To see our blog post about the Michters distillery click here!
- History of distillery
- Founded by John Shenk, a swiss Mennonite farmer in Schaefferstown, PA in 1753
- Called the Shenk Distillery
- Mostly a rye product
- Legend is that washington purchased the rye for his men during their winter at Valley Forge
- "the whiskey that warmed the American Revolution."
- Mid 1800’s purchased by Abraham Bomberger
- Now the Bomberger Distillery
- Hard times during prohibition had the shut the doors, but did return after
- Changed hands many times, but in 1950’s, Lou Forman was one owner, and created the Michters brand
- Named by combining the names of his 2 sons, Micheal and Peter
- 1989 is the end of the brand. Owners go bankrupt and abandon the distillery
- 1990’s the name is back!
- Joseph J Magliocco and Dick Newman Buy the trademark to continue the legacy
- Dick Newman
- Purple heart in the Marine Corp
- Ran old Granddad, Old Crow, and Old Taylor for National distillers
- Became CEO of Austin Nichols, distiller of Wild Turkey
- Joseph J Magliocco
- Went to Yale and Harvard Law
- He drank a lot in school
- They opened up shop in KY, and have 3 locations, a farm, the main distillery, and then a public distillery
- Barrel process
- Dried 18-48 months before use
- Barrels are toasted first, before any kind of charing
- This draws out the sugars and creates the red line
- After charing, the whiskey will seep through the char to the redline where the flavors are
- The juice
- Enters the barrel at 103 proof instead of standard 125 proof
- This results in fewer bottles, but they believe better flavor
- The warehouse is heatcycled
- This creates more expand and contract through the same season
- Costly because it creates more angel share
- Chill filtered
- They say instead of carbon filtering which removes flavors
- Process is different for each expression
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