s the award-winning, fan-favorite Michter’s 10-Year Kentucky Straight Rye. And if you’re anything like us and eagerly awaiting this yearly release, you don’t have to wait much longer because this single-barrel whiskey is hitting store shelves in June.

Michter’s 10 Year Kentucky Straight Rye

Whiskey in a glass
Haris Calkic / iStock

If you didn’t know it already, Michter’s takes a unique aging approach. It’s not just matured for ten years, and it’s ready to go. Instead, the whiskey isn’t allowed to be bottled until it reaches a specific flavor profile. It’s not ready for consumers until Michter’s Master Distiller Dan McKee and Michter’s Master of Maturation Andrea Wilson say so. That said, even though this beloved expression that “10 Year”, it likely spent a little longer in the barrel.

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According to Michter’s, the result is a memorable, 92.8 proof whiskey with notes of “baking spice with fresh citrus and floral underpinned by notes of vanilla, caramel, chocolate and sweet oak.”

Rye whiskey has deep roots in American whiskey history,” Michter’s President Joseph J. Magliocco says.

“It fell out of favor for most of the 20th century when much of it was used as a blender in other whiskeys. The work of the bartenders in the on-premise community to show how great a good American rye is in cocktails was instrumental in bringing this exceptional whiskey category back.”

Where can I buy it?

Man on his phone and inspected his glass of whiskey
Image used with permission by copyright holder

Michter’s 10-Year Rye will be available at select whiskey retailers throughout the US beginning next month for the suggested retail price of $210 for a 750ml bottle.

Christopher Osburn
Christopher Osburn is a food and drinks writer located in the Finger Lakes Region of New York. He's been writing professional
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