PLCB "Guide To Better Product Knowledge- Spiritous Liquors" Some PA Spirits History!

 Here's a little piece of PA spirits history. This handy little guide was published December of 1964 by the Pennsylvania Liquor Control Board for employee training and knowledge. I've found it to be quite comprehensive and accurate even today. I've chosen to scan it in its entirety and display it here for other's learning and also as an example of PA spirit history. Enjoy!

My Thoughts on the Modern Day Michter's in Kentucky.

Well here's a post sure to ruffle feathers, step on fingers, and possibly (Hopefully) inspire some thought on the subject of new versus old. I'll try to keep my thoughts brief and to the point without bringing in much side story or fluff. I'd like to keep this short and readable. I owe my allegiance to no one and no one puts words in my mouth. These are my opinions and do not reflect the opinions of anyone else.

I've been asked a lot recently, with the opening of the Michter's Distillery in the historic Fort Nelson Building in Louisville, about my thoughts on the current owners of the brand. My thoughts have evolved over time- mellowed a bit over time. I never felt the need to address my thoughts on the Kentucky operation since my love and concentration of what I do lies solely with the little distillery outside Schaefferstown, PA. But here we are, and I will lend my thoughts.....


I am going to start out by saying I appreciate what Mr. Magliocco and his company have done with Michter's. The expanding popularity of American whiskey has allowed Michter's to travel further and gain more exposure than the terrible market conditions and small budget Michter's in Pennsylvania had to deal with. The modern product lineup is excellent, and the brown label Sour Mash is a great modern day representation of what once flowed from bottles and decanters made in Pennsylvania (I did a review on it a few years back and can be found on this blog.). I am glad to see the original Michter's pot stills again used to make Michter's whiskey- and on display in what looks to be a beautifully restored building. I plan on making a visit some day. I also encourage others to find Michter's whiskey on the shelf and give it a try. It's worth the price.

Now I'll try and break down a few of my thoughts individually about various aspects of Michter's that have been brought up:

-HISTORY- There are unverified rumors floating around that the folks in Kentucky, at times, have claimed some of their older bottlings are left over whiskey from PA and/or they are the same company and people from PA. I had one person tell me the distillery in Schaefferstown was once referred to as "...our old distillery..". I cannot verify any of this and all Michter's publications and interviews I have seen it is noted that they purchased the name after the PA distillery closed. I can find no verification anywhere of a claim that it was old PA whiskey either. While the wording can be a little tricky, it is clear that Mr. Magliocco and Mr. Newman "resurrected" the old brand and it is not a linear continuation. Reading the "Legacy" portion of the Michter's website, you will see what I mean. Initially, when I heard reports of claiming they are one and the same as the original Michter's, I was quite upset. But upon investigation, it seems most, if not all, reports were false and they never outright claimed to be Michter's from Schaefferstown.

-BOMBERGER'S AND SHENK'S- Here's a fun topic. Mention Bomberger's and immediately everyone brings up the topic of Heritage Spirits Distillery (Now Stoll & Wolfe Distillery) in Lititz, PA. I will preface the following comments by flat out saying I am friends with the owners of Stoll and Wolfe and the Stolls, but again, these comments are my own opinions and not theirs. I don't know the intricate details of the situation, but for those not in the know at all- Heritage Spirits released a whiskey at nearly the same time Michter's released a special bourbon. Both were called Bomberger's- in honor of the distillery in Schaefferstown. A lawsuit ensued and in the end, Heritage Spirits became Stoll & Wolfe. Stoll & Wolfe Distillery has gone on to release a wonderful line of spirits including a bourbon and rye blend, rye whiskey, bourbon whiskey, gin, and vodka. Like with Michter's, I encourage you to pick up a bottle. Did it bring me frustration to see Michter's in Kentucky to get the Bomberger's name and begin also using the Shenk's name (Another former owner of the distillery in Schaefferstown)? Yes. Of course it did. I would have loved to see the names stay local. With the hiring of Dick Stoll by Stoll & Wolfe, it would have been great to see them have at least one product linking them to the distillery in Schaefferstown. After all, they do have the distiller from that distillery now working with them. But, does it really matter? It's a name. And I think Stoll & Wolfe will do just fine, regardless of what name is on the bottle. It doesn't change who made it and the quality of what's in the bottle. And, though I have never had any myself, I understand the Bomberger's and Shenk's releases from Michter's are very good as well.

-WINNING DISTILLER OF THE YEAR- Several years back, before Michter's in Kentucky was distilling for themselves and were having whiskey distilled for them by another distiller, they were given the award of Distiller of the year. Chuck Cowdery, who is 1000x more knowledgeable in American whiskey that I am, and a prolific whiskey writer, covered the subject perfectly in a blog entry of his own a few years back: https://chuckcowdery.blogspot.com/2012/11/how-can-non-distiller-be-distiller-of.html  Michter's is now a distiller with two distilleries. Now would be a more appropriate time to bestow that award on them.

1753- Ok, here's me being a nitpicker a bit. The modern Michter's in Kentucky uses the year 1753 and talks about Michter's heritage since 1753. To me, this is false. The Michter's name was created in the 1950's by Lou Forman, by combining the names of his two sons- Michael and Peter. It was the distillery in PA that dated back to 1753, not the Michter's name. In my opinion (I know, I'm not the guy in charge...) the 1753 link died with the closure of the distillery in Schaefferstown in 1990. My only real rub there. Here's where a lot of people like to point when accusing Michter's of fudging history a bit. And they aren't entirely wrong. Potentially deceptive? Maybe. But on the other hand, if you buy your whiskey based simply on the founding date of the company, you are crazier that I am. And that's impressive.

To keep this short, I'll close here. Sure, there are things I wish were done differently and there are things I wish stayed in PA. But that's just not reality. And what is reality isn't hurting anything either. Michter's honors the name well and I hope that continues in the future. In the meantime, I'll stick to collecting stuff from the original Michter's here in PA. Sometimes it's easier and more simple to just live in the past and not worry so much about the present and future.........



Obligatory Michter's (The one in PA, of course!) stuff. An article from 1978 with a little distillery history:

You're Disqualified!!

With the recent strong feelings over whether Jack Daniel's is a bourbon or not (Read here for a great explanation: Chuck Cowdery's answer to the Jack Daniel's argument) I think it's time we take a look at Michter's.......

Let's preface this by saying I am referring to the product of the original Michter's from Schaefferstown, PA. Not the modern line of products coming from Kentucky. From the Bomberger Distillery a few miles outside of Schaefferstown came the product I so love, collect, and write about- Michter's Original Sour Mash Pot Still Whiskey *Said all in one breath*. Read it again. Notice something? A something that is also missing from the Jack Daniel's label? Keen whiskey drinkers would notice there is no "rye" or "bourbon" on the label. No, it's not because there's some devious plot to pipe Jack to PA secretly. The reason for "bourbon" not appearing on the ol' No. 7 is a different reason than why it does not appear on Michter's labels.
Let's start with what makes a bourbon a bourbon and what makes a rye a rye. I won't go into each and every detail so this doesn't get confusing for those not as acquainted with American whiskey laws and regulations. Under Title 27, Chapter I, Subchapter A, Part 5, Subpart C, 5.22 "The Standards of Identity" you'll find (b)(1)(i) stating the following:

“Bourbon whisky”, “rye whisky”, “wheat whisky”, “malt whisky”, or “rye malt whisky” is whisky produced at not exceeding 160° proof from a fermented mash of not less than 51 percent corn, rye, wheat, malted barley, or malted rye grain, respectively, and stored at not more than 125° proof in charred new oak containers; and also includes mixtures of such whiskies of the same type.

What does this mean in layman's terms? When you're making bourbon, you've got to have at least 51% corn in the mix. Rye gets at least 51% rye grain and so on. It can't come off the still at more than 160 proof and it can't go into a new charred oak (Very important!) barrel at more than 125 proof. 

And with that, Michter's Original Sour Mash Pot Still Whiskey- YOU'RE DISQUALIFIED!!

Why? Well, the creator of the Michter's brand, Mr. Lou Forman, wanted something unique. He saw the popularity of Jack Daniel's and knew of the coming of Maker's Mark- both unique whiskeys for their time. Mr. Forman wanted a slice of this market. So he didn't just want to create another bourbon, or rye, or blended whiskey. Michter's isn't a blend. It contains no neutral spirits. It's not a bourbon. It's not a rye. It's not corn whiskey either. What is it?

Whiskey.

Yep.

Just. Whiskey.

Michter's does not meet the qualifications to be called a bourbon, rye, or corn whiskey. Nor anything else. Michter's, by mashbill (Recipe), is closest to bourbon. However, it does not contain the required 51% corn to be called a bourbon. While it was distilled below 160 proof and went into its barrel around 108-115 proof, it's already been disqualified on the mashbill from becoming anything but "whiskey." But there's more. To keep costs lower, if freshly emptied barrels were available, they were filled with the newly distilled Michter's. So now we have a second disqualification. Only corn whiskey is allowed to be aged in reused barrels (Corn whiskey must contain 80% or more corn in the mashbill). Even if Michter's had the required 51% corn, it would get disqualified by being aged in reused barrels. Not all Michter's was aged in reused barrels though. Some was aged in new barrels. My bulk whiskey inventory lists from the 1980's confirm this, as did Dick Stoll (Master Distiller at Michter's from 1976-1990). But ultimately, they were all dumped together when bottling batches of Michter's.

Whiskey. That's it. The Original Sour Mash Pot Still part is just fluff. It was sour mash whiskey, that is true. And it did come out of a pot still. Original? Sure, why not. Does it make Michter's inferior? Absolutely not. It's like saying Jack Daniel's would be inferior just because it was subjected to the Lincoln County Process. Michter's was and is regarded as a quality product. And with the odd mix of barrels that made up the small batches, some bottles and decanters have a bourbon flavor, while others have a more rye-ish character. I haven't had a bottle I didn't like!

So there you have it. A unique product that was purposely disqualified from certain titles by its creator just so it could be something unique. And unique it was. The modern day Michter's in Kentucky makes a Sour Mash whiskey that is made to replicate the Original stuff, and I've tried them side-by-side and it's worthy of its name. The folks in Kentucky also make a nice lineup of other whiskies under the Michter's name that include bourbons and ryes that are worth finding and trying. Even the original Michter's in PA made some bourbons and ryes, but generally either sold the whiskey to other companies for bottling or they would bottle it under other names. The only bottling that's ever been confirmed of Michter's that wasn't just "whiskey" was a one-off bottling of straight rye whiskey that was sold exclusively through the Jug House at the distillery. The Michter's Original Sour Mash Pot Still whiskey is still out there. Not on the shelf of your liquor store, but it's out there. And it's worth the money to check it out. It does taste different. And it's good.

Wild Turkey 80 VS. 81

Yes, Wild Turkey now makes an 81 proof bourbon. It is a subject of debate as to whether the 80 proof version will now go away or not. I snagged the last bottle of 80 proof off the Manheim state store shelf a few weeks ago and I finally got around to purchasing a bottle of 81 so I can do an official review. I actually have both bottles and 2 shot glasses in front of me as I write so I can do this most accurately. So other than 1 proof point and the look of the label, what's different between the 80 and 81? The 80 proof is aged about 4 years, while the 81 is aged 6 to 8 years like its 101 proof brother. The idea was to make a lower proof twin of the famous 101 that would be easier to mix and sip. So how do they stack up? Well.....


Color: The 80 proof is a nice light caramel color. You can see it does not have much age. The 81 proof, when put directly beside the 80, is a slightly deeper reddish-brown, indicative of the extra 2-4 years of aging.

Aroma: The 80 proof is strong in the grain smells. Very little evidence of the sweet tannins of barrel aging. Some alcohol smell and a fruity simple odor. The 81 smells sweeter, but is very similar with a mild aroma. A bit of the tannin influence can already be noticed here.

Mouth feel and flavor: The 80 is not unpleasant, but also very simple and un-complex. Grainy with some alcohol bite. Some light tannins and a slight leathery flavor let you know it's Wild Turkey. The higher rye content is also evident. Again, simple, sweet, and grainy. This is where the brothers start to really go in different directions. I just sipped the 81 after finishing a few sips of the 80. Wow. Much more complexity and thickness. It's still only 81 proof, so don't look for flavor you can cut with a knife. This expression has much more barrel richness- more leather, vanilla, smoke. It's smoother and more refined. I'm impressed! The nice extra rye flavor is still there, but it's like drinking my beloved 101 proof in a lighter form. Yum!

Finish: The 80 proof reminds me of Mellow Corn's finish- Sweet and "...where the heck did it go?" Not unpleasant, but nothing to write to mom about. The 81 is honestly about the same here. There is a light sweetness that lingers and then it's gone. But what should you expect from an 80 or 81 proof whiskey? This isn't Wild Turkey American Spirit!

The results: The 80 proof shows its youth, but it's by no means a bad whiskey. Both the 80 and 81 would mix well, but for sipping, the 81 is certainly your winner. If you're looking for something simple, inexpensive, and nice to sip, hit the 81. Well, both glasses are empty so it's time to end this review!

The OTHER abandoned Pennsylvania distillery.

Today I had the great fortune to tour the abandoned Continental Distillery in Linfield,PA with Dave Ziegler, who was an employee there. Like Michter's, the site is in general ruin and heavily vandalized- having closed about the same time as Michter's (1986). Majority of the buildings are closed and locked, but a few were opened up for us. Here are a few shots from today's explorations. Enjoy and a HUGE thank you to Dave!

Evan Willams Honey Reserve and Cherry Reserve reviews.

These are the 2 flavored whiskeys being offered by Evan Williams currently. The Honey Reserve is in response to Wild Turkey's American Honey and the Cherry Reserve is in response to Jim Beam's Red Stag. While I have not had Red Stag or American Honey, I can say that both the Evan Williams offerings will have a permanent home on my shelf. They are both 70 proof (35% ABV) and are a mixture of Evan Williams bourbon and natural flavor. The honey is thicker than bourbon, as is the cherry. I think they've hit the blend ratio exactly on both products as well. They are very well-balanced and are great for mixing into drinks and are even a nice sweet treat when drank straight. Both are labeled officially as liqueurs and not bourbon- which is correct (Unlike Beam's Red Stag.) and they should be treated as such when mixing. I have yet to try it, but a shot or 2 of the Cherry Reserve in some Pepsi or Coke should be an awesome treat. The Honey Reserve goes well in tea or drank straight it seems to soothe a sore throat quickly. Priced at less than $20 at your local liquor store, they're a steal. Pick a bottle up today. You won't be let down!

Summer projects...

This summer, since I've once again found gainful employment, I plan on doing something that I've wanted to do for 10 years- have the Capri restored. Back in college I did a very rushed paint job on it and it shows. The car also needs a proper rustproofing and some other areas repaired. So far this spring I repaired the sunroof, did an oil change, repaired the driver's door armrest, and put a new hood weatherstrip on. I found a guy that's local that does classic car restorations during the summer (He's a school teacher) and he came over and we discussed the car. He is going to take on the project, so early this fall I should have a VERY nice looking, solid car!
As for other projects? I am going to fix up the 94 Escort wagon and sell that (so I can buy a 99 Escort wagon!), do some more work around the house, and of course stay involved with everything Michter's! After doing a little more research, I am going to start my whiskey rebarrel project. I still haven't selected the barrel size or what whiskey to use, but I've narrowed it down. I am probably going to buy 3 3 liter barrels and put Old Grandad 100 in one, Old Heaven Hill 100 in the second one, and Cabin Still 80 in the third. This gives me 3 very different whiskeys to experiment with and see what happens when they are aged an additional few months.

I'm not dead yet.

I know. No word from your fearless (blog) leader in just 2 days shy of a month! What have I been doing? Here's a list for those of you that like organization:
1. Getting a new job.
2. Shoveling snow. LOTS of snow.
3. Buying Michter's stuff (You have no idea.)
4. Buying whiskey and enjoying a shot each night of something new.
5. Making space for aforementioned Michter's stuff.
6. Apparently not blogging.

So now the actual update on my Michter's efforts:

The tours did not happen on Valentines Day due to snow and unsafe conditions. However, that gave me time to make contacts and get my hands on some colossal collections of Michter's items. Thanks to Mr. Mummert and his sister, Mrs. Foreman, I was able to secure over 50 decanters- most full with boxes for the collection. These decanters replaced empty ones in my collection which are being sold off. Mr. Mummert was a Michter's Collectors Society member and also provided me with a large amount of newsletters, mailings, advertising, and special event flyers. Several other individuals, EBay, and some local antiques dealers have also helped in securing rare pieces for my collection. I'm going to go out on a limb saying this, but as far as I can tell, I now have the most complete collection of Michter's memorabilia that exists. There are still several decanters out there that I do not have, but they are very rare (less than 500 made) and it may take some time to find them- if they even still exist today!


As for my whiskey for drinking collection, I am experimenting with "bottom shelf" and "middle shelf" economically priced whiskeys to see if there are some good bang-for-your-buck pours out there. Recently I've tried:
Banker's Club Blended Whiskey
Old Fitzgerald Bourbon 80pf
Pikesville Supreme Rye
Cabin Still Bourbon

For me, that standout was the Cabin Still. For being a 36 month old whiskey at 80 proof and only $8.50 a liter I was not expecting much. But I was amazed at how smooth it was. It presented itself as a more mature bourbon. It certainly did not have the oakiness and deep flavor that older bourbons have, but it was not harsh and bitter like so many other young bourbons are. I was really amazed at the flavor and that it even had a slightly sweet, lingering finish. If this stuff was made at 100 proof and aged 4 years, I'll bet it would be absolutely amazing. Only downside- it's not available in PA! From my list above, only the Banker's Club Blended Whiskey is available in PA at $8.50 for a liter. This is actually my second choice from the list above. But being a blended whiskey, one should expect it to be smooth and not so harsh already. It met, but did not exceed my expectations. A very good, easily found, inexpensive whiskey. I still recommend it for tight budgets. It would mix great in soda as well.