Michter's

Michter's is one of the most celebrated American whiskey brands in the modern era — a Louisville, Kentucky-based whiskey house with a trademark and heritage tracing back to 1753 in Schaefferstown, Pennsylvania, where Swiss Mennonite brothers John and Michael Shenk founded what Michter's claims is the first commercial whiskey distillery in America. The brand was renamed "Michter's" in the 1950s by Louis Forman (combining sons Michael + Peter), operated continuously until the original Pennsylvania distillery closed in February 1990, then was revived in the mid-1990s when Joseph J. Magliocco's Chatham Imports acquired the abandoned trademark for $245 and partnered with Richard "Dick" Newman to re-establish the brand in Louisville. Today Michter's operates from its own production distillery in Shively, Kentucky (column still installed October 2014, full distillation operations mid-2015, DSP-KY-20003) and from the Fort Nelson Distillery in downtown Louisville (a restored 1890 commercial building at 801 W Main Street, reopened January 31, 2019). The brand is best known for the US★1 Small Batch core range plus annual limited releases including 10 Year, 20 Year, 25 Year Single Barrel Bourbon + Rye, the Toasted Barrel Finish series (Michter's invented this American whiskey category in 2014), Barrel Strength expressions, and the ultra-rare Celebration Sour Mash flagship.

Michter's brand heritage traces back to 1753 when Swiss Mennonite brothers John and Michael Shenk founded their rye whiskey distillery in Schaefferstown, Lebanon County, Pennsylvania (about 20 miles east of Hershey) — what Michter's claims is the first commercial whiskey distillery in America. The distillery operated continuously across multiple ownership eras:

• 1753-circa 1860: Shenk's Distillery (founder John & Michael Shenk's original rye whiskey operation; Pennsylvania historical tradition holds that General George Washington visited Shenk's during the Revolutionary War and purchased rye whiskey to fortify his troops at Valley Forge — this tradition was commemorated by the Lebanon Valley Coin Club in 1978)
• Circa 1860-1861: Kratzer family ownership (brief intermediate era)
• 1861-1950: Bomberger's Distillery (Abraham Bomberger, a Pennsylvania Dutchman with ties to the Shenk family, purchased from the Kratzers in 1861 and formally renamed)
• 1950-1990: Michter's Distillery (Louis "Lou" Forman repurchased in 1950 after two intervening ownership eras; he renamed it Michter's during the 1950s — combining sons Michael + Peter — with Charles Everett Beam as master distiller during the renaming era)
• February 1990: Distillery closed during the Whiskey Glut; owners declared bankruptcy and abandoned the premises; trademarks fell into receivership
• Mid-1990s: Joseph J. Magliocco (Yale College 1979, Harvard Law School 1982, NY Bar admission 1983; built Chatham Imports, the Manhattan-based spirits and wine supplier that became Michter's parent company) and Richard "Dick" Newman (former Austin Nichols / Wild Turkey President & CEO; former National Distillers executive who ran Old Grand-Dad, Old Crow, and Old Taylor; US Marine Corps Purple Heart veteran) — along with Steve Ziegler — acquired the abandoned Michter's trademark for $245 through Chatham Imports
• Mid-1990s-2015: Michter's revived as a Kentucky-sourced bourbon brand, contract-distilled by various Kentucky distilleries while Magliocco and Newman built out the modern Michter's organization
• October 2014: Vendome Copper & Brass Works installed Michter's custom column still (32-inch diameter, 46-feet high copper with copper pot still doubler) at the new Shively Distillery
• Mid-2015: White dog began entering barrels at Shively (full distillation operations active)
• December 2015: Michter's officially achieved "Heritage" Level Producer designation with 25,000 barrels aging in Kentucky
• January 31, 2019: Michter's Fort Nelson Distillery opened in downtown Louisville at 801 W Main Street after an 8-year restoration of the 1890 commercial building (formerly the Abraham Hat Company)
• 2023: Magliocco inducted into Kentucky Bourbon Hall of Fame
• 2024: Magliocco inducted into Whisky Magazine Hall of Fame

The original Pennsylvania distillery property was federally designated DSP-PA-17. The "US★1" notation on Michter's labels references the brand's claim to be America's first commercial whiskey distillery (1753 founding); it is a marketing designation, not a federal DSP number.

Michter's currently distills from two locations in Louisville, Kentucky:

• Michter's Shively Distillery (DSP-KY-20003) — 2351 New Millennium Drive, Shively, Kentucky. This is the brand's primary production distillery, housing a custom-built 32-inch diameter, 46-foot tall copper column still (with copper pot still doubler) installed in October 2014 by Vendome Copper & Brass Works (still designed by Vendome's Rob Sherman alongside Master Distiller Willie Pratt and Distiller Pam Heilmann). The Shively facility also houses two small pot stills, fermentation, bottling, and warehousing operations. White dog began entering barrels mid-2015; by December 2015 Michter's had 25,000 barrels aging in Kentucky
• Michter's Fort Nelson Distillery — 801 West Main Street on downtown Louisville's Whiskey Row. A beautifully restored 1890 commercial building (originally the Abraham Hat Company) named after Fort Nelson — the first fort that protected Louisville. Michter's purchased the building in 2012, completed restoration after installing 400,000 pounds of structural steel, and opened for tours on January 31, 2019. Fort Nelson houses an on-site copper pot still used for limited specialty production runs, the Bar at Fort Nelson craft cocktail bar, and tour operations

Prior to commissioning Shively in late 2014/mid-2015, Michter's contract-distilled at various Kentucky distilleries (most notably Brown-Forman) while sourcing aged stock for early modern Michter's releases. The brand's older age-stated releases (15 Year, 20 Year, 25 Year) and many early Toasted Barrel Finish releases use Kentucky-sourced whiskey from this pre-Shively era. The transition from sourced to in-house distillate continues to play out gradually as Shively distillate ages into mature age-stated releases.

Michter's modern Master Distiller succession has been one of the most prestigious in American whiskey:

• Willie Pratt — Joined Michter's as Master Distiller in 2007. Nicknamed "Dr. No" for his refusal to release barrels before they were ready, Pratt set the brand's uncompromising production standards during the formative years of the modern Michter's organization. Transitioned to Master Distiller Emeritus in October 2016 (flexible schedule). Has since passed away
• Pamela Heilmann — Joined Michter's as Distiller in 2013, then promoted to Master Distiller in October 2016 when Pratt transitioned to Emeritus. Heilmann was the first woman since Prohibition to serve as Master Distiller at a Kentucky Distillers' Association distillery — a major historical distinction. Previously spent nearly 15 years at Jim Beam / Beam Global, most of it as Distillery Manager at Booker Noe Distillery (Jim Beam's distillery in Boston, KY — at the time the world's largest bourbon distillery) where she expanded production by over 50% during a 7-year process. Heilmann retired from full-time work May 1, 2019
• Dan McKee — Current Master Distiller since May 1, 2019. Worked with Heilmann for over a decade at both Jim Beam and Michter's before being elevated to the role
• Matt Bell — Distiller at Michter's since May 1, 2019 (promoted from Distillery Manager when McKee moved up to Master Distiller)
• Andrea Wilson — Vice President of Operations and Master of Maturation — works with Master Distillers on selection of barrels for the brand's most prestigious limited releases including Celebration Sour Mash, 20 Year, and 25 Year

The Master Distiller succession at Michter's reflects the brand's commitment to consistency across leadership changes — McKee was Heilmann's hand-picked successor and the team has operated with continuity for years.

Cana Wine Co. stocks 50 unique Michter's products spanning the 2013-2026 vintage range — including complete or near-complete verticals of the brand's most coveted programs. The catalog organized by series:

Core US★1 Range (always-available, no vintage label):

• US★1 Small Batch Kentucky Straight Bourbon Whiskey (91.4 proof / 45.7% ABV)
• US★1 Small Batch Sour Mash Whiskey (86 proof / 43% ABV; named The Whisky Exchange "Whisky of the Year" 2019 — first American whiskey to receive this honor)
• US★1 Fort Nelson Reserve Kentucky Straight Bourbon Whiskey (Fort Nelson Distillery exclusive release)

10 Year Old Single Barrel Bourbon vertical (annual single-barrel at 94.4 proof / 47.2% ABV):

• 2015, 2016, 2017, 2018, 2019, 2020, 2021, 2023 (plus Batch 23A separate variant), 2024, 2025, 2026 — 11 vintage releases

10 Year Old Single Barrel Straight Rye vertical (annual single-barrel at 92.8 proof / 46.4% ABV):

• 2018, 2020, 2021, 2022, 2023, 2024 — 6 vintage releases

20 Year Old Limited Release Single Barrel Bourbon vertical (114.2 proof / 57.1% ABV; program launched 2012):

• 2018, 2019, 2020, 2021, 2022, 2024 — 6 vintage releases

25 Year Old Single Barrel vertical (the brand's rarest age-stated releases; Bourbon and Rye both inaugurated 2008):

• 2014 Michter's 25 Year Old Single Barrel Rye 700ml (export-format release in the 25 Year Rye program — one of the deepest historical Michter's allocations in American retail)
• 2023 Michter's 25 Year Old Single Barrel Bourbon 750ml (the 4th 25 Year Bourbon ever released — only 4 total: 2008, 2017, 2020, 2023; bottled at 116.2 proof)

Celebration Sour Mash (~triennial flagship ultra-premium):

• 2013 (inaugural), 2016, 2019, 2022, 2025 — complete 5-vintage vertical

US★1 Limited Release Barrel Strength Rye:

• 2016, 2020, 2021 — 3 vintage releases

US★1 Limited Release Barrel Strength Bourbon:

• 2021, 2023 — 2 vintage releases

US★1 Limited Release Toasted Barrel Finish Bourbon (Michter's flagship Fall 2014 finishing innovation — first toasted barrel whiskey in America):

• 2014 (inaugural), 2015, 2021, 2023, 2024 — 5 vintage releases

US★1 Limited Release Toasted Barrel Finish Rye (2017 inaugural; releases 2017, 2018, 2020, 2023):

• 2020, 2023 — 2 vintage releases stocked at Cana

US★1 Limited Release Toasted Barrel Finish Sour Mash Bourbon (more recent program addition):

• 2022, 2025 — 2 vintage releases

Bourbon & Rye 10 Year Old Bundles:

• 2023 + 2024 Michter's 10 Year Old Bourbon & Rye Kentucky Straight Whiskey Bundles — 2 curated bundles

All Michter's products at Cana are 750ml format except the 2014 25 Year Old Rye, which is 700ml (export-format).

The Michter's 10 Year Old Single Barrel program runs in two annual expressions — the brand's most consistent annual single-barrel releases:

• Michter's 10 Year Old Single Barrel Kentucky Straight Bourbon Whiskey — Hand-selected single barrel bottled at 94.4 proof (47.2% ABV) with minimum 10 years of age. Each bottle bears a unique barrel number on the label
• Michter's 10 Year Old Single Barrel Kentucky Straight Rye Whiskey — Hand-selected single barrel bottled at 92.8 proof (46.4% ABV) with minimum 10 years of age

The 10 Year program ties to Michter's broader heritage — the 1753 founding at John & Michael Shenk's distillery produced rye whiskey first, not bourbon, making rye the foundational Michter's grain heritage. Cana Wine Co. stocks 11 vintage releases of the 10 Year Bourbon spanning 2015-2026 and 6 vintage releases of the 10 Year Rye spanning 2018-2024 — one of the deepest 10 Year Michter's archives in American retail. Notable Bourbon releases include the 2026 current vintage and the 2023 Batch 23A specifically-labeled variant; notable Rye releases include the early 2018 vintage.

The Michter's 20 Year Old Limited Release Single Barrel Kentucky Straight Bourbon Whiskey is the brand's premier annual age-stated bourbon — launched in 2012 (inspired by the success of the 2008 25 Year Bourbon/Rye releases). Each 20 Year is a hand-selected single barrel of pre-Shively (Kentucky-sourced) bourbon aged a minimum of 20 years, bottled at 114.2 proof (57.1% ABV) — significantly higher proof than the standard 10 Year program. Michter's considers 17 to 20 years the "Fork in the Road Point" when certain barrels of whiskey can achieve an extraordinary level of quality, and these particular barrels are personally selected by Master Distiller Dan McKee (formerly Pamela Heilmann, formerly Willie Pratt) for this very limited bottling. The 20 Year is significantly more allocated than the 10 Year and is one of the most collectible regular age-stated bourbon programs in American whiskey. Cana Wine Co. stocks 6 vintage releases of the 20 Year Bourbon spanning 2018-2024 — 2018, 2019, 2020, 2021, 2022, and 2024 vintages.

The Michter's 25 Year Old Single Barrel releases are Michter's rarest and most allocated age-stated products — sourced-era pre-Shively Kentucky whiskey aged 25 years before bottling as hand-selected single barrels. The release history:

• 2008: First Michter's 25 Year Old Bourbon AND 25 Year Old Rye released as part of the same initiative (the inaugural year for the 25 Year program in any expression)
• 2014: Michter's released a 25 Year Old Single Barrel Rye (Cana stocks the 2014 700ml export-format version — a later release in the 25 Year Rye program, not the inaugural)
• 2017: Second 25 Year Bourbon release
• 2020: Third 25 Year Bourbon release
• 2023: Fourth 25 Year Bourbon release (Cana stocks the 2023 750ml — the 4th 25 Year Bourbon ever released)

The 25 Year Bourbon is bottled at 116.2 proof. Willie Pratt personally oversaw the selection and bottling of the early 25 Year releases, applying his signature chill-filtering technique to ensure the whiskey was not over-oaked. Cana stocks two extraordinarily rare 25 Year Old releases:

• 2014 Michter's 25 Year Old Single Barrel Rye 700ml — A historically significant export-format bottling, one of the deepest historical Michter's allocations in American retail
• 2023 Michter's 25 Year Old Single Barrel Bourbon 750ml — The 4th 25 Year Bourbon ever released

Michter's Celebration Sour Mash Whiskey is the brand's flagship ultra-premium release — issued approximately every 2-3 years as a small-batch blend hand-selected from a tiny selection of the oldest and most distinguished Michter's bourbon and rye barrels in inventory. The inaugural 2013 release established the format:

• 7 hand-selected barrels (3 Kentucky Straight Bourbon + 4 Kentucky Straight Rye)
• Youngest barrel 12+ years old
• Oldest barrel 30+ years old
• Original MSRP $4,000 — established a new luxury tier for American whiskey previously dominated by Scotch and Japanese
• Master Distiller at time of 2013 inaugural was Willie Pratt

Subsequent Celebration releases have been issued approximately every 3 years. Cana Wine Co. stocks the complete 5-vintage Celebration vertical:

• 2013 Celebration Sour Mash — The inaugural release (Willie Pratt era)
• 2016 Celebration Sour Mash — Second release (Pamela Heilmann era)
• 2019 Celebration Sour Mash — Third release (Heilmann-to-McKee transition era)
• 2022 Celebration Sour Mash — Fourth release (Dan McKee era)
• 2025 Celebration Sour Mash — Fifth and most recent release (Dan McKee era)

The complete Celebration vertical at Cana is one of the most extraordinary Michter's collector resources in American retail.

The Michter's US★1 Limited Release Toasted Barrel Finish program was launched in Fall 2014 with the inaugural release of Michter's US★1 Toasted Barrel Finish Bourbon — the first toasted barrel finish whiskey ever released in America, creating the toasted barrel finish category in American whiskey. Per Michter's President Joseph J. Magliocco: "We released the first toasted barrel whiskey." The production technique:

1. Take fully mature Michter's US★1 Kentucky Straight Bourbon (the same liquid that becomes US★1 Small Batch Bourbon)
2. Re-barrel into a custom-built second barrel assembled from 18-month air-dried wood that has been toasted but NOT charred to Michter's proprietary specification
3. Allow approximately 18 additional months of finishing in the toasted barrel before bottling at standard 91.4 proof (45.7% ABV)

The toasted (not charred) second barrel imparts distinctive vanilla, caramel, baking spice, and toasted oak character without the heavy char-derived smoke and bitterness of standard charred bourbon. Michter's has extended the Toasted Barrel Finish program across multiple recipes:

• Toasted Barrel Finish Bourbon (Fall 2014 inaugural — first toasted barrel whiskey in America) — Cana stocks 2014, 2015, 2021, 2023, 2024
• Toasted Barrel Finish Rye (2017 inaugural — releases 2017, 2018, 2020, 2023) — Cana stocks 2020, 2023
• Toasted Barrel Finish Sour Mash (a more recent program addition) — Cana stocks 2022, 2025

The Toasted Barrel Finish program is Michter's signature finishing innovation and one of the most-collected limited-release programs in American whiskey.

The Michter's US★1 Limited Release Barrel Strength program offers uncut, non-chill-filtered cask-strength versions of Michter's flagship US★1 Rye and Bourbon recipes — distinguishing factors from the standard US★1 Small Batch core range:

• Barrel Strength Rye vs US★1 Straight Rye: Standard US★1 Straight Rye is bottled at standard proof; the Barrel Strength Rye is bottled at uncut barrel proof, typically in the 108-114 proof (54-57% ABV) range based on the specific barrel batch selected. The Barrel Strength expression preserves the natural barrel character without proof adjustment or chill filtration
• Barrel Strength Bourbon vs US★1 Small Batch Bourbon: Standard US★1 Small Batch Bourbon is bottled at 91.4 proof (45.7% ABV); the Barrel Strength Bourbon is bottled at uncut barrel proof, typically in the 108-114 proof range

The Barrel Strength program runs near-annually. Cana Wine Co. stocks:

• 3 vintage releases of the Barrel Strength Rye spanning 2016-2021: 2016, 2020, 2021
• 2 vintage releases of the Barrel Strength Bourbon: 2021, 2023

Both Barrel Strength expressions are hand-selected from the same Michter's straight whiskey stocks (minimum 4 years aged, frequently 5-7+ years) used for the standard US★1 range — the differentiation is proof, chill-filtration policy, and the limited-release packaging.

The Michter's Fort Nelson Distillery is the brand's downtown Louisville location at 801 West Main Street on the city's historic Whiskey Row — a beautifully preserved 1890 commercial building (formerly the Abraham Hat Company) named after Fort Nelson, the very first fort that protected Louisville. The site has a remarkable restoration story:

• 2011: Michter's began the Fort Nelson restoration project
• 2012: Michter's purchased the building
• 2011-2019: Multi-year restoration that required 400,000 pounds of structural steel to save the historic building (which had collapsed staircases and no floors at the time of purchase) — Michter's invested millions in the project
• January 31, 2019: Grand opening party (8 years after the project began)
• February 2, 2019: Tours opened to the public

Today Fort Nelson Distillery houses:

• An on-site copper pot still used for limited specialty production runs
• The Bar at Fort Nelson — a full hospitality cocktail bar serving Michter's products and craft cocktails
• Distillery tours and tasting experiences for visitors

The Michter's US★1 Fort Nelson Reserve Kentucky Straight Bourbon Whiskey is the flagship release tied to Fort Nelson Distillery — a limited-distribution Kentucky Straight Bourbon featuring Michter's small-batch sour mash bourbon recipe. The Fort Nelson Reserve is primarily sold through the Fort Nelson Distillery's on-site retail and limited distribution channels — making out-of-state acquisition difficult and contributing to its collector value. Cana Wine Co. stocks the Fort Nelson Reserve as part of its core Michter's range.

The Fort Nelson location complements the brand's primary production distillery at Michter's Shively Distillery (DSP-KY-20003) in Shively, Kentucky — where Michter's column still and primary production operations are housed. Together, the two Louisville locations represent the modern Michter's distilling operation that has built on the brand's 270+ year heritage from John and Michael Shenk's original 1753 Pennsylvania distillery.