In a special extended episode, Dave and H are joined by Dan McKee the Master Distiller and Andrea Wilson Master of Maturation and COO of Michter's, for a pour of their Original Sour Mash Whiskey.

Because of the time difference of the Australians, it's a nightcap, and for the Americans, it's a breakfast pour.

They chat about the history of Michter's, the flavours of the Michter's Small Batch Sour Mash expression (not quite a bourbon, not quite a rye) and some of the magic that makes Michter's a truly unique whiskey.

Chapters

00:00 Introduction to Michter's and Special Guests
03:04 The History of Michter's Distillery
05:48 Quality and Consistency in their Whiskey Production
09:02 Roles of Master Distiller and Master of Maturation
11:47 Production Techniques that Define Michter's
15:08 The Importance of Barrel Aging and Water Chemistry
17:55 Access to Michter's in Australia