Latest / The Scotchy Bourbon Boys / Quality Over Hype: Why Michter’s Became The Benchmark, Tiny and Super Nash 'Its In our DNA"

Transcript

Quality Over Hype: Why Michter’s Became The Benchmark, Tiny and Super Nash 'Its In our DNA" · The Scotchy Bourbon Boys

• 0:59
  SPEAKER_00: Middlewest Spirits was founded in 2008, focusing on elevating the distinct flavors of the Ohio River Valley.
• 1:07
  SPEAKER_00: Their spirits honor their roots and reflect their originality as makers, their integrity as producers, and their passion for crafting spirits from grain to glass.
• 1:17
  SPEAKER_00: Their Michelone Reserve line reflects their story from the start to the bottle to your glass.
• 1:24
  SPEAKER_00: With unique wheated and rye bourbons, and also rye and wheat whiskeys, the Michelone brand is easy to sip.
• 1:31
  SPEAKER_00: It might be a grain to glass experience, but I like to think of it as uncut and unfiltered from their family to yours.
• 2:57
  SPEAKER_00: Tiny here with Super Nash is in the house.
• 3:12
  SPEAKER_00: Welcome to this podcast.
• 3:13
  SPEAKER_00: This podcast is gonna be a podcast of all podcasts.
• 3:17
  SPEAKER_00: I just keep getting better at this.
• 3:19
  SPEAKER_00: I I'm just uh just saying, but we got the outline tonight, we've got the Mickter's journey, and we've got the special, if I'm not mistaken, we're gonna do the old Louisville barrel bottle breakdown of our bottle your own single barrel from 2023.
• 3:43
  SPEAKER_00: And uh Super Nash, I I thought maybe we might have tasted through this at one point, but I don't think we did on the podcast because Super Nash's uh MyCters is not open.
• 3:56
  SPEAKER_00: Maybe we'll do two barrel bashes.
• 3:58
  SPEAKER_00: What do you think, huh?
• 4:03
  SPEAKER_02: I got the still ready to go.
• 4:05
  SPEAKER_02: I just hadn't opened it.
• 4:06
  SPEAKER_00: Right, right, right.
• 4:08
  SPEAKER_00: We are gonna be talking about the incredible journey of Micters, why in 2026 it's the most respected whiskey brands in the world.
• 4:18
  SPEAKER_00: And one of the cool things is that I had been with the bottle that we were just talking about, Super Nash, and first I'm gonna do this.
• 4:27
  SPEAKER_00: I'm gonna do www.scotchybourbonboys.com for all things Scotchy Bourbon Boys, Glenn Karen's t-shirts, polos, check it out, check out the website, order or order directly through me, either way.
• 4:40
  SPEAKER_00: And then also make sure that you uh follow us on Instagram, Facebook, YouTube, X, and now we're talking TikTok along with Patreon, but and and also listen to us on Apple, iHeart, Spotify, wherever you listen to podcasts, please make sure that you check us out.
• 5:03
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• 5:08
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• 5:10
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• 5:14
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• 5:18
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• 5:19
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• 5:22
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• 5:33
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• 5:38
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• 5:42
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• 5:46
  SPEAKER_00: So help us out on social media.
• 5:50
  SPEAKER_00: Thank you, everybody, all our listeners.
• 5:52
  SPEAKER_00: We love you guys, we love everything you know that's been happening.
• 5:56
  SPEAKER_00: And we do this because it's a blast, but we do it because of all of the people that we met.
• 6:02
  SPEAKER_00: We do it for you.
• 6:04
  SPEAKER_00: If you haven't met us, make sure that you watch us on Facebook, comment, you know, find out where we're gonna be.
• 6:10
  SPEAKER_00: We wanna basically hang out.
• 6:12
  SPEAKER_00: That's oh wow, choke on your own spit.
• 6:16
  SPEAKER_00: That's why we're here, right?
• 6:18
  SPEAKER_00: Super Nash?
• 6:19
  SPEAKER_00: We just love the bourbon lifestyle.
• 6:25
  SPEAKER_00: No, I thought you were finished.
• 6:32
  SPEAKER_02: I was trying to comment back to Matt Lisen, but my I click on I click on his comment, and my whole screen goes white.
• 6:42
  SPEAKER_02: I guess.
• 6:50
  SPEAKER_00: You know, you just throw it in there, he'll get it.
• 6:53
  SPEAKER_00: You don't actually have to reply to him direct.
• 6:56
  SPEAKER_00: It's working now.
• 6:57
  SPEAKER_00: Oh, okay.
• 6:58
  SPEAKER_00: You got it working.
• 6:59
  SPEAKER_00: Yeah, all right.
• 7:00
  SPEAKER_00: So the this this podcast, uh, one of the cool things for me.
• 7:06
  SPEAKER_00: When you're talking about 2026, we've already started the Mickters awesomeness of 2026.
• 7:13
  SPEAKER_00: When me and Roxy were headed down, uh, and this is one of the reasons why I have no problem tonight doing this special bottle that when we did our MyCters podcast, and Super Nash fell on his ass, and damn McKee will never let him live that down.
• 7:29
  SPEAKER_00: He fell off the chair in that podcast and held up his.
• 7:35
  SPEAKER_00: He went to sit down, the chair pulled out, he fell on his ass, but he did not spill a drop of, I believe there was, I want to say bomb burgers in there, right?
• 7:48
  SPEAKER_00: At the time.
• 7:52
  SPEAKER_00: Okay, there you go.
• 7:55
  SPEAKER_00: Okay, so there you go.
• 7:56
  SPEAKER_00: And that was what was in the, you know.
• 8:02
  SPEAKER_00: It's so funny.
• 8:04
  SPEAKER_00: I have no idea where the comments go, but you know, there's just uh you know we're having a good night when all the comments start flying and they're just getting cut off all the way.
• 8:14
  SPEAKER_00: Thomas Anderson is on on YouTube.
• 8:17
  SPEAKER_00: Good to see you guys.
• 8:18
  SPEAKER_00: He says, Hi, Super Nash.
• 8:21
  SPEAKER_00: We so going down when we went down that first time, it was it was it was pretty crazy going down that first time, wouldn't you say?
• 8:31
  SPEAKER_00: We ended up at Fort Nelson, we got to do bottle your own, had a you know, went up to went up to the bar, which the bar is amazing in itself.
• 8:42
  SPEAKER_00: If you ever get to Fort Nelson, you want to schedule yourself upstairs for the bar experience because they have fantastic pours, and a lot of times you run into a lot of people.
• 8:55
  SPEAKER_00: You've run into people at the bar, we've run into people at the bar.
• 8:58
  SPEAKER_00: It's just a good time at the Fort Nelson.
• 9:01
  SPEAKER_00: But me and Roxy on our way down, we met Dan McKee, and it was just to just to meet as friends.
• 9:09
  SPEAKER_00: And Dan is such a great guy, he's a great master stiller.
• 9:13
  SPEAKER_00: He also, him and Andrea, they Andrea Wilson are fantastic people, and we're all about whiskey and the brand, and this brand right now is, I believe, at its peak.
• 10:16
  SPEAKER_00: But they're starting to produce, you know, they produced, they were very, what would you say?
• 10:22
  SPEAKER_00: They are very much into the whiskey, you know, as far as maturation.
• 10:27
  SPEAKER_00: They do things differently.
• 10:30
  SPEAKER_00: One, they, you know, you're not, you're not, we're never looking to find out what their mash bill is or whatever.
• 10:36
  SPEAKER_00: They're they just produce really good miss whiskey, sour mash whiskey, American whiskey.
• 10:42
  SPEAKER_00: They're as a distillery already doing all the things.
• 10:46
  SPEAKER_00: They do produce bourbon and rice, but they're doing all the things, once you say, that make whiskey fantastic, like of what the older distillers were doing.
• 10:58
  SPEAKER_00: They might have a bourbon mash bill.
• 11:01
  SPEAKER_02: Go ahead.
• 11:03
  SPEAKER_02: The best things about Dan Dan and Andrew is that they if it's not up to their their taste, palate, and what they think it should be tasting like, they will not release it.
• 11:16
  SPEAKER_02: Just for an example, here the mixture's 10-year bourbon here just a couple of years ago.
• 11:24
  SPEAKER_02: All the barrels that they were tasting didn't meet their expectations.
• 11:29
  SPEAKER_02: And so they they didn't release a mixture's 10-year bourbon, I believe it was in 2023.
• 11:36
  SPEAKER_02: Just for that very very fact that if it's if it's not meeting their expectations in the in the taste profile that they're looking for and working hard to get and achieve, then they won't release it.
• 11:48
  SPEAKER_02: And that's that's the best thing about it.
• 11:50
  SPEAKER_00: Right, right.
• 11:51
  SPEAKER_02: And that's for all all their all their staples of bourbon and rye that they do.
• 11:57
  SPEAKER_00: Tonight I just saw a release Dan did, Dan McKee did short, and he talked about sour mash the their sour mash whiskey, and it's it's it's it's all about putting the you know the last part of the last batch back into the the the batch you're making.
• 12:15
  SPEAKER_00: That's how it becomes a sour mash, but it also he talked about that the balance of that sour mash whiskey is amazing because it none of it that's not there, there's no 50% corn, there's no 50% rye, and there's no 50% barley.
• 12:31
  SPEAKER_00: It's it's an equal balance.
• 12:33
  SPEAKER_00: And you know how they go about doing things in the end, it's it's how how how does it taste, right?
• 12:41
  SPEAKER_00: Isn't that what it comes down to?
• 12:42
  SPEAKER_00: It's uh we all love the process, but that's not that we like to get that information, but if the whiskey's tasting good, you don't absolutely need it, correct, Super Nash?
• 12:56
  SPEAKER_02: Absolutely, yeah.
• 12:58
  SPEAKER_02: Just because you know what the what goes into it is you know, it doesn't make a difference on what you're tasting and drinking.
• 13:05
  SPEAKER_00: Yeah, so tonight we're gonna be coming covering the historic Pennsylvania roots, the distilleries collapse in the 19, I believe in the 19s, starting in the 1970s, leading all the way up to 1990, and then the Kentucky Rebirth, and why the collectors are chasing every bottle and all the bottles.
• 13:28
  SPEAKER_00: I mean, out of this, I've never had so much information on a podcast in front of me in my whole life.
• 13:36
  SPEAKER_00: I mean, I this is gonna be fun, Supernatural.
• 13:42
  SPEAKER_00: I mean, ChatGPT tonight was coming up with questions just for you.
• 13:47
  SPEAKER_00: Because I'll call it she because I like because that's the voice I use.
• 13:52
  SPEAKER_00: But she was coming up with questions where she's like, and you can ask Supernatural, because now that it's established that this is our podcast, she knows who's on when I put it up there, and and we'll research all the stuff that's happening.
• 14:07
  SPEAKER_00: So all of a sudden I'm asking questions and it's just putting it to the podcast format.
• 14:13
  SPEAKER_00: I was just like, I'm amazed at how this is working and how much fun it's it's gonna be.
• 14:20
  SPEAKER_02: I mean, I already need to work on AI on on the picture that you did, the live picture of us handing the bottle.
• 14:28
  SPEAKER_02: Yeah, that doesn't look nothing like me.
• 14:31
  SPEAKER_00: Well, just so you know, I thought the face, our faces are a bit bizarre, okay?
• 14:37
  SPEAKER_00: But I'm but I'm telling you, but I but they sh but sh they really did a good job with your buff me up a little bit.
• 14:47
  SPEAKER_02: I'll tell you what, you did buff me up a little bit.
• 14:49
  SPEAKER_00: And when when I I was looking at it and I'm like, Nashville will appreciate that.
• 14:55
  SPEAKER_00: So I might that was the first thing I noticed.
• 14:58
  SPEAKER_02: Uh you're looking Sherry noticed because we were sitting at dinner when I looked at her and Marty and showed them too.
• 15:05
  SPEAKER_02: It's like, oh my god, that don't look anything like you.
• 15:08
  SPEAKER_02: It looks a little bit like you, but it's got some.
• 15:12
  SPEAKER_02: I said that looks like that looks like my body back in back in the 20s.
• 15:18
  SPEAKER_02: I was in my 20s.
• 15:20
  SPEAKER_00: Yeah, because we still are in the 20s right now, the roaring 20s, right?
• 15:25
  SPEAKER_00: All right, that's right.
• 15:27
  SPEAKER_00: So the thing about Micters is is it's it is now in its current state, it's not the oldest distillery, but it may be one of America's oldest whiskey brands.
• 15:41
  SPEAKER_00: I mean, the lineage traces back to 1753 in Pennsylvania when a distillery known as Shanks was founded by Swiss Mennonite farmer John Schenck.
• 15:56
  SPEAKER_00: That means Mickter's roots actually go back 23 years before the United States was founded in 1776.
• 16:04
  SPEAKER_00: Now that's that's a decent, right?
• 16:07
  SPEAKER_00: Because I believe even Jacob Beam was 1790, right?
• 16:14
  SPEAKER_00: So I mean, it's kind of like pretty cool, you know?
• 16:19
  SPEAKER_00: And so when people say Mitchers has history, they're not kidding.
• 16:22
  SPEAKER_00: The whiskey story started before America existed.
• 16:26
  SPEAKER_00: Then all right, this is not okay.
• 16:31
  SPEAKER_00: So I have the most legends dairy.
• 16:34
  SPEAKER_00: I got this.
• 16:36
  SPEAKER_00: What people, I want the early history, because I oh, there we go.
• 16:40
  SPEAKER_00: The early history of mixtures.
• 16:42
  SPEAKER_00: There it is.
• 16:45
  SPEAKER_00: At first, the distillery produced rye whiskey, which was the dominant spirit in colonial America.
• 16:50
  SPEAKER_00: Rye grain grew well in Pennsylvania, it was easier to distill than other grains, and it became the preferred whiskey of early American settlers.
• 17:01
  SPEAKER_00: Legends say soldiers from George Washington's Continental Army stopped at the distillery during the Revolutionary War.
• 17:11
  SPEAKER_00: That's pretty cool, right?
• 17:13
  SPEAKER_00: I mean, think about that.
• 17:15
  SPEAKER_02: Considering the that they had rations of George Washington's hard cider packing it on them, too, and then being able to stop at the distillery too.
• 17:25
  SPEAKER_02: Yeah.
• 17:25
  SPEAKER_02: During their marches.
• 17:26
  SPEAKER_02: That's cool.
• 17:27
  SPEAKER_00: That's cool.
• 17:28
  SPEAKER_00: And then in the 1800s, ownership of the distillery changed.
• 17:32
  SPEAKER_00: The property was purchased by the Bomberger family, and the distillery became known as Bomberger's Distillery.
• 17:39
  SPEAKER_00: During this era, it grew into one of the most respected Pennsylvania whiskey producers.
• 17:45
  SPEAKER_00: Pennsylvania Rye was extremely popular in the 1800s and competed heavily with Kentucky bourbon.
• 17:52
  SPEAKER_00: The distillery survived several major changes: the Civil War, the industrialization of whiskey production, and changing American drinking habits.
• 18:02
  SPEAKER_00: But then in 1920 to 1933, when prohibition in the United States began in 1920, it Bomberger's distillery closed like most others.
• 18:13
  SPEAKER_00: However, after Prohibition ended in 1933, the distillery reopened and resumed whiskey productions.
• 18:20
  SPEAKER_00: In the 1940s and the 50s, the birth of the Micters name.
• 18:24
  SPEAKER_00: In 1950, the distillery was renamed Mickters Distillery.
• 18:28
  SPEAKER_00: The name came from the owner's sons of one of the from the sons of one of the owners, Michael and Peter.
• 18:36
  SPEAKER_00: They mixed Michael and Peter together to come up with Micters.
• 18:41
  SPEAKER_00: During this period, the brand became known for sour mash whiskey and tradition traditional Pennsylvania rye styles.
• 18:49
  SPEAKER_00: And then in the 60s and the 70s, the industry began to struggle.
• 18:53
  SPEAKER_00: Several major trends hurt distilleries like Mitcher's vodka became extremely popular.
• 18:59
  SPEAKER_00: Whiskey consumption dropped dramatically.
• 19:01
  SPEAKER_00: Many smaller distilleries could not compete with the major brands.
• 19:05
  SPEAKER_00: Production slowed significantly, and ownership changed hands several times.
• 19:10
  SPEAKER_00: In the 1970s, the distillery was in serious financial trouble.
• 19:15
  SPEAKER_00: Costs were rising, the whiskey sales were failing.
• 19:19
  SPEAKER_00: The historic Pennsylvania distilleries struggled to stay open.
• 19:22
  SPEAKER_00: And then in 1989-1990, it finally shut down.
• 19:27
  SPEAKER_00: Now, this is the turning point right here where the distillery ultimately closed permanently in 1990.
• 19:33
  SPEAKER_00: The Micters brand went bankrupt.
• 19:36
  SPEAKER_00: Barrels of aging whiskey were sold off to pay creditors.
• 19:39
  SPEAKER_00: The buildings of the historic Pennsylvania site were eventually abandoned and deteriorated.
• 19:46
  SPEAKER_00: For a time, it looked like the 250-year story of Mickters was finally over.
• 19:55
  SPEAKER_00: It's okay, so now we're gonna stop.
• 19:58
  SPEAKER_00: That's the history of it in Pennsylvania, right?
• 20:02
  SPEAKER_00: Which is a cool history.
• 20:04
  SPEAKER_00: Now here we go.
• 20:08
  SPEAKER_00: I'm looking for that.
• 20:10
  SPEAKER_00: I'm gonna look for look for irony podcasting.
• 20:16
  SPEAKER_00: Alright.
• 20:21
  SPEAKER_00: So did you ever when you know you were before you met up at Supernational, did your did you were able to get let's talk about that Mictors that we opened up with Dan and Andrea at the Kentucky Bourbon Festival.
• 20:47
  SPEAKER_00: Well you can have a sip.
• 20:51
  SPEAKER_00: Now that was special, wouldn't you say?
• 20:59
  SPEAKER_02: I have to have a sip, I have to pour it out of this.
• 21:05
  SPEAKER_02: I was able to acquire this and the box.
• 21:07
  SPEAKER_02: I got the box up there in pristine condition.
• 21:12
  SPEAKER_02: And as we see and signed it up here and signed it down there.
• 21:17
  SPEAKER_02: Put on the back of it.
• 21:25
  SPEAKER_02: You should read that.
• 21:26
  SPEAKER_02: And I'll just read it.
• 21:27
  SPEAKER_02: Yep.
• 21:28
  SPEAKER_02: There are good ships, good ships, and wood ships, and ships that sail the seas.
• 21:35
  SPEAKER_02: But the best ships are the friend ships and May They Always Be.
• 21:42
  SPEAKER_02: And then Andrea Wilson.
• 21:44
  SPEAKER_02: But uh this bottle was unopened, the tax strip was in completely intact.
• 21:53
  SPEAKER_02: And then he signed it, and it's all about the whiskey, and then Dan McKee.
• 22:00
  SPEAKER_00: Yeah.
• 22:00
  SPEAKER_02: I brought this up to the Kentucky Bourbon Festival.
• 22:04
  SPEAKER_02: And we actually opened it up.
• 22:06
  SPEAKER_02: And when we did, the cork broke.
• 22:12
  SPEAKER_02: So I was able to take some actually I didn't have any toothpicks or anything.
• 22:17
  SPEAKER_02: But we actually, because it was one solid piece, we pushed the cork gun in there, and then we pulled all poured a sample of each into the cup.
• 22:28
  SPEAKER_02: And said that at that moment after we got through tasting it, that that was some of the most special whiskey that's ever been shared with him.
• 22:39
  SPEAKER_02: And Andrea said that and that was one of the most memorable moments, you know, during all the years that he's been in there in the industry.
• 22:49
  SPEAKER_02: Andrea said when she tasted it, she could not believe how good and well preserved all the flavors were of it.
• 22:58
  SPEAKER_02: And that it was nothing like they produced they were producing now.
• 23:04
  SPEAKER_02: And she was really glad, like I say, that we were able to share samples with her and all that.
• 23:10
  SPEAKER_02: But yeah, it was some of the best that she had tried to.
• 23:13
  SPEAKER_00: Well, I wish that uh going forward that we are able to share some with Joe Maglioko, the current owner and the man responsible for resurrecting the actual distillery for today.
• 23:30
  SPEAKER_00: And it's it's crazy that that brand, which struggled, you know, in the 70s and the 80s, you know, they had their their when you go to the to the uh bar.
• 23:44
  SPEAKER_00: The King Tut decanters are there.
• 23:47
  SPEAKER_00: And I I got to uh through Matt my gosh why mayor that when he when he was part of the podcast for I got to taste some of the Micters from that King Tut decanter, which was really cool.
• 24:02
  SPEAKER_00: You know, you know, and now you're you're sipping out of that, and it's almost like moonshine.
• 24:10
  SPEAKER_00: You got it in a seal.
• 24:12
  SPEAKER_02: This is nothing like moonshine.
• 24:15
  SPEAKER_02: Those flavors are still so preserved.
• 24:18
  SPEAKER_02: So what was the what was the year of that?
• 24:21
  SPEAKER_02: What was the year?
• 24:22
  SPEAKER_02: What was the year of that bottom?
• 24:24
  SPEAKER_02: This is a 19 1976 pot jug.
• 24:28
  SPEAKER_00: Yeah.
• 24:28
  SPEAKER_02: So quarter quarter pint.
• 24:31
  SPEAKER_00: So it's what they were doing, you know, and it's just the the with it.
• 24:39
  SPEAKER_00: This brand, we we know a lot of people, but you know, Dan and Andrea are so fantastic.
• 24:47
  SPEAKER_00: And to any, you know, we uh we look forward to when we spend time with them.
• 24:52
  SPEAKER_00: And I went on the way down to Florida, I got to spend time with some of them.
• 24:58
  SPEAKER_00: Like I got to spend time with uh Mark Carter and Christy Atkinson.
• 25:04
  SPEAKER_00: I got to spend time with Walter and Lisa, and then also with Dan the next day.
• 25:12
  SPEAKER_00: Dan Dan McKee.
• 25:14
  SPEAKER_00: We we met him there for just that we just met at Mictors for a couple couple drinks, and then we're gonna go to lunch and just have lunch, and then out of nowhere, he sends us, he's like, I got something for you guys.
• 25:28
  SPEAKER_00: And I'm like, I'm like, Dan, we this is just you don't, and he's like, No, I want to do this.
• 25:33
  SPEAKER_00: So he did another, we me and Roxy got to bottle another bottle your own and bring that back.
• 25:41
  SPEAKER_00: So I was super pumped for that.
• 25:46
  SPEAKER_00: So the only thing that was that that was missing was you, Super Nash.
• 25:51
  SPEAKER_00: And I will tell you that 100% on our way home, we did the same thing.
• 26:00
  SPEAKER_00: We stopped off in Anderson, South Carolina, and got to hang out with you for the evening.
• 26:06
  SPEAKER_00: And I I thank you and Sherry.
• 26:08
  SPEAKER_02: I think what a great evening it was.
• 26:10
  SPEAKER_00: It was, wasn't it?
• 26:11
  SPEAKER_00: Not it was like perfect.
• 26:13
  SPEAKER_00: It sure was.
• 26:15
  SPEAKER_00: We went to a great restaurant in town.
• 26:18
  SPEAKER_00: The the hotel we stayed at was downtown.
• 26:20
  SPEAKER_00: Anderson, that little part of Anderson, South Carolina, is beautiful.
• 26:25
  SPEAKER_00: Came out to uh Sullivan's Metropolitan Group.
• 26:31
  SPEAKER_02: Fantastic food.
• 26:32
  SPEAKER_02: I mean delicious.
• 26:33
  SPEAKER_02: Yeah, the chef, they got a great chef there.
• 26:36
  SPEAKER_02: And it was ever in Anderson, you gotta check it out.
• 26:39
  SPEAKER_00: Yes, for sure, for sure.
• 26:41
  SPEAKER_00: And then so, and got to hang out with you.
• 26:44
  SPEAKER_00: So though that was I spent time with my mom and dad in Florida, and then with you and Sherry, and then the you know, who I just mentioned, and every single place I was with and among friends, and this never would have happened, none of this.
• 26:59
  SPEAKER_02: And we after after the restaurant, then we got to come back here, yeah, sit around the barrel table here and and just talk and enjoy.
• 27:09
  SPEAKER_02: And you got to enjoy a bunch of great different pours, didn't you?
• 27:13
  SPEAKER_00: Yeah, they were wonderful, wonderful different pours.
• 27:16
  SPEAKER_00: And but I will tell you that this this Mickters collection and Mickters and everything, and how we started in Micters before we even knew Dan and Andrea, you know, and then that first podcast with Dan McKee at the Kentucky Bourbon Festival, and he came in, it was hot, we had the fans blowing.
• 27:38
  SPEAKER_00: He's kind of comes over, didn't really know what to expect, doesn't like to podcast all the time, you know, and all of a sudden he's like, you guys just kind of like hang out and have a you know, just hang out like friends, and uh, we're like, yeah.
• 27:53
  SPEAKER_00: And he's like, and you ask me questions that are pertinent to just the history of bourbon and everything, but not anything like trying to find something out.
• 28:04
  SPEAKER_00: And I'm like, we're not trying to find anything out, so you know, I really enjoyed that podcast.
• 28:10
  SPEAKER_00: He enjoyed it, and you know, we missed him this year at the Kentucky Bourbon Festival, but he was did not he was upset about it.
• 28:19
  SPEAKER_02: We got to talk to him for a second because uh he's made it a yearly thing for like the last three years.
• 28:24
  SPEAKER_00: Yep.
• 28:26
  SPEAKER_02: So there's you know, it's funny because it's already it just seemed like he was just that much more comfortable during the podcast and hanging just hanging out, just like you said, just hanging out like friends.
• 28:39
  SPEAKER_00: And when we went to lunch this time, we got to really know him, kind of how we got in, everything that he was asking me and Roxy about what we you know, it was just exactly what friends do, and we consider Dan super friend.
• 28:53
  SPEAKER_00: And I mean we consider him, but he does have a direct correlation with making some of the, in my opinion, the best whiskey around.
• 29:05
  SPEAKER_00: Right?
• 29:09
  SPEAKER_00: You agree with that?
• 29:12
  SPEAKER_02: I do agree with that.
• 29:13
  SPEAKER_02: Alright, so I was just looking, I was just looking at this tax stamp on this hot jug from the state of Maryland.
• 29:25
  SPEAKER_00: It doesn't have the amount.
• 29:28
  SPEAKER_00: So this is now we're at this point.
• 29:31
  SPEAKER_00: Joe Maglioko, he buys, he leads a group to buy the brand and slowly rebuild it, and they made the decision to rebuild it in Kentucky, not Pennsylvania.
• 29:47
  SPEAKER_00: And the reason why they did it is because they felt that where the where that Pennsylvania, the one place bourbon still was coming back from in 9 in the 90s was Kentucky.
• 30:05
  SPEAKER_00: Kentucky was able to maintain still making most of the bourbon, so he moved it back to Shively.
• 30:11
  SPEAKER_00: And they but as they said, Mickters didn't just come back, it came back from the dead.
• 30:18
  SPEAKER_00: Now, one of the cool things about the interim is what they call the lost.
• 30:26
  SPEAKER_00: I got it right here.
• 30:29
  SPEAKER_00: If I most don't know about where is that?
• 30:33
  SPEAKER_00: There is one more here called the Lost Barrel.
• 30:39
  SPEAKER_00: Oh there it is.
• 30:41
  SPEAKER_00: The so the last barrels of Micters, when it went bankrupt in 1990, the historic Pennsylvania distillery was in serious financial trouble.
• 30:52
  SPEAKER_00: The American whiskey industry had been struggling for decades.
• 30:55
  SPEAKER_00: Consumers had shifted towards vodka, light spirits, imported liquors.
• 31:00
  SPEAKER_00: Sales of traditional American whiskey dropped dramatically.
• 31:02
  SPEAKER_00: The distillery finally filed for bankruptcy in 89.
• 31:06
  SPEAKER_00: Now, in 1990, the Schaeferston distillery stopped operating completely.
• 31:11
  SPEAKER_00: When the company collapsed, hundreds of barrels of aging whiskey were still in the warehouses.
• 31:17
  SPEAKER_00: These barrels were considered assets in the bankruptcy.
• 31:23
  SPEAKER_00: So the courts ordered them sold to pay off creditors.
• 31:27
  SPEAKER_00: The auction of the whiskey, the remaining barrels were purchased by a group of investors who recognized something important.
• 31:34
  SPEAKER_00: The whiskey was exceptionally old and rare.
• 31:37
  SPEAKER_00: Some barrels had been aging for 20 years or more.
• 31:40
  SPEAKER_00: The whiskey eventually made its way into the hands of independent bottlers and collectors.
• 31:45
  SPEAKER_00: For years afterwards, bottles labeled original micters would occasionally appear on the secondary market.
• 31:55
  SPEAKER_00: After the bankruptcy, the buildings were abandoned, the equipment sat unused, the property slowly deteriorated.
• 32:04
  SPEAKER_00: The historic distillery eventually became a decaying relic of early American whiskey history for a time that looked like the brand might disappear forever.
• 32:15
  SPEAKER_00: Even though the distillery was gone, Mickter's name still had enormous historical value.
• 32:20
  SPEAKER_00: And in the mid-1990s, Joe Maglioko led a group and acquired the Mixter's trademark.
• 32:26
  SPEAKER_00: Instead of rebuilding in Pennsylvania, they made a major decision.
• 32:29
  SPEAKER_00: They would rebuild the Kentucky, rebuild Micters in Kentucky, the center of the bourbon world.
• 32:36
  SPEAKER_00: Maglioko partnered with legendary master distiller Dick Newman, who had decades of experience at Brown Foreman.
• 32:45
  SPEAKER_00: Their philosophy was simple: make small batches of extremely high-quality whiskey.
• 32:50
  SPEAKER_00: They launched the modern Micters brand in the late 1990s with the U.S.
• 32:55
  SPEAKER_00: number number one line.
• 32:57
  SPEAKER_00: So when you think about that, right, Super Nash?
• 33:02
  SPEAKER_00: The the barrels and so have you ever seen the original Micter's barrels?
• 33:08
  SPEAKER_02: Original Micters?
• 33:10
  SPEAKER_02: No.
• 33:11
  SPEAKER_00: I've never seen one.
• 33:13
  SPEAKER_00: You should search for that.
• 33:14
  SPEAKER_00: I wonder what that was like, right?
• 33:16
  SPEAKER_00: Those are the last barrels.
• 33:18
  SPEAKER_00: Yeah, absolutely.
• 33:19
  SPEAKER_02: And then so I can only imagine what it tasted tastes like, too.
• 33:25
  SPEAKER_00: Oh yeah.
• 33:26
  SPEAKER_00: I mean, crazy.
• 33:27
  SPEAKER_02: So the fur so after US one on all the tops of their bottles, they have the US one on it.
• 33:36
  SPEAKER_00: Yes, they do.
• 33:41
  SPEAKER_00: All right, so there we go.
• 33:44
  SPEAKER_00: I mean, now it's one, you know, the brand, they've they've worked it up with that philosophy.
• 33:51
  SPEAKER_00: After Dick Newman left, I believe that's when the I believe actually, so we know that that Dan was where he was before.
• 34:09
  SPEAKER_00: I believe he was at Jim Beam, if I'm not mistaken, and then got the job, Mickter's, and worked under Dick for a while.
• 34:20
  SPEAKER_00: And then eventually, when Dick retired, he became the master distiller, correct?
• 34:26
  SPEAKER_00: Correct.
• 34:27
  SPEAKER_00: I mean, so I mean, come on.
• 34:30
  SPEAKER_00: It's like when has a podcast ever been where I'm rattling off stuff and you're agreeing with me?
• 34:38
  SPEAKER_00: Usually at this point is where you pull out your paper and you override me.
• 34:44
  SPEAKER_02: If I'm not mistaken, and Andrea, Andrea, and and Dan talked to with us on the podcast about this.
• 34:53
  SPEAKER_02: I believe Andrea has been there like two years longer than what Dan has been.
• 35:00
  SPEAKER_00: Should I ask um should I ask Chat or Meta?
• 35:05
  SPEAKER_00: I let's see if I could get Meta to Hey Meta, are you there?
• 35:12
  unknown: I'm here.
• 35:13
  SPEAKER_00: I have a question.
• 35:15
  SPEAKER_00: Dan McKee is the master distiller of Mickters, and hey Meta, I have a question.
• 35:21
  SPEAKER_00: Dan McKee and is the master distiller of Mickters, and Andrea Wilson is their master of maturation.
• 35:30
  SPEAKER_00: Who was there longer?
• 35:38
  SPEAKER_03: That's a great question.
• 35:39
  SPEAKER_03: Dan McKee joined Mickters in 2013 after working at Jim Beam for nine years.
• 35:45
  SPEAKER_02: Andrea Wilson started in 2014, and after they worked with Diageo.
• 35:50
  SPEAKER_02: So Dan's been there about a year longer.
• 35:53
  SPEAKER_00: Did you hear that?
• 35:56
  SPEAKER_00: Okay, so I could hear her barely.
• 35:58
  SPEAKER_00: Okay, so Dan started after nine years at Jim Beam, started in 2013 at Mickter's, and Andrea came from Diaggio, and she started in 2014.
• 36:11
  SPEAKER_00: According to Meta.
• 36:16
  SPEAKER_02: Sometimes I knew it was better than the other.
• 36:20
  SPEAKER_02: I was thinking of Andrea in there a little bit longer, but uh there you go.
• 36:24
  SPEAKER_00: There you go.
• 36:25
  SPEAKER_00: All right, so I'm gonna put these out of the way because we got that covered, right?
• 36:30
  SPEAKER_00: No, we don't.
• 36:31
  SPEAKER_00: All right, so the history 60s, 70s, 80s, 90s.
• 36:35
  SPEAKER_00: I okay, that's the old history.
• 36:37
  SPEAKER_00: I can actually turn that off.
• 36:39
  SPEAKER_00: All right.
• 36:40
  SPEAKER_00: We got that.
• 36:43
  SPEAKER_00: We got the facts, five, the five most awesome facts.
• 36:50
  SPEAKER_00: All right.
• 36:51
  SPEAKER_00: And then we got four moments that save.
• 36:55
  SPEAKER_00: All right, so let's at this point right now, we'll take it and let do you want to do the old Louisville barrel bottle breakdown?
• 37:04
  SPEAKER_00: What do you want to break down?
• 37:05
  SPEAKER_00: I mean, we have all this good stuff.
• 37:07
  SPEAKER_00: One thing, do you have this this sour mash from from the UK?
• 37:14
  SPEAKER_02: Yourself?
• 37:17
  unknown: No.
• 37:18
  SPEAKER_02: As a matter of fact, the bottle I just opened is 2019.
• 37:22
  SPEAKER_00: But it's but is it a sour mash?
• 37:26
  SPEAKER_02: It's the limited edition toasted barrel sour mash whiskey.
• 37:30
  SPEAKER_02: Okay, so let's let's just compare.
• 37:32
  SPEAKER_02: Let's let's talk about.
• 37:34
  SPEAKER_02: What year is yours?
• 37:35
  SPEAKER_02: Look up here on on the net label.
• 37:38
  SPEAKER_02: It'll say batch number.
• 37:40
  SPEAKER_02: And it starts off with two numbers like mine's 198189 or something like that.
• 37:47
  SPEAKER_02: What what's your first two numbers on the batch number?
• 37:52
  SPEAKER_00: L19.
• 37:56
  SPEAKER_00: Yours is a 2019 too.
• 37:59
  SPEAKER_00: H1261.
• 38:05
  SPEAKER_00: Or 147261.
• 38:10
  SPEAKER_00: What's yours?
• 38:11
  SPEAKER_00: What's after your nine?
• 38:13
  SPEAKER_00: 19.
• 38:15
  SPEAKER_02: 1249.
• 38:17
  SPEAKER_00: Okay.
• 38:18
  SPEAKER_00: Alright.
• 38:18
  SPEAKER_00: I'm gonna pour some in a glass.
• 38:21
  SPEAKER_00: Because this one's been gonna break down because we won't break this down.
• 38:25
  SPEAKER_00: That's a good thing, because that's what I wrote on the pad.
• 38:28
  SPEAKER_00: What?
• 38:31
  SPEAKER_02: Just toasted barrel sour mash whiskey.
• 38:34
  SPEAKER_00: Oh right.
• 38:34
  SPEAKER_00: We're gonna barrel.
• 38:36
  SPEAKER_00: Okay.
• 38:36
  SPEAKER_00: So it's time for the old Louisville whiskey company.
• 38:40
  SPEAKER_00: Barrel, barrel bottle breakdown.
• 38:43
  SPEAKER_00: Yeah, at old Louisville, you gotta go see Amin.
• 38:46
  SPEAKER_00: I think he's in his new place in Shively because I saw soup CT sitting on the couch.
• 38:52
  SPEAKER_00: But go to the website, contact Amin, and he will give you one of the best bourbon experiences around.
• 39:01
  SPEAKER_00: You can't go wrong.
• 39:02
  SPEAKER_00: Everything's at least seven years or older at the old Louisville Whiskey Company in Shively and Louisville, Kentucky.
• 39:12
  SPEAKER_00: Alright.
• 39:14
  SPEAKER_00: So let's put that baby back.
• 39:17
  SPEAKER_00: We get this.
• 39:18
  SPEAKER_00: This is gonna be exciting because you gave this to me in like 2020.
• 39:24
  SPEAKER_00: This was like the first real gift you've given me.
• 39:28
  SPEAKER_00: I was shocked that you gave me this.
• 39:31
  SPEAKER_02: I had acquired like nine bottles that year.
• 39:37
  SPEAKER_02: In 2019.
• 39:39
  SPEAKER_02: I went to two two different liquor stores here in Anderson.
• 39:43
  SPEAKER_02: And both of them they didn't know what they had.
• 39:47
  SPEAKER_02: Really?
• 39:48
  SPEAKER_02: And I bought all three bottles, and it came in a three-pack box.
• 39:52
  SPEAKER_02: And I bought them all for$50 each.
• 39:57
  SPEAKER_02: Man, that's a like the next year or so they jumped up to a hundred, and now I think they're somewhere around$200 on secondary.
• 40:06
  SPEAKER_02: Well, these are all of those.
• 40:08
  SPEAKER_02: And I've only got like three bottles left in the bunker.
• 40:14
  SPEAKER_02: I was just looking at that today when I pulled out this.
• 40:17
  SPEAKER_02: Well, you did the bottle your own.
• 40:20
  SPEAKER_02: And I I was counting how many sour mash whiskies I had, how many toasted toasted barrel fries, and how many bourbons.
• 40:27
  SPEAKER_02: I've got like I've got like four, I think four or five bottles of the toasted barrel bourbon.
• 40:35
  SPEAKER_02: I like the toasted barrel bourbon.
• 40:37
  SPEAKER_00: I don't have any because that that I would that's almost impossible to get around here.
• 40:44
  SPEAKER_00: We never see the toasted barrel anything from there.
• 40:48
  SPEAKER_00: Did you know what that said?
• 40:50
  SPEAKER_00: Okay, there's a couple things about Micters that I've come to know.
• 40:54
  SPEAKER_00: For one, when you buy their barrel strength, you are talking about 110, 111 proof.
• 41:04
  SPEAKER_00: So, what does that tell you?
• 41:05
  SPEAKER_00: As an expert of bourbon or whatever the hell we are as bourbon stewards, it tells me the same thing it tells me about what Alan Bishop does is that the entry proof is low.
• 41:21
  SPEAKER_00: So that's one thing that I was able to get.
• 41:24
  SPEAKER_00: One of the facts that Mickters uses one of the lowest barrel entry proofs in bourbon.
• 41:31
  SPEAKER_00: Most distilleries put whiskey into barrels at 125 or around proof because 125 is the highest, which is the maximum for bourbon.
• 41:41
  SPEAKER_00: But Mickter's typically enters barrels at 103 proof.
• 41:46
  SPEAKER_00: That means there's more barrel influence, richer flavor extraction, more expensive production because of the fact that they add the water before it goes, it's a 103 proof.
• 42:01
  SPEAKER_00: I don't know what it comes off the still at, but it is going in at 103.
• 42:06
  SPEAKER_00: So when it goes up to 110, you're not going to get your barrel strengths of Micters around you know that 120 or 130.
• 42:13
  SPEAKER_00: You're going to get it at the 110 or 111 mark.
• 42:18
  SPEAKER_00: I don't know.
• 42:19
  SPEAKER_00: I do think what is the one.
• 42:22
  SPEAKER_00: I believe the one that we the barrel that we actually did here.
• 42:27
  SPEAKER_00: Let me see.
• 42:29
  SPEAKER_02: 109.2, because that's just what I was looking at.
• 42:32
  SPEAKER_00: Yeah.
• 42:32
  SPEAKER_00: 109.2.
• 42:36
  SPEAKER_00: It's the same.
• 42:37
  SPEAKER_00: I don't, I think it was 112.
• 42:39
  SPEAKER_00: I the one that me and Roxy did, it was a little higher, but not much.
• 42:44
  SPEAKER_00: And that's one thing that they do.
• 42:47
  SPEAKER_00: So because it takes more whiskey to fill the same barrel, right?
• 42:55
  SPEAKER_00: Yeah.
• 42:57
  SPEAKER_02: So breaking that one down, too.
• 43:01
  SPEAKER_00: Mixtures literally sacrifices profit to improve flavors.
• 43:08
  SPEAKER_02: Perfectly right.
• 43:09
  SPEAKER_02: And that's the one that Dan and Andrew both stress to us all the time when they're when they talk with us is that uh yeah, they sacrifice profits to bring you a better whiskey.
• 43:23
  SPEAKER_00: So so just for everybody to know, and you meet Andrea, we we the first time we met Andrea, we we were at McDurst, and she was in a in scrubs, like in a white jacket.
• 43:40
  SPEAKER_00: Remember that after we did the podcast, we went back by Andrea, and then Joe was back there too.
• 43:46
  SPEAKER_02: Internet and scrubs.
• 43:47
  SPEAKER_00: Yep.
• 43:48
  SPEAKER_00: So that was really like a like a doctor, like a scientist.
• 43:53
  SPEAKER_00: The white, yeah, like a scientist, or yeah, they were doing the they were doing right.
• 43:59
  SPEAKER_00: So Dan and is the master distiller.
• 44:04
  SPEAKER_00: Andrea is the m master of maturation.
• 44:06
  SPEAKER_00: They are the most one of the most respected whiskey-making teams in the world.
• 44:12
  SPEAKER_00: Andrea is also one of the most influential influential women's in American whiskey.
• 44:18
  SPEAKER_00: So now when you're talking about Chat Cheap T, she they really have a really good outlook based off of Chat G Pt.
• 44:27
  SPEAKER_00: And what off the, you know, they're they're well known.
• 44:30
  SPEAKER_00: And Andrea, when it comes to maturation, she's she's like on it, she's scientific.
• 44:37
  SPEAKER_00: I mean, they really pull and know their stuff.
• 44:41
  SPEAKER_00: So all right.
• 44:44
  SPEAKER_00: So are you ready to do this one?
• 44:46
  SPEAKER_00: So what do you get on the nose?
• 44:59
  SPEAKER_00: I get that, I get like a and cherry.
• 45:04
  SPEAKER_00: Cherry is really there.
• 45:06
  SPEAKER_00: It's a cherry bomb.
• 45:13
  SPEAKER_00: Oh, that smells so good.
• 45:20
  SPEAKER_02: Maple Maple Surf.
• 45:44
  SPEAKER_00: Talking about with that maple waffle, you know, that toast maple kind of thing.
• 45:52
  SPEAKER_00: That's at the top, but the cherry is just so yeah, it's like that one cherry candy that you that you eat.
• 46:05
  SPEAKER_00: That really dark red cherry marshmallow going on toasted marshmallow.
• 46:14
  SPEAKER_00: So on this one, what's your proof on this on this on yours?
• 46:23
  SPEAKER_00: 86 proof.
• 46:25
  SPEAKER_00: I think mine's 86 too.
• 46:27
  SPEAKER_00: I want to say it is.
• 46:31
  SPEAKER_00: I looked earlier today.
• 46:33
  SPEAKER_00: I think this, yep, 86 proof.
• 46:35
  SPEAKER_00: So we're pretty much drinking the same thing almost.
• 46:40
  SPEAKER_00: This is a this is bad.
• 46:41
  SPEAKER_00: This this was a batch, it's not a single barrel for a long time.
• 46:46
  SPEAKER_00: You know, I thought they didn't do single barrels, but they do single barrels.
• 46:49
  SPEAKER_00: The Micros 10 year is a single barrel, and then we're we've pulled single barrels out, right?
• 46:58
  SPEAKER_02: Well, they single barrel barrel strength.
• 47:01
  SPEAKER_00: The 10 is single barrel.
• 47:04
  SPEAKER_00: All the 10 years, yeah.
• 47:07
  SPEAKER_02: So they're so the bottle that we bought, the bottle that we barreled was uh single barrel, but they have have that in the in the bourbon, the single single barrel barrel strength.
• 47:22
  SPEAKER_02: I don't think I've got a bottle open sitting up there somewhere.
• 47:30
  SPEAKER_00: A single barrel?
• 47:32
  SPEAKER_00: Oh, let's see.
• 47:34
  SPEAKER_00: Barrel barrel strength.
• 47:38
  SPEAKER_00: I have a limited release barrel strength.
• 47:42
  SPEAKER_00: That's it.
• 47:44
  SPEAKER_00: It does not say single barrel.
• 47:48
  SPEAKER_00: If it's a single barrel, because it came from that single barrel.
• 47:54
  SPEAKER_00: But this here's a toasted barrel finish barrel strain.
• 48:13
  SPEAKER_02: Toasted barrel rhyme?
• 48:14
  SPEAKER_00: So I believe it's a finish barrel number.
• 48:20
  SPEAKER_00: Let me see.
• 48:26
  SPEAKER_00: Yes, so what those what those aren't that's a batch, and then they they batch those and put them right into a finish barrel for the toasted barrels.
• 48:39
  SPEAKER_02: They do have a single barrel bourbon, though.
• 48:42
  SPEAKER_02: It's single barrel barrel strength.
• 48:50
  SPEAKER_00: This is a limited release barrel strength.
• 48:55
  SPEAKER_00: Yeah.
• 48:59
  SPEAKER_00: And then the tenure says single barrel right on it, and so does like the mixters, and then you see the small batch there, too.
• 49:12
  SPEAKER_00: Okay, anyways, and they make very, very small batches.
• 49:16
  SPEAKER_00: That's one thing that they're proud of.
• 49:19
  SPEAKER_02: Right?
• 49:20
  SPEAKER_02: Their small, their small batch was what like 20 barrels?
• 49:26
  SPEAKER_02: Should I ask?
• 49:29
  SPEAKER_02: Ask Meta.
• 49:30
  SPEAKER_00: Hey Meta.
• 49:31
  SPEAKER_00: When Micters releases a small batch, how many barrels do they generally use in their small batch bourbons?
• 49:42
  SPEAKER_00: Risky.
• 49:52
  SPEAKER_03: This limited batch size allows for a more nuanced and mellow flavor profile, reflecting the spirit of the bourbon.
• 50:00
  SPEAKER_00: They they typically use 20 barrels in their batches.
• 50:06
  SPEAKER_00: That's what I said it.
• 50:07
  SPEAKER_00: That's what I thought.
• 50:08
  SPEAKER_00: Yep.
• 50:08
  SPEAKER_00: That's pretty good.
• 50:11
  SPEAKER_02: I remember that correctly from what uh Dan told us.
• 50:15
  SPEAKER_00: So it's an 86 proof in the on the side.
• 50:20
  SPEAKER_00: It's doing this, it did this.
• 50:23
  SPEAKER_00: I mean, it actually has decent lengths for an 86 proof.
• 50:27
  SPEAKER_00: It sticks, right?
• 50:34
  SPEAKER_02: Very sugary.
• 50:35
  SPEAKER_02: Look at that.
• 50:35
  SPEAKER_02: How long it take it's taken to develop.
• 50:40
  SPEAKER_00: All right, I need to finish it off.
• 50:43
  SPEAKER_00: This is a bottle kill, folks.
• 50:46
  SPEAKER_00: Thank you, Super Nash.
• 50:48
  SPEAKER_00: That I've had this bottle since 2020.
• 50:51
  SPEAKER_00: It's six years, and it's like the last pour really hung in there.
• 50:59
  SPEAKER_00: So, yeah, that's it's like that's a special bottle to me.
• 51:06
  SPEAKER_00: Um, it's good that I I did this with you.
• 51:11
  SPEAKER_00: Yeah, I'm ready.
• 51:15
  SPEAKER_00: So, our barrel, our barrel, our old Louisville barrel bottle breakdown scale is based off of four categories: the nose aroma, the body, the taste, and the finish.
• 51:28
  SPEAKER_00: The the nose and the body, you can give up to four barrel knocks on the barrel, and the taste and the finish, you can give up to five.
• 51:40
  SPEAKER_00: But if one of the categories is exceptional, you could give it a butt up, right?
• 51:50
  SPEAKER_00: But uh, yeah.
• 51:54
  SPEAKER_00: I've had I've had a half a pour, it's like, ladies and gentlemen, and it's working.
• 52:01
  SPEAKER_00: All right, so Super Nash, you should go first on this one.
• 52:07
  SPEAKER_02: Looks like it has an exceptional nose on it.
• 52:10
  SPEAKER_02: Very sweet.
• 52:12
  SPEAKER_02: There's a lot going on.
• 52:17
  SPEAKER_00: I picked up a little black licorice now.
• 52:21
  SPEAKER_02: Oh I love the aromas, the cherry, the maple, the toasted marshmallow.
• 52:28
  SPEAKER_02: What are you gonna give it?
• 52:31
  SPEAKER_02: Give it a three.
• 52:35
  SPEAKER_02: The best smell, but I'm gonna give it a three.
• 52:38
  SPEAKER_02: It's it's pretty good.
• 52:40
  SPEAKER_00: You gave it a three.
• 52:42
  SPEAKER_00: I, based off the nose, I really enjoy this nose.
• 52:51
  SPEAKER_00: There's a smoky toastedness that came off the bottom of the bot.
• 52:59
  SPEAKER_02: I'm getting like that toasted marshmallow.
• 53:02
  SPEAKER_00: I think I gotta get I I I I I I contemplated a butt up up, so I'm gonna do a four.
• 53:18
  SPEAKER_00: What?
• 53:20
  SPEAKER_02: I got you.
• 53:21
  SPEAKER_02: I got you written down as a four.
• 53:24
  SPEAKER_00: Alright, body.
• 53:26
  SPEAKER_00: Nice legs, but not the thickest legs, so it's it's it's a medium type thing.
• 53:32
  SPEAKER_00: And then at 86 proof, it's not gonna have quite the body of you know everything.
• 53:44
  SPEAKER_00: It really does not, it it hits the roof of your mouth, mid-pallate on your tongue, really stays on the roof of your mouth, and a little bit under under, but I will say it's an it's a very average body.
• 54:00
  SPEAKER_00: So I'm gonna give it a two.
• 54:07
  SPEAKER_00: Oh, that's it has a nice mouthfeel.
• 54:09
  SPEAKER_00: I'll give you that.
• 54:15
  SPEAKER_02: I have to agree with you.
• 54:17
  SPEAKER_02: That bot that body is, yeah, it's really light.
• 54:23
  SPEAKER_02: Yeah.
• 54:23
  SPEAKER_02: So you can quite coat the coat the full mouth.
• 54:29
  SPEAKER_00: So you're gonna give it a two also.
• 54:35
  SPEAKER_02: I'll give it a two also.
• 54:49
  SPEAKER_00: Hey, someone said God told them to tell them that tell him to tell him that God God loves me and you.
• 54:58
  SPEAKER_00: That's that's awesome.
• 55:00
  SPEAKER_00: That's much better than some of the other comments on YouTube.
• 55:06
  SPEAKER_00: All right, so you go next on the taste, my friend.
• 55:10
  SPEAKER_00: What is the tasting notes for you on this?
• 55:43
  SPEAKER_02: Like honey.
• 55:47
  SPEAKER_02: Maple maple or honey.
• 55:50
  SPEAKER_02: Sweetness is there.
• 56:09
  SPEAKER_00: There's a little bit of pepper.
• 56:12
  SPEAKER_00: I mean, you're talking.
• 56:17
  SPEAKER_00: Very unique.
• 56:19
  SPEAKER_00: Go ahead.
• 56:20
  SPEAKER_02: A little bit of quite a little bit of cloak.
• 56:24
  SPEAKER_00: I'll give you that.
• 56:36
  SPEAKER_00: A four out of five.
• 56:42
  SPEAKER_00: All right.
• 56:46
  SPEAKER_00: I am going to let's see.
• 57:04
  SPEAKER_00: This reminds me of a really, really complex old tub.
• 57:10
  SPEAKER_00: Like you could this is something that if you were this is a perfect bottle to do to do while you're doing something.
• 57:21
  SPEAKER_00: Like if you were doing hanging out with a couple of guys, and you got everybody came over to sh, you know, you were gonna, I don't know, hang out by the fireplace, but maybe play cornhole or have boche ball.
• 57:39
  SPEAKER_00: If you were doing something else, you know, besides this is a great, this would be a great bourbon to drink right out on the deck while you're doing something, you know.
• 57:47
  SPEAKER_00: Grilling.
• 57:48
  SPEAKER_00: Correct you.
• 57:49
  SPEAKER_00: It's not a bourbon, it's a whiskey.
• 57:51
  SPEAKER_00: Okay.
• 57:51
  SPEAKER_00: Sour mash whiskey.
• 57:52
  SPEAKER_00: Sour mash whiskey.
• 57:54
  SPEAKER_00: It's a good sour, it would be a good drinker with complexity, right?
• 58:01
  SPEAKER_00: There's there's something to think about, but it still goes down super.
• 58:10
  SPEAKER_00: So I think it's the strong point.
• 58:11
  SPEAKER_00: So I mentioned mention bocce ball.
• 58:15
  SPEAKER_02: It's been a long time since I played that.
• 58:17
  SPEAKER_02: I used to play it every every every summer.
• 58:20
  SPEAKER_02: We we'd have a bocce ball set down there at the at the condos, and every year I'd I'd I'd wear the kids out.
• 58:30
  SPEAKER_00: I wouldn't I wouldn't play darts with this.
• 58:34
  SPEAKER_00: But how about this?
• 58:36
  SPEAKER_00: As far as the Olympic sport, you would you this would be great to to be sipping while you're watching curling.
• 58:44
  SPEAKER_00: I mean, talk about Olympic sport that happened.
• 58:47
  SPEAKER_00: If you watch the Olympics every single night, that it took two weeks, it took the full Olympics to get the gold medal winners and everything.
• 58:57
  SPEAKER_02: It was on three or four nights of curling because I watched the curling.
• 59:01
  SPEAKER_00: There was more than three or four nights.
• 59:02
  SPEAKER_00: There was all the nights I watched the curling all the nights.
• 59:08
  SPEAKER_02: It's I didn't watch it every night.
• 59:10
  SPEAKER_00: It but it was there, and it was I I watched a lot of the curling.
• 59:15
  SPEAKER_00: I watched the men's and the women's, got to know both American teams.
• 59:19
  SPEAKER_00: They did they, you know, it's such a chess match, you know, and it's freaking when you're watching, you need to drink some bourbon to relax because it's stressful.
• 59:30
  SPEAKER_02: Telling you, I don't tell you what, some of those shots that they make have a make the thing curl and curve and and stop just at the right place, and you know, yeah, like you said, it's like a chess match.
• 59:43
  SPEAKER_02: Chess match on ice.
• 59:45
  SPEAKER_00: Yep.
• 59:45
  SPEAKER_00: It it was it was very interesting.
• 59:47
  SPEAKER_00: Oh, did you did you catch the cheaters?
• 59:51
  SPEAKER_02: No, the first night of the cheat, the cheaters, the the Canadian team.
• 59:56
  SPEAKER_02: They were they were cheating, and they got caught double touching the curl.
• 1:00:02
  SPEAKER_02: Oh really?
• 1:00:05
  SPEAKER_02: What do you call it?
• 1:00:08
  SPEAKER_02: What do you call the the stone?
• 1:00:12
  SPEAKER_02: Curling stones?
• 1:00:13
  SPEAKER_00: Whatever.
• 1:00:14
  SPEAKER_00: Yeah, I yeah.
• 1:00:16
  SPEAKER_00: Puck?
• 1:00:16
  SPEAKER_02: They got they got they got caught cheating, double touching it.
• 1:00:20
  SPEAKER_02: Did they get not supposed to touch it?
• 1:00:22
  SPEAKER_02: Did they get disqualified?
• 1:00:25
  SPEAKER_02: Yeah.
• 1:00:26
  SPEAKER_00: After they won the gold, they got their gold taken away.
• 1:00:32
  SPEAKER_02: They didn't win the gold and curlin.
• 1:00:35
  SPEAKER_02: Just kidding.
• 1:00:37
  SPEAKER_02: Okay, but right.
• 1:00:39
  SPEAKER_02: On to the taste.
• 1:00:40
  SPEAKER_02: But what are you gonna rate rate this thing?
• 1:00:42
  SPEAKER_00: I'm gonna give the taste the four.
• 1:00:45
  SPEAKER_00: Four, two.
• 1:00:46
  SPEAKER_00: I think it's the strongest part.
• 1:00:50
  SPEAKER_00: But you know, when you but this this bottle, when you you know, you were talking it for this is a steal at the price that you paid back then.
• 1:01:01
  SPEAKER_02: Yeah, absolutely.
• 1:01:02
  SPEAKER_02: 50 bucks.
• 1:01:04
  SPEAKER_00: Yeah.
• 1:01:04
  SPEAKER_02: Yeah.
• 1:01:09
  SPEAKER_02: What do you think on the finish?
• 1:01:11
  SPEAKER_02: You're up, my man.
• 1:01:13
  SPEAKER_00: I like the finish.
• 1:01:14
  SPEAKER_02: Yeah, I think you did I think you just killed it off to that's it.
• 1:01:18
  SPEAKER_00: That is a bottle kill.
• 1:01:20
  SPEAKER_02: Like that finish.
• 1:01:22
  SPEAKER_00: The finish is medium to long, so for 86.
• 1:01:30
  SPEAKER_00: There's a little bit of pepper, a little bit of oak.
• 1:01:34
  SPEAKER_00: It's a dry finish.
• 1:01:38
  SPEAKER_00: It pulls off a little tiny, little tiny bit of honey.
• 1:01:44
  SPEAKER_00: So out of five, I'll give the finish a three.
• 1:01:57
  SPEAKER_02: Three finish.
• 1:01:58
  SPEAKER_02: So I I'm gonna agree with not say anymore.
• 1:02:03
  SPEAKER_02: Uh, like I said, uh it doesn't hit you very deep.
• 1:02:07
  SPEAKER_02: It quickly dissipates after it finishes mid-pala.
• 1:02:12
  SPEAKER_02: The flavors just aren't that long lasting.
• 1:02:15
  SPEAKER_02: But yeah, it's a three.
• 1:02:17
  SPEAKER_02: Look what's on the bottom.
• 1:02:21
  SPEAKER_02: I can't see the bottom.
• 1:02:22
  SPEAKER_02: I see a sticker.
• 1:02:23
  SPEAKER_00: Yeah, it was a red sticker from a blind.
• 1:02:28
  SPEAKER_00: A blind.
• 1:02:29
  SPEAKER_00: So this, so this this makters was color dots.
• 1:02:33
  SPEAKER_00: We used to, we still do when we do blinds, but yeah.
• 1:02:38
  SPEAKER_00: I gotta empty my garbage one of these days.
• 1:02:41
  SPEAKER_00: All right, so there's there's a oh, all right.
• 1:02:46
  SPEAKER_02: So you gave it a 13.
• 1:02:49
  SPEAKER_02: You gave it a 13, and I gave it a 12.
• 1:02:52
  SPEAKER_00: Well, oh yeah, because I gave it an extra one on the nose.
• 1:02:57
  SPEAKER_00: You didn't.
• 1:02:59
  SPEAKER_00: So we gave it a 12.5 out of 18.
• 1:03:04
  SPEAKER_00: Well, yep.
• 1:03:05
  SPEAKER_00: Which one you it's the toasted barrel aspect.
• 1:03:08
  SPEAKER_00: So no people don't.
• 1:03:09
  SPEAKER_00: Here is some little known facts about Micters.
• 1:03:15
  SPEAKER_00: Okay, we all know that they fill their barrels at a much lower proof.
• 1:03:22
  SPEAKER_00: We we talked about that, right?
• 1:03:25
  SPEAKER_00: But they heat their warehouses.
• 1:03:27
  SPEAKER_00: Many distilleries just let the seasons do the work, but myter's warehouses are temperature controlled.
• 1:03:33
  SPEAKER_00: In winter, they heat the warehouse and the whiskey continues.
• 1:03:37
  SPEAKER_00: Interest interacting with the barrel result faster maturation cycles, deeper flavor extraction.
• 1:03:46
  SPEAKER_00: And then it's part of what creates the mixter's profile.
• 1:03:53
  SPEAKER_00: And then this is number fact, they it's what you said.
• 1:03:58
  SPEAKER_00: Sometimes they dump entire batches.
• 1:04:02
  SPEAKER_00: This is almost unheard of in the whiskey industry.
• 1:04:04
  SPEAKER_00: If the barrels don't meet their standards, mixters will cancel a release entirely.
• 1:04:11
  SPEAKER_00: Some years there has been no tenure, as you stated, because the barrels didn't meet expectations.
• 1:04:19
  SPEAKER_00: The quality philosophy is driven by Dan and Andrea.
• 1:04:25
  SPEAKER_00: Did you know, Super Nash, that their toasted barrel started a trend?
• 1:04:30
  SPEAKER_00: The modern toasted barrel craze in bourbons can largely be traced to mixters.
• 1:04:36
  SPEAKER_00: Their toasted barrel finishing process became incredibly popular after releases instead of a charred barrel.
• 1:04:44
  SPEAKER_00: The barrel is toasted slowly, it caramelizes sugars in the woods, produces notes of marshmallow chocolate, and baking spices.
• 1:04:52
  SPEAKER_00: Today, dozens of distilleries are copying the idea.
• 1:04:57
  SPEAKER_00: And then Mickters uses a single barrel philosophy.
• 1:05:02
  SPEAKER_00: Even many small batch bourbons are blended from dozens of barrels.
• 1:05:08
  SPEAKER_00: Micters emphasized single barrel releases, single barrel blending groups, extremely selective barrel picking.
• 1:05:17
  SPEAKER_00: This gives the whiskey handcrafted feel compared to many large distilleries.
• 1:05:24
  SPEAKER_00: Now, the last one.
• 1:05:26
  SPEAKER_00: This is as uh ChatGPT says, a great mid-show question for Super Nash.
• 1:05:33
  SPEAKER_00: Super Nash, if you had to choose Micter's 10-year, toasted barrel, or bomb burgers, which one best represents the Micter's flavor profile?
• 1:05:52
  SPEAKER_00: Did you say 10 year?
• 1:05:53
  SPEAKER_00: I said Micter's 10-year, toasted barrel, or bombers.
• 1:05:58
  SPEAKER_00: Which one best represents the Micter's flavor profile?
• 1:06:05
  SPEAKER_00: Okay, say that again.
• 1:06:06
  SPEAKER_00: You were kind of you kind of tenure?
• 1:06:09
  SPEAKER_00: All right, let's pull out our tenure.
• 1:06:12
  SPEAKER_02: Yeah, Micter's tenure, Micter's tenure represents the flavor profile better than the other two.
• 1:06:22
  SPEAKER_02: That would be the one.
• 1:06:23
  SPEAKER_00: The Mickter's tenure bourbon.
• 1:06:25
  SPEAKER_00: This one we got at is yours signed by Dan on this on the one and Andrea.
• 1:06:33
  SPEAKER_00: Nope okay.
• 1:06:34
  SPEAKER_00: I got this from the festival two years ago.
• 1:06:38
  SPEAKER_00: This is my this is a 2020.
• 1:06:40
  SPEAKER_00: This is a 2025.
• 1:06:42
  SPEAKER_00: And this one is a you got the I did not get the 2025 this year.
• 1:06:48
  SPEAKER_00: We were talking to Dan.
• 1:06:49
  SPEAKER_00: He thought he would be able to, you know, but I ended up with the 2025 2026 single barrel from the distillery, so that's better than the 10-year.
• 1:07:03
  SPEAKER_00: Anyways, all right.
• 1:07:06
  SPEAKER_00: What what what was the age of our single barrel from what was the age on that?
• 1:07:12
  SPEAKER_02: 10-year 2025 was actually uh like whiskey of the year for a couple of people.
• 1:07:20
  SPEAKER_00: Our whiskey, it was not the 2025.
• 1:07:24
  SPEAKER_02: It was it was close.
• 1:07:25
  SPEAKER_00: Yeah, but that was not this year, not this year's 10 year, but the year before the 2024, maybe the twenty four.
• 1:07:37
  SPEAKER_00: I want to say the twenty twenty three tenure was the one because no, the twenty twenty four.
• 1:07:44
  SPEAKER_00: Was the one that was was almost armored in the year now to twenty twenty-five.
• 1:07:53
  SPEAKER_00: I'm trying to look to see what this one is.
• 1:08:14
  SPEAKER_00: There was no age on the single barrel.
• 1:08:24
  SPEAKER_00: Oh, you're right.
• 1:08:27
  SPEAKER_02: It says it says barrel number FM two three CO nine two or nine seven.
• 1:08:36
  SPEAKER_02: I can't make out the last number.
• 1:08:38
  SPEAKER_02: But the two three is two thousand twenty-three.
• 1:08:41
  SPEAKER_02: Where it says FN two three.
• 1:08:43
  SPEAKER_00: Yeah, but that's two thousand twenty-three, yes.
• 1:08:45
  SPEAKER_00: But it also how old was the barrel?
• 1:08:49
  SPEAKER_00: Because we bottled it straight from a barrel.
• 1:08:52
  SPEAKER_00: And it wasn't a toasted barrel, was it?
• 1:08:55
  SPEAKER_00: Nope.
• 1:08:56
  SPEAKER_00: Fort Nelson Reserve Barrel Strength.
• 1:09:02
  SPEAKER_00: Yeah, but but it has to be a single barrel because it came right from a single barrel.
• 1:09:13
  SPEAKER_00: Alright, so I'm gonna finish.
• 1:09:16
  SPEAKER_00: So there is also here is three.
• 1:09:24
  SPEAKER_00: So I've got myths about Mickters.
• 1:09:27
  SPEAKER_00: They say Mickters is one of the oldest distilleries still operating, you know.
• 1:09:33
  SPEAKER_00: But that is like you hear this claim all the time.
• 1:09:37
  SPEAKER_00: Reality, the original Pennsylvania distillery that became Mickter's shut down in 1990.
• 1:09:44
  SPEAKER_00: The current Mycters operation in Kentucky is a modern rebirth of the brand, not a continuous operation of the original facility.
• 1:09:52
  SPEAKER_00: What is true, the brand's historical roots trace back to 1753, making it one of the oldest whiskey brand lineages in America.
• 1:10:02
  SPEAKER_00: The original distillery died, but the brand was reborn.
• 1:10:06
  SPEAKER_00: Myth number two, all Mickter's whiskey is distilled at Micter's.
• 1:10:42
  SPEAKER_00: Actually, changed this belief.
• 1:10:45
  SPEAKER_00: Dan and Andrea often say age alone doesn't make great whiskey.
• 1:10:50
  SPEAKER_00: Sometimes barrels that age too long become overly woody.
• 1:10:54
  SPEAKER_00: That's why Mikter's focus is on flavor maturity, not just age statement.
• 1:11:00
  SPEAKER_00: It's also why they sometimes skip releases.
• 1:11:04
  SPEAKER_00: And well, you've already said what it would be.
• 1:11:11
  SPEAKER_00: So you think the tenure represents the brand the best, right?
• 1:11:16
  SPEAKER_00: So let's uh I'm gonna have a little pour of this, a little half ounce.
• 1:11:22
  SPEAKER_00: A Brad Bonds pour.
• 1:11:28
  SPEAKER_02: This will be it for me.
• 1:11:30
  SPEAKER_00: Yeah, and we will finish off.
• 1:11:32
  SPEAKER_00: Okay, a bonus debate topic for Super Nash.
• 1:11:39
  SPEAKER_00: Once again, asking questions.
• 1:11:43
  SPEAKER_00: The AI's asking the questions.
• 1:11:45
  SPEAKER_00: Super Nash.
• 1:11:47
  SPEAKER_00: Is Micter's the most consistent premium whiskey brand in America right now?
• 1:11:57
  SPEAKER_02: Yes.
• 1:11:59
  SPEAKER_02: So because of their dedication to flavor profile, I would say yes that they are.
• 1:12:08
  SPEAKER_02: The most consistent.
• 1:12:13
  SPEAKER_02: Each time that I taste taste a bottle, there's many different kinds that they have, you even all the way down to the like the American whiskey small bass that you have there.
• 1:12:24
  SPEAKER_02: The US one.
• 1:12:27
  SPEAKER_02: Every time you open up a bottle, it's it it that flavor profile is just right on point.
• 1:12:36
  SPEAKER_00: I've got this I've got this Fort Nelson reserve that just came, you know, and they just say, but if you look, can you see that?
• 1:12:49
  SPEAKER_00: It it gets blurry in the light.
• 1:12:51
  SPEAKER_00: Hold on, let me see if that's the Fort Nelson reserve.
• 1:12:54
  SPEAKER_00: Yeah, but it says on the box one, it says the Scotchy Bourbon Boys, and then on the the label at the bottom it says tiny number one.
• 1:13:11
  SPEAKER_02: Tiny number one.
• 1:13:14
  SPEAKER_00: So I I didn't remember getting the labels.
• 1:13:17
  SPEAKER_00: I I thought you just buy it, but no, they they put the scotchy bourbon boys on the box and tiny number one in there, so it's kind of a special bottle for me, and it says, you know, when you buy just the regular bourbon, it doesn't say Fort Nelson Select, right?
• 1:13:35
  SPEAKER_00: So they say it's a regular bourbon, but if it's 20 barrel batches, I'm gonna say that this 20 barrel batch was just specifically for the gift shop, wouldn't you?
• 1:13:47
  SPEAKER_02: Yeah, when it says Fort Nelson Select on it, it is only sold in the gift shop, right?
• 1:13:53
  SPEAKER_02: And it's specifically for the gift barrel.
• 1:13:55
  SPEAKER_00: Right, that 20-barrel batch.
• 1:13:56
  SPEAKER_00: So people that say, well, when they have a batch, it's just the same as what's on the shelf.
• 1:14:01
  SPEAKER_00: No, it's not, it's a 20-barrel batch made for the distillery.
• 1:14:05
  SPEAKER_00: So they're gonna try and keep flavor profile there, but at the same time, it is those are those batches are small on purpose, right?
• 1:14:19
  SPEAKER_02: And that's so that they can keep those flavor profiles right where they want them.
• 1:14:23
  SPEAKER_02: Okay, all right, everybody.
• 1:14:25
  SPEAKER_02: So it's much more harder to to blend blend together 30 barrels to come up with the same profile as it is like 20 barrels at all.
• 1:14:35
  SPEAKER_02: Because you're not mixing the you know, less barrels if you mix, is it's easier to come up with that, I you know, that's my opinion.
• 1:14:44
  SPEAKER_00: Well, also, so the other part that the last fact I'll leave everybody with is that Mickters also still, you know, we know a little bit of a story about but Mickters and and you when when Bomburgers and Shanks was coming out, I had no idea that Mickters released that.
• 1:15:04
  SPEAKER_00: You know what I'm saying?
• 1:15:05
  SPEAKER_00: And they were paying homage to the the history of the brand with Bomburgers and Shanks.
• 1:15:14
  SPEAKER_00: Now we know that little bit of a story that we know about Stolen Wolf because the original distiller from Mickters that was distilling in the late 80s and at the till the end, he basically formed a distillery with Dick Stoll, where you went and at one point I believe they called the distillery Bomburgers, but after you know Joe paid a lot of money to to have the name, they they changed it to Stolen Wolf, if I'm not mistaken.
• 1:15:47
  SPEAKER_00: And that is a fantastic, and that was created by the original master distiller or one of the original master distillers of the original Mickters.
• 1:15:56
  SPEAKER_02: So if you want to get even into the history there in Lancaster, Pennsylvania.
• 1:16:01
  SPEAKER_00: Yeah, one step first.
• 1:16:02
  SPEAKER_02: And you know, I wish I would have known that that that free day that I had, you know, I drove over to Hershey's, I would have much and got all the chocolates for my wife.
• 1:16:15
  SPEAKER_02: I would have much rather drove driven a little bit further over to the original Mitchers distillery and and checked that out while I was there.
• 1:16:23
  SPEAKER_00: So I wasn't far from it, and I didn't even know it.
• 1:16:26
  SPEAKER_00: The one last question I believe they pulled the pot stills from the original distillery and brought them back to Kentucky, if I'm not mistaken, right?
• 1:16:38
  SPEAKER_00: It's actually in their distillery, not working, but fixed up and just kind of there for display, if I'm not mistaken.
• 1:16:48
  SPEAKER_02: And that that's at the Fort Nelson distillery.
• 1:16:51
  SPEAKER_02: We got to see it.
• 1:16:53
  SPEAKER_00: Well, the Fort Nelson, no, the Fort Nelson distillery, when we were there, me and Roxy were there, celebrated its 50th, that still celebrated its 50th anniversary.
• 1:17:06
  SPEAKER_00: It was 50, the 50th.
• 1:17:09
  SPEAKER_00: For the still that's there.
• 1:17:12
  SPEAKER_00: So how long that's well, how long ago was 5026?
• 1:17:16
  SPEAKER_00: So the 70s is when that still was initially there.
• 1:17:21
  SPEAKER_00: They had a big 50.
• 1:17:22
  SPEAKER_02: That means that still came, that still came from Pennsylvania then.
• 1:17:27
  SPEAKER_00: Probably.
• 1:17:30
  SPEAKER_00: So we were there on Saturday and Friday.
• 1:17:33
  SPEAKER_00: They had a Dan was there for a big celebration for the 50, it was the 50th anniversary of that still.
• 1:17:41
  SPEAKER_00: So we walked in, we walked into the after party on Saturday.
• 1:17:46
  unknown: Wow.
• 1:17:47
  SPEAKER_02: That's cool.
• 1:17:48
  SPEAKER_00: Yeah, so that was that was, I think, actually.
• 1:17:52
  SPEAKER_00: This this is fantastic, by the way.
• 1:17:55
  SPEAKER_00: Which one?
• 1:17:58
  SPEAKER_02: The tenure?
• 1:17:59
  SPEAKER_00: The tenure?
• 1:18:01
  SPEAKER_00: Yeah.
• 1:18:02
  SPEAKER_02: Yeah, no.
• 1:18:03
  unknown: Yeah.
• 1:18:04
  SPEAKER_02: Oh no, this is the tenure.
• 1:18:05
  SPEAKER_00: Yeah, you put the tenure.
• 1:18:07
  SPEAKER_00: Alright, so there was four moments that saved that saved Micters.
• 1:18:20
  SPEAKER_00: One, they opened up after prohibition.
• 1:18:23
  SPEAKER_00: Many distilleries never reopened.
• 1:18:26
  SPEAKER_00: That was the bomb the Bomberger era rebuild.
• 1:18:30
  SPEAKER_00: In the 1800s, the distillery had already changed hands and became known as Bomberger's Distillery.
• 1:18:36
  SPEAKER_00: The Bomberger family helped expand and monerize modernize the distillery during a period when Pennsylvania rye was booming.
• 1:18:44
  SPEAKER_00: Without the investment and growth, the distillery might never have survived into the modern era.
• 1:18:50
  SPEAKER_00: Today it's Mr.
• 1:18:52
  SPEAKER_00: Mickters even honors the history with the annual release of Bomburgers and Shanks.
• 1:18:57
  SPEAKER_00: And then the brand was saved after bankruptcy by Joel Maglioko.
• 1:19:04
  SPEAKER_00: And instead of letting the name disappear, they made the bold decision to rebuild the brand in Kentucky.
• 1:19:10
  SPEAKER_00: And then the quality first strategy, the first moment that saved Micters was the philosophy they adopted when rebuilding the brand.
• 1:19:18
  SPEAKER_00: Instead of chasing volume, they focused on extreme quality and patience.
• 1:19:24
  SPEAKER_00: They brought the legendary master distiller Dick Newman to help guide the early whiskey program.
• 1:19:32
  SPEAKER_00: Later, the distilleries production was led by Dan and Andrea, and their approach emphasized slow maturation, selective barrel programs, canceling releases if quality wasn't perfect.
• 1:19:46
  SPEAKER_00: The philosophy helped mixers become one of the most respected premium brands in the world today.
• 1:19:53
  SPEAKER_00: All right, everybody.
• 1:19:54
  SPEAKER_00: That brings us to the end.
• 1:19:56
  SPEAKER_00: www.scotchyburbonboys.com.
• 1:19:59
  SPEAKER_00: For all things Scotchy Bourbon Boys, Super Nash and I, thank you for coming on tonight and watching us really give uh a good podcast towards this brand because it deserves it.
• 1:20:11
  SPEAKER_00: And then also remember we're on Facebook, Instagram, YouTube, and X, also TikTok and Patreon, and then also Spotify, iHeart, and Apple.
• 1:20:23
  SPEAKER_00: Whether you listen to us or you watch us, make sure, leave good feedback, become members, and remember, good bourbon, good times, good friends, friends, make sure you drink responsibly and drink responsibly.
• 1:20:42
  SPEAKER_00: Don't drink and drive.
• 1:20:44
  SPEAKER_02: And make sure you live your life uncut and unfiltered.
• 1:20:51
  SPEAKER_00: And here we go.