Michter's

Question 1

Where was the brand that is now Michter’s originally made?

Answer 1

-Shaefferstown, Pennsylvania in 1753 - Abraham Bomberger with a man named John Schenk
-among the brands they made was A.H. Hirsh
-Reopened after prohibition under new owner Lou Forman who renamed it after his two sons MICHael and peTER

Question 2

How did Michter’s end up in Kentucky?

Answer 2

-Distillery went bankrupt in 1989
-in 1990’s Joe Magliocco and partners bought the trademark and relocated brand to Louisville

Question 3

Where are Michter’s two facilities?

Answer 3

-Production facility at Shively, Louisville opened in 2012
(two pots plus a 32in, 46 foot beer column + doubler
-And small production and tasting room at Ft Nelson in downtown Louisivlle

Question 4

What is the barrel entry proof for most of Michter’s whiskies?

Answer 4

-Barrel entry at 103 proof - significantly lower than most in the industry (125 proof)
-Rye is barreled at 125 proof (Single Barrels)

Question 5

What are some of the other unique points about Michter’s production?

Answer 5

-Wood for barrels air dried seasoning for 18-60 months
-Barrels are toasted before charred
-Barrel entry at 103 proof
-Heat cycling in warehouses
-Single Barrel (Rye) or small batch (20 barrels) for all whiskies
-each whiskey has it’s own filtration regimen

Question 6

What are the mash bills for Michter’s Whiskies?

Answer 6

-Michter’s does not share mash bills