Michter’s has been named the Most Admired Whiskey in 2023 by Drinks International, an international group made up of spirit buyers, journalist, bartenders and whiskey experts from more than 20 countries. It is a significant achievement, being the first…
Barrels play an important role in making whiskey. Most whiskey has to be aged in an oak barrel to be considered whiskey. Corn whiskey is the exception to this rule. The history of barrels is the history of whiskey. The… Continue Reading →
I have a fondness for the James E. Pepper brand of Bourbon. It was one of the brands I researched when I was archivist for United Distillers. The brand has come a long way since those days and I was… Continue Reading →
Mary Dowling is a women of unusual fame in the distilling industry. In the years before Prohibition, she inherited the Dowling Bros. Distillery and the Waterfill and Frazier brand after her father died. It was not usual at that time… Continue Reading…
In September Michter’s released a Toasted Barrel Finish Rye Whiskey, the first in three years. Master of Maturation Andrea Wilson and Master Distiller Dan McKee selected barrels of their rye whiskey that had been fully matured in new charred oak… Con…
While at the St. Louis Bourbon Festival, I was talking to the people from the Ben Holladay Distillery. They were telling me about their newest releases – their Ancient Cave Collection. When Ben Holladay built the distillery in the mid-nineteenth….
It is autumn and it makes me crave a cocktail that is made with honey. The Gold Rush Cocktail comes to mind to satisfy that desire, but there are other versions of this cocktail that will also satisfy. All of… Continue Reading →
I love old magazines because of the liquor advertisements found in them. In a June 3, 1946 issue of Life magazine, there is an advertisement for Imperial Blended Whiskey that features a painting by artist Thomas Hart Benton. Benton was… Continue Read…
During our latest visit to Green River Distillery last August, we picked up a bottle of their single barrel Bourbon that was picked by the staff of the distillery. We actually waited while they brought the bottles out as they… Continue Reading →
I was recently asked to arrange a staff training trip to the Michter’s Distillery and the bar at Michter’s Fort Nelson Distillery, by Gary Crunkleton. Gary makes these trips to Kentucky with his staff at least once a year. He… Continue Reading →…
