Michter’s Master Distiller Emeritus Willie Pratt passed away last week, so this blog post is dedicated to him and his legacy.
Willie started his work in the bourbon making world in 1962, when he was only 20 years old. He moved to Louisville from the mining town of Hazard, Kentucky and worked for Brown-Forman, who paid for his education. A loyal man, that’s where he stayed until he retired at the age of 65. Retirement didn’t last long because it was then that he starting working with Michter’s at their Master Distiller. He’s been succeeded twice since, but continued to work with Michter’s under his passing last week.
Michter’s started in 1753, known as Shenk’s, and their history includes General George Washington, who, according to lore, purchased the whiskey for his troops during the American Revolution. In the 19th century, it was bought out and became Bomberger’s, and held that name for awhile until the distillery was closed to the public in 1919 due to prohibition. Over time it reopened and changed ownership a few times, the last time to Lou Forman (Brown-Forman), who in 1989 changed the brand, naming it after his two sons, Michael & Peter.
Then, the bourbon industry, TANKED. The distillery was all but abandoned, and they filed bankruptcy. Fast forward a few years and Joe Magliocco, a Harvard grad who remembered getting though college thanks to drinking, serving and selling Michter’s, as well as Purple Heart recipient & former Marine Dick Newman, revived the name the trademark and the brand.
Back in its early history, Michter’s was essentially a rye, because in Pennsylvania, where the company started, rye was a plentiful local crop. Today the mash bill is generally unknown, but is rumored to be around 79% corn, 11% rye and 10% barley. If you like ryes better, Michter’s does have an excellent rye.
The bourbon has some fruit on the nose, as well as oak. The ethanol wasn’t overpowering at all. Cinnamon was a strong characteristic on the nose, along with just a hint of licorice and the brightness of citrus. It has a sweeter nose, while managing to cuddle nicely with its oak. Very pleasant nose.
On the tongue, it was unexpectedly dry, which I really liked. The flavor is still fruit forward, still a nice oak balance, with a nice cinnamon presence and still a hint of licorice or anise. The sense of honey was strong, and held on through the finish, which just enamored me to the pour even more.
Over ice, the oak and licorice and cinnamon stayed with the nose, while deflating the ethanol and the fruit overtones, but on the tongue the fruit reemerged along with the oak while diminishing the honey. The essence wasn’t washed away at all, but the ethanol bite went largely away.
The rye gave me a sense of citrus, anise and vanilla on the nose and wasn’t nearly as spicy as other ryes. On the palette, the first thing I sensed was butterscotch, along with honey. After a palette cleanser (H2O), and a second swig, the rye seemed more sweet and less dry, with the butterscotch and honey still present, and the finish was reminiscent of a quality caramel. It was a fantastic pour, and one of my favorite ryes.
In honor of Mr. Pratt and the Michter’s heritage, we thank you for your marvelous product, and we heartily recommend both the bourbon and the rye.
Please visit our Facebook page to view our New Years Eve 2020 video, when these gems were tasted.
Enjoy! 🥃
