Mitchter's
Founded in 1753 by Swiss Mennonite farmer John Shenk, with the intention of producing rye whiskey, Michter's originally stood in Schaefferstown, Pennsylvania. Since 1990 it has belonged to Matt Magliocco, who moved the production to Louisville, Kentucky, almost on the border with Ohio. A city known as the home of Kentucky Fried Chicken and the famous Louisville Slugger baseball bats. Michter's currently has a purpose-built distillation plant, which consists of a 14-meter copper column, combined with a Double Retort Pot Still. The distilled whiskeys are matured in ex bourbon casks or American white oak barriques.The cereals purchased, all of North American origin, belong to category "A", the highest quality and with the least GMO contamination that can be found on the US market. Malting, grinding of cereals and mashing for the extraction of sugars. Following a fermentation that goes from 3 to 5 days activated by 7 different yeasts, the Michter's staff retains a 10/20% of sour mash for the following fermentation. The musts pass to the first distillation which takes place in a copper column alembic. The second distillation instead takes place in pot still and more precisely, in the discontinuous copper alembic that we find reproduced on the labels of Michter's bottles, to give the distillate aromaticity and character. The white distillate then moves on to the aging phase.
