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Flavours from the barrel
Michter's master distiller Pamela Heilmann is relishing the increased interest in American whiskey globally, a resurgence she feels was catalysed by the younger generation's dedication to craft.
"It seems that this generation is more concerned with the quality of the product rather than an inexpensive bottom-shelf brown spirit," she says.
Michter's produces bourbons and ryes out of Louisville, Kentucky.
While most distilleries add a lot of water to their product at the end, Michter's chooses to put its spirit in at a lower proof and add more water at the start of the process, despite it being far more costly because more barrels are required.
"This leaves a lot of the flavours from the barrel intact," she says. "We're noted for our mouth-feel and bold rich flavour."
Also, the barrel wood is air-dried before being toasted, as opposed to charring the wood immediately like with most companies. "This breaks down the layers of the wood so the liquid can get deeper into the wood," she says.
Ms Heilmann, 62, was in Singapore to promote the whiskeys. Michter's whiskeys will be featured as part of Manhattan bar's celebrated house pour programme, where they will be used in most whiskey-based cocktails.
She is also an industry pioneer.
Last year, she became the first woman to be made master distiller at a Kentucky Distiller's Association distillery since the Prohibition era, from 1920 to 1933, taking over from her predecessor Willie Pratt.
"I get it's a big deal, but it's not something I think about when I'm doing my job," she says.
She also jokes that Michter's is the "runt of the litter" alongside "big dogs" in the industry such as Beam Suntory-owned Jim Beam.
While Michter's produces a million proof gallons of spirit a year, she says the distillery will eventually be able to produce a million and a half proof gallons.
Comparatively, Jim Beam makes around 18 million proof gallons or more a year.
But Michter's is no pushover, having been recently acknowledged as a "heritage member" in the Kentucky Distiller's Association, a tier usually reserved for the biggest and oldest whiskey producers.
Despite fears that the boom will eventually hit saturation point and some smaller distilleries have been bought over by bigger brands, she is hopeful about the whiskey market.
"I don't have a crystal ball on whether this will last, but I think it can be sustained," she says.