Michter's

The company was originally founded in 1753 in Schaefferstown, Pennsylvania by farmer John Shenk. The distillery shut its doors in 1919 with the introduction of Prohibition. It was reopened when Prohibition was repealed and would change hands several times in the decades to follow. The Michter’s name was introduced in the 1950s by its then part-owner Lou Forman; Michter’s is a portmanteau of Michael and Peter, his sons’ names. The operation was revived in the 1990s by Joseph J. Magliocco and Richard “Dick” Newman.

The master distiller at Michter’s is Dan McKee. Michter’s Bourbon is produced from a mash bill featuring high-quality American corn; its rye whiskey comes from American rye grain. Notably, the barrels used for maturation are toasted before charring, which imparts further flavour and colour to the whiskeys.