ABOUT THE PRODUCER: Originally known as Shenk's and later as Bomberger's, the whiskey company which ultimately became known as Michter's was founded by John Shenk, a Swiss Mennonite farmer, in Schaefferstown, Pennsylvania in 1753. In its earliest days, Shenk's produced whiskey from rye grain, a favorite local crop in the Pennsylvania Blue Mountain Valley where the distillery was located. The passage of Prohibition in 1919 forced the distillery, along with other American spirits producers, to shut its doors to the public. Although the distillery did reopen after the repeal of Prohibition, it changed hands many times over the next few decades and frequently occupied a precarious financial position. During the 1950s, Lou Forman, one of the distillery's then-owners, created the modern Michter's brand name by combining portions of his sons' names - Michael and Peter. In 1989, with the entire American whiskey industry suffering a prolonged downturn, Michter's then-owners declared bankruptcy and abandoned the premises, leaving its Pennsylvania operations in disrepair and the Michter's name - seemingly - lost to history... were it not for a fortuitous connection to two whiskey lovers with an abiding admiration for the old Michter's legacy and quality. In the 1990s, Joseph J. Magliocco and his consultant and mentor Richard "Dick" Newman teamed up to resurrect Michter's. Magliocco and Newman began with a simple strategy - to honor the Michter's legacy by producing the best whiskey possible, cost be damned! After filing for the unused and abandoned Michter's trademark, they made their first major strategic decision: to resurrect Michter's in Kentucky, in the heart of the modern American whiskey industry, to ensure access to the best whiskey talent and resources available. Today, Michter's has three locations in Kentucky - a 78,000 square foot distillery in the Shively section of Louisville, the architecturally significant Fort Nelson Building on Louisville's Museum Row and 205 acres of farm land in Springfield. Michter's