Michter ’s harbinger this week that they will be call off the September 2016 release of their Toasted Barrel Finish Bourbon , due to small supply .
The Bourbon dynasty ( first introduced in 2014 ) is made by aging the party ’s US1 Bourbon for an extra period using toasted ( as opposed to charred ) barrel . This year , heightened demand for US1 means there is n’t enough to make Toasted Barrel from .
" Every drop of our Toasted Barrel Bourbon that we relinquish this year is one less fall of our Michter ’s US*1 Bourbon that we have to allocate to our distributors and importers , ” Joseph J. Magliocco , Michter ’s Distillery President , said in apress release .
courtesy of Michter’s Distillery
To address the post , Michter ’s plans to double product this summer at their M2 distillery . The blade currently farm 500,000 proof gallons of bourbon and rye whiskey each year . ( A “ proof gal ” is a gal of 100 proof spirit . ) It will sum up four more 16,000 - gallon fermenters to the still next month , bring production up to 1 million proof gallons per twelvemonth .
Michter ’s enlargement plans come on the heel of standardised announcement byJack Daniel’sandBuffalo Trace . But since Bourbon dynasty must be aged at least two days to be believe “ uncoiled Bourbon dynasty , ” and many distilleries get on much longer , even with expanded production it will be some time before distillers can fully adjust to the increased demand .
Still , it ’s hard to feel too sorry for any company suffering from overpopularity . Especially when it bring home the bacon an chance for a ego - gratulatory press spillage .
" It ’s really majuscule for us to be able to offer more of our whiskeys to people at house and afield , ” Michter ’s skipper distiller Willie Pratt said in the press release . “ But Michter ’s will never sacrifice quality to do so . "
We see what you did there , Willie .
Now get back to work . That bourbon is n’t run to make itself .
