Michter’s Barrel Strength Rye (2016) Bottle Kill With Denver Cramer

Denver Cramer is back, and we’re finishing a bottle the right way: on the mic, with a Michter’s Barrel Strength Rye (2016).

We talk about the signature Michter’s profile and why it hits so consistently. Denver’s take is simple and convincing: barrels, careful temperature control during ageing, and that lower barrel entry proof mindset that prioritises flavour over efficiency.

Then we get nerdy about glassware. Denver explains what the glass is doing by pushing off volatile alcohol so the flavours show up cleaner, which becomes immediately relevant when we wildly underestimate the proof.

From there it turns into a broader conversation about rye. Why it’s harder to distil, why a truly great rye is rare, and how the real world of whiskey includes commercial decisions: barrels that don’t fit the “house profile”, blending constraints, and why some great liquid never becomes the product people expect.

If you’ve ever wondered why Michter’s feels so recognisable, this one connects a lot of dots.

Chapters

00:00 Intro and bottle kill
00:26 Michter’s Barrel Strength Rye (2016)
00:55 Why rye is difficult to distil
01:15 The Michter’s profile
01:55 Proof guess and reveal
02:28 What the glass is doing
03:00 Passion vs commerce
03:30 Do we actually like rye?
04:50 Secret samples and rye rabbit holes
05:35 Barrels that don’t fit the profile
06:40 Why Denver loves Michter’s
07:35 The “no 10-year release” philosophy
09:10 Picking Michter’s in a blind tasting