I seem to remember the std rye being 85 but I thought both it and the 10 yr were just meh and when you factor in the price way south of meh. Just my $0.02.
I also got one bottle of the 10yo bourbon out of curiosity and one seems to be more than enough for me at present!
That yella whiskey runnin' down my throat like honey dew vine water and I took another slash…
Nullum Gratuitum Prandium
Ne Illegitimi Carborundum
I haven't tried the 10 year bourbon yet, but also have a bottle from 2014 stashed away.
I feel the same way: at first "meh, ok" and then a few weeks later it starts to go deeper. Which is exactly the opposite I have with many whiskies; at first too tight and "yuk" only to "open up" and broaden with time and air.
But I'm not getting the mint you guys are. Drinks more like a bourbon at this point.
My guess is Michter's is buying barrels of whatever they can get their hands on from MGP, Barton, KBD, etc then vatting until they have something they like, then dumping a batch of barrels into SINGLE BARREL(s) (used), letting them sit overnight, then knocking it down with water and the bottling it.
Michter's is not "buying barrels of whatever they can get their hands on" for the 10-year-old and NAS bottlings. That whiskey is the result of their contract distilling program, which is just a little more than ten years old. Everything age-stated that's above 10 years is still "whatever they can get their hands on."
I do remember something that someone said or heard about that...maybe...at some point....about that. But that, in a nut shell, is Michter's for ya isn't it? I just assumed they were bidding on the spot market as that seemed the most logical. If they're not sourcing the actual booze but rather handing their 'recipe' over to someone to have it made for them, at the end of the day - to me at least - they're just a label (or just another rebadged faker).
I think making a distinction between contracted and spot market is fair. At least with contract you have consistency. I do not, however, accept the analogy Michter's uses of 'cooking in someone else's kitchen.' Having someone else make your product under contract is not the same as making it yourself.