By Matt Goldstein
America’s first whiskey distilling company, Michter’s dates back to 1753 when a farmer in Pennsylvania’s Blue Mountain Valley distilled his first batch of whiskey from hardy rye. At one point a Master Distiller left his family’s well-known distillery to join Michter’s so he could be at a smaller, less cost-conscious company where he could make the finest whiskey. Mitcher’s produces single barrel ryes, very small batch unblended American whiskey, very small batch bourbon, and single barrel bourbon. The Mitcher’s American Whiskey is matured in bourbon soaked barrels and bottled at 83.4 proof. This is simply one of America’s best whiskeys.
Mitcher’s Small Batch Unblended American Whiskey Tasting Notes:
WOW! This whiskey is smooth, dry, warm with a sweet finish. The flavor is nutty, buttery, complex and grainy. This American whiskey receives our highest recommendation. It’s an absolute must try!
The rich history surrounding Michter’s harkens back to America’s first distilling company established in the 1700′s by John Shenk, a Swiss Mennonite farmer who settled his family in Pennsylvania’s Blue Mountain Valley. With his farm producing an abundance of rye, in 1753 Shenk decided to build a small distillery to convert his excess rye to whiskey. In time, this little distillery with its hand-hammered stills would come to produce what would someday be known as the famous Michter’s whiskey.
This particular rye whiskey was so valued that when the Revolutionary War broke out, General George Washington purchased it to fortify his men as they hunkered down in their camp through the long, brutal winter at Valley Forge. Michter’s, as the saying goes, was “the whiskey that warmed the American Revolution,” and it continues to warm today’s resurgent American whiskey revolution.
The passage of Prohibition in 1919 forced Michter’s and every other American distillery to shut its doors to the public. Although the distillery did reopen after the 21st Amendment repealed Prohibition, Michter’s changed hands many times over the next few decades and languished to the point where it eventually declared bankruptcy. With primary distilling operations shut, there remained two small pot still systems made in the mid 1970′s by still maker Vendome which were reportedly used in part to instruct tourists about distillation and to make whiskey to be sold in the gift shop. After the bankruptcy one of these two still systems was purchased by David Beam, and the rest of the movable equipment was stripped and sold off from the former Pennsylvania distillery, parts of which eventually collapsed. The remaining whiskey stocks were sold off as well.
Teaming up with Michter’s President Joseph J. Magliocco in the 1990′s, Richard “Dick” Newman undertook to resurrect the brand in Kentucky. An American hero who served as a U.S. Marine during the Korean War, Newman lost one of his legs in a battle and was awarded a Purple Heart. After leaving the military, Newman began an illustrious career in the spirits business where he eventually ran Old Grandad, Old Crow, and Old Taylor for National Distillers before becoming President and CEO of Austin Nichols, the distiller of Wild Turkey.
A Yale College and Harvard Law School graduate, who in the 1980′s decided to pursue his passion for spirits as President of Chatham Imports and later on as President of Michter’s American Whiskey Co., Magliocco says, “When we set up our whiskey program for Michter’s, Dick and I wanted to get back to the ‘cost be damned’ roots and produce the finest whiskey possible. Our goal was to show that whiskey made in the United States could be the equal of great whiskey made anywhere in the world. At the start, when we would sit with industry executives and tell them that great rye whiskey would be an area of concentration for us, they would sit there dumbfounded and stare at us like we each had three heads. Fortunately, whiskey drinkers started to rediscover rye, and we were more right than wrong.”
Michter’s Master Distiller Willie Pratt is a respected whiskey industry veteran with over forty years of distilling experience. He best explains the philosophy that has guided our product to such high critical acclaim since its move to Kentucky in the 1990’s. “The owners give me a free hand. I produce our product at a much higher cost because I barrel at lower proofs, and heat cycle our barrels with a much larger amount of whiskey lost than the typical “Angel’s Share.” But the whiskey comes out richer and smoother than if I made it the standard way. If a barrel is not at the exact right point of maturation and will benefit from more time, I won’t release it even if the sales guys and the distributors are screaming for more goods. That’s why they tease me and call me ‘Dr. No.’ ”
Michter’s production includes single barrel ryes, very small batch bourbons, single barrel bourbon, and unblended American whiskey.