First Taste: I Tried the New 2025 Michter’s 20-Year Bourbon and it Outperforms Pappy

On Wednesday night I attended a cracking tasting of Michter’s whiskey at a local American whiskey bar here in Melbourne. Michter’s may need little introduction these days — it’s held the title of World’s Most Admired Whiskey Brand from Drinks International for three consecutive years — but its story is a fascinating one. If you want to see my thoughts on the new 20, skip down to the bottom for notes!

The Michter’s we know today is a revival of the long-closed Pennsylvania distillery of the same name. After the original distillery shuttered in 1989, Joseph J. Magliocco and his mentor Dick Newman acquired the rights to the brand. Magliocco had adored Michter’s in his youth, while Newman brought decades of industry experience, having overseen Old Crow, Old Taylor, Old Grand-Dad, and even served as CEO of Austin Nichols, the company behind Wild Turkey.

The pair relaunched Michter’s in the 1990s, initially sourcing whiskey from legendary names like Julian Van Winkle and Kentucky Bourbon Distillers (now Willett). Their early releases — a 10-year-old bourbon and a 10-year-old rye — capitalized on the glut of mature barrels available during the ‘90s and early 2000s. But as the revived brand gained momentum, they turned to contract distillation to secure consistent stock.

While Michter’s has never officially confirmed its production sources, it’s widely believed that much of the contract whiskey came from Brown-Forman’s Shively facility. Importantly, Michter’s didn’t just buy new make — they tailored production to their own style: heavily air-dried barrel staves (18 months to 5 years), low barrel-entry proof, toasted and charred casks, and a lower distillation proof, all contributing to that signature Michter’s flavor profile.

In August 2015, Michter’s opened its own distillery in Shively, just a few streets from Brown-Forman. Since then, they’ve been producing bourbon, rye, and sour mash whiskey entirely in-house — and as of this year, their own distillate has finally crossed the 10-year mark. Naturally, fans are eagerly watching the upcoming 10-year releases to see how Michter’s fully homegrown whiskey compares.

Every so often, Michter’s goes beyond the 10-year label. In truth, many of those barrels are 13–15 years old, with the stated age serving as the minimum. Sitting at the top of the range are the 20- and 25-year-old bourbons — not guaranteed annual releases, but only bottled when the whiskey passes the scrutiny of Michter’s 27-member sensory team. They notably skipped a 20-year release in 2023, waiting until 2024 to bottle a new one. I didn’t get to taste that edition — but I did get to try the 2025, and I’ve got notes for you further down.

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This year’s release maintains the same proof as last year’s, a robust 114.2. Doing the math, Michter’s began its contract distillation in 2004, so it’s possible this batch originated at Brown-Forman’s Old Forester facility. However, when I asked the brand rep for specifics, they admitted that the exact source details aren’t confirmed — meaning these could also be purchased barrels from elsewhere, perhaps Heaven Hill. Either way, wherever it was distilled, it’s been exceptionally well cared for.

The 2025 edition sees an increased outturn of 979 bottles — a healthy jump from last year’s 557 — and if last night’s tasting is any indication, it’s going to be one of the standout whiskey releases of the year.

My notes on this year’s release:

Michter’s 20 Year Old Bourbon 2025 Release – 57.1% Abv – $TBC

Nose: milk chocolate, fresh brioche bread, Werther’s originals. Medium alcohol intensity, but over time it softens into deep wood sugars. Fresh American oak vanillans, no noticeable tannins. Gum drops and rock candy sweetness.

Palate: chewy dense caramel sweetness, excellent robust oak structure. Dry grape skins, dates, juicy blackberries. Milk chocolate and gum drops that were found on the nose still found on the palate.

Finish: solid, long, well structured oak with a beautifully sweet caramel character. No oak tannins here either, jut a robust finish that holds its proof and age well.

Thoughts: wonderfully vibrant for a 20 year old bourbon. No dark oak tannins, just a well rounded oak structure that is paired with gentle caramel sweetness and some dark fruits.

I’m not usually one to score whiskey — everyone’s palate and scale are different — but this is without question one of the finest heavily matured bourbons I’ve tried. Where I’ve often struggled with the iconic Pappy Van Winkle 20 Year, which leans too tannic and dry for my taste, the Michter’s 20 manages to strike a beautiful balance. It retains that core bourbon sweetness while gracefully showing the depth of two decades in oak, without tipping into over-oaked territory.

I’m not sure what the MSRP will be for the 2025 release, but the 2024 edition retailed for around $1,200 USD. Naturally, secondary prices soar well beyond that — but I can say with confidence that the 2025 Michter’s 20 Year is a masterfully crafted whiskey, and well worth seeking out.