Hot on the scene is the 2025 Bomberger's, this year adorned with a new name and a new finishing technique. Bomberger's traditionally has featured chinquapin oak and long open-air seasoning durations. This year, it features a "Precision Fine Grain"—or PFG for short—barrel finish in French oak that has been open-air seasoned even longer. In a time where new labels are bountiful, Michter's has pulled off true differentiation. The sharp red label is a nice change from the traditional packaging of old. It's unclear if this is a complete phase shift towards this new technique, or if we'll see a return to the form with 108 proof chinquapin oak finishing in 2026.
Michter's explains their process on their website, saying: The year 2025 marks the first release of Bomberger’s PFG™ (Precision Fine Grain) Kentucky Straight Bourbon. The focus is to be precise at every step of the Bomberger’s PFG™ production process.
Bomberger’s PFG™ is made by first aging Kentucky Straight Bourbon in a new toasted and charred American oak barrel. After full maturation, the Kentucky Straight Bourbon is removed from the first barrel and placed in a second new, custom, proprietary toasted and charred French fine grain oak barrel of the most exacting specifications. These barrels are toasted at a tightly defined temperature range for a precise period of time before they receive a select charring. The whiskey is matured in these second barrels before being dumped into small batches that undergo our signature filtration prior to bottling at 100.2 proof (50.1% ABV).
The Bomberger’s PFG™ finishing barrel is a blend of wood from various origins, including the revered Tronçais, Allier, Nevers, and Vosges forests. It is constructed from wood that has been naturally air dried outdoors for a minimum of 40 months in France near the Charente River, which has a unique seasoning environment influenced by humidity, microflora creation, climate, wind direction, and elevation. After this seasoning, the staves are hand selected to construct the Bomberger’s PFG™ finishing barrels.
Wondering if you should try to hunt this one down? Let's dive in for a full review.
Company on Label: Bottled by Michter's Distillery LLC, Louisville, Kentucky 40216
Whiskey Type: Kentucky straight bourbon whiskey
Mash Bill Percentages: Undisclosed
Proof: 100.2°
Age: NAS
MSRP: $140
Further identification: Batch 25A0085, released in February of 2025, features bourbon aged in a traditional Michter's toasted and charred American oak barrel before being finished in a toasted and charred French fine grain oak barrel
Nose: On first whiff, I find mocha latte aromas most prominently, a clear hallmark of the French oak influence. Inhaling deeper, there's a light, musty wood character that follows with a kiss of tannic Syrah wine. Underlying that is a level base of butterscotch, earthy clay, and vanilla extract. On long, drawn-out exploratory breaths, I find brown sugar, leather, and a touch of tobacco. Overall, it leans on the darker end of the aroma spectrum, harboring a neat niche of savory-sweet that manages to call flan to mind. It's quite differentiated from what more traditional bourbon drinkers might expect given the unique cooperage decisions that were made, but I think that differentiation is a strong positive for me personally. After a long rest, rich puffs of graham cracker dust and dried Medjool dates are attention-grabbing in the best way. Returning my nose to the glass after a few sips reveals perfectly creamy tiramisu, which translates well between the nose and palate. Pomegranate and persimmon offer a surprising bit of depth late in the experience, before the empty glass exudes aromas of milk duds and vintage bourbon.
Palate: My first sip carries all 3 pillars of a great, complex whiskey profile: I find some fruit sweetness, some creamy tones, and a spice finish that manages to hit every part of the mouth and tongue in a unique yet well integrated way. Another sip elevates dark chocolate, espresso bean, and nutmeg in a swirling, building way that feels more conducive to patience. The spice can dominate the profile a bit if you let it, but focusing through that sprinkling of coriander and earthy paprika, there are some fun flavors to be found. I love how dominant the chocolate and vanilla general flavors are, though they have a bit of complexity within themselves too. The chocolate leans towards a tiramisu character, while the vanilla plays in the custard cake space. The cohesive combination of both of these things lands somewhere in the panna cotta realm with a dusting of shaved cacao. Sipping near the bottom of the glass only continues to elevate the coffee and nutmeg flavors of this glass, which I am finding to be quite delightful, like a necessary mid-afternoon pickmeup often is. My final sip is the sweetest, most wonderful slice of coffee cake that was long overdue. The finish is just as magnificent as the sip, as mascarpone, caramel, and tamarind slowly taper off in perfect balance.
TL;DR: Thoroughly unique yet exquisitely flavorful, this is whiskey done right
Rating: 4/5
Hats off to Michter's on this one; the cooperage choices that were made for this release, especially the 40 months of open-air seasoning, resulted in a whiskey well worth savoring. I also appreciate the choice to step down the proof on this release from the typical 108 proof we see on Bomberger's, as I think with the spicier tones present on this pour, things could have gotten out of hand. If you like those dark, brooding tones on a well-aged whiskey, or are a fan of French oak in general, this release will be for you.
Kommentare