Diane Keaton, Keanu Reeves and
Jack Nicholson at Le Grand Colbert
in Paris in "Something's Gotta Give" (2003) ❖❖❖ THIS WEEK LOUISVILLE COMES ALIVE By John Mariani NEW YORK CORNER THE REGENCY BAR & GRILL By John Mariani GOING AFTER HARRY LIME CHAPTER TWENTY-FIVE By John Mariani NOTES FROM THE SPIRITS LOCKER HOW MICHTER'S SPIRITS SOARED IN THE BOURBON MARKET By John Mariani ❖❖❖
On this week's episode of my WVOX
Radio Show "Almost Golden," on Wed. June
21, at 11AM EDT,I will be
interviewing Rohini Dey, restaurateur/owner of
Chicago's VERMILION about authentic Indian
cuisine.
Go
to: WVOX.com.
The episode will also be
archived at: almostgolden.
❖❖❖
LOUISVILLE
COMES ALIVE Having
been a frequent visitor to Louisville
going back to the 1970s, I waited a long
time for this city slumbering beside the
Ohio River and within sight of Indiana to
claim parity with progressive southern
cities like Charleston, Savannah and
Nashville by capitalizing on its history
and heritage. Now, after an absence of
five years, I have found Louisville has
bounded into the 21st century with
impressive vitality. Although much of its
core was not too long ago in shabby
condition, downtown Louisville has
magnificent antique buildings with cast
iron facades, now as colorfully restored
as San Francisco’s Painted Ladies, many by
new distilleries with the deep pockets to
do so. Several needed to be shored up with
new infrastructure costing hundreds of
thousands of dollars. NEW YORK CORNER THE REGENCY BAR
& GRILL
Loews Regency New
York Hotel
Just as the
long-gone Four Seasons Grill once epitomized
the Power Lunch, the Regency Bar &
Grill has for several decades now been known
for its “Power Breakfast,” at which the city’s
movers and shakers get in an early morning
meeting before limo-ing off to Wall Street,
City Hall or some media conglomerate. They
order the bagels and smoked salmon ($32) or
the eggs Benedict ($30), and some have even
been known to follow with a second breakfast
meeting around nine o’clock, when a line
snakes out the door waiting for a table. Open for breakfast,
lunch and dinner
daily. ❖❖❖
GOING AFTER HARRY LIME By John Mariani
*
*
*
The
next
morning when Katie and David came down to the
lobby at six-thirty, the concierge said, “Your
drivers have not yet arrived, but I do have a
message for you.”
Dear Miss Cavuto and Detective Greco,
Kim Philby
Katie looked at
David and asked, “I don’t remember him
mentioning any pills, do you?” John Mariani, 2016
NOTES FROM THE SPIRITS
LOCKER
Copper Stills at Michter's
Bourbon is back big time.
Among the most coveted is Michter’s,
which only became a brand as in the 1990s but is
now, despite deliberate keeping stocks low and
releases in small batches, the fourth fastest
rising brand in the market, ahead of Booker’s
and Basil Hayden. Recently at auction a bottle
of Michter’s 20-Year-Old bourbon went for
$27,500. I
visited Michter’s founder Joseph Magliocco (left)
at his distillery in Louisville, Kentucky, to
find out what’s driving the bourbon
market. What prospects for
whiskey did you see before you got into the
business? In the 1990’s when
we started out on our plans to bring out a rye
and a bourbon, the American whiskey business was
still in a serious downturn. We had no idea how
the category would grow over the next quarter
century. Why buy a brand
name for a distillery that no longer existed?
Where did you
obtain your initial stocks? I was working with
Dick Newman, former President of Austin Nichols
the maker of Wild Turkey, as my advisor. My
Sales Vice President Steve Ziegler and I went
around Kentucky with Dick to several
distilleries and tried their stocks. With the
American whiskey business being in the doldrums,
distilleries were happy to offer us wonderful
stocks that they were overloaded with. In the
1990’s, there was little to no market for older
age statement bourbon or American rye. Dick,
Steve, and I selected bourbon barrels and rye
barrels of a style we really liked, and our
first two Kentucky Michter’s offerings were 10
Year Kentucky Straight Single Barrel Bourbon and
10 Year Kentucky Straight Single Barrel Rye. Due
to confidentiality agreements, I cannot disclose
the particular distilleries that we purchased
this whiskey from. How much whiskey
were you able to produce when you built your
own distillery and how much today? We have Michter’s
Shively distillery with a 46’ high copper column
still and a 250 gallon copper pot still
doubler custom designed by the great
American still maker Vendome. This distillation
system is comprised of over 11,000 pounds of
copper. Our second distillery Michter’s Fort
Nelson has the legendary 550 gallon copper pot
still that does the first distillation and the
110 gallon copper pot still doubler originally
used at Michter’s Pennsylvania distillery. As a
company policy, we do not release production and
sales data. Maker’s Mark was
highly influential in the late 1980s in
putting bourbon back on the map with their
marketing. What were your ideas to promote
Michter’s? With our very
limited budget, we didn’t have many marketing
alternatives. We concentrated on tasting people
on our whiskeys and on educating people about
them. It was bartenders and whiskey
knowledgeable retail people in our industry who
spearheaded the comeback of American rye and the
growing appreciation for quality American
whiskey. These are the people that have been so
vital to promoting Michter’s.
Have you had
influence on the movies and TV shows Michter’s
has been featured on, like Billions
(below)? No, but we are
thrilled whenever we are watching a TV show or a
movie and see Michter’s. Your small batch
philosophy has given Michter's a
distinct cachet. But isn’t expansion the
American way of entrepreneurship? Bigger and
bigger? Everything we
release at Michter’s is truly small batch (we
intentionally designed our batching tanks so
that they cannot hold more than the contents of
20 full barrels) or single barrel. Although
Kentucky Michter’s has grown over the years, we
are still quite small compared to many other
American distillers. We have to allocate our
whiskeys because demand exceeds supply, and we
do want to be able to offer our loyal customers
more whiskey over time. That being said, we have
made a conscious decision to not cut any corners
as we increase our capacity. Whether we are
doing it or not, our goal is to make the best
American whiskey. We want our quality, if
anything, to get even better over time. If that
means growing more slowly, so be it. Why do different
iterations of whiskies aged in various barrels
mean such a wide spread of prices on the
shelf? Some of the
industry’s special releases can require more
expensive barrels and costly extra production
steps. Ultimately, the prices are set by
people’s demand for these iterations.
Steve Ziegler said
at one time, "My job was a lot easier
years ago when we felt lucky to sell 50 three
bottle packs nationally in a month. Now
unfortunately, what we release simply is not
enough to meet demand right now, and we are
addressing the shortfall without cutting
corners.” When did things take off? I can’t really
pinpoint a particular time when things “took
off.” We started off with extremely modest
sales, and the growth of Kentucky Michter’s has
been gradual over a 20 plus year period. Is everything you
make now allocated? Yes. In how
many countries do you have markets? We sell all over
the U.S., and we sell to over 60 export markets.
The Michter’s whiskeys have been well received
internationally, and our export business is
significant for us. It’s wonderful for our team
to be able to sell an American product abroad
that is recognized as high quality. How do you say “no more” to long-term customers who have stayed with you or important clients in hotel/restaurant markets like NY, Vegas, London, Dubai, etc?
That is one of the
hardest challenges that we face. We are so
grateful to our customers who have done so much
to introduce people to Michter’s. We
unfortunately don’t sometimes have as much to
offer them as they would like. We comply
with the applicable laws about allocating and do
our best to allocate fairly. For years Booker
Noe and Pappy had achieved cult status,
with available bottles going for well over
SRP. You said that at a recent auction a
bottle of M 20 Year old went for $27,500, yet
it is available on line for around $6-$7,000.
What causes such mania?
For years there
have been great Scotches and great Cognacs that
have been selling for thousands of dollars a
bottle. It‘s great to see that people around the
world are now realizing that whiskey made in the
U.S. can rival the world’s greatest spirits. The
prices being paid for some terrific American
whiskeys reflect that realization. What makes the
20 Year Old and your newest signature
releases much different from
other bourbons and ryes you make?
At Michter’s we pay
as much attention and take as much care with our
Michter’s US*1 Bourbon and our Michter’s US*1
Rye as we do with our most mature and most rare
offerings. Our Master Distiller Dan McKee and
our Master of Maturation Andrea Wilson carefully
monitor the aging of our barrels. The ones that
they let age to 20 years and beyond are pretty
extraordinary. When making great whiskey, there
is no substitute for patience. Whether it’s a
special release like our Toasted Barrel Whiskeys
(in 2014 Michter’s became the first whiskey
company to finish whiskey in a barrel that was
toasted, but not charred) or one of our ongoing
offerings, we pursue a house style that is rich
and flavorful. How did Bourbon Row
on Main Street come about? Whose idea? Did the
old distilleries and new distilleries
agree on the idea. Were you in at
the beginning? In 2011 we
announced our plans to renovate the historic
Fort Nelson Building and turn it into a
distillery. At that point, as far as I know, we
were the first whiskey company in decades
to announce a downtown distillery. Because
of the poor condition and the historic status of
the Fort Nelson Building, we were not able to
open Michter’s Fort Nelson Distillery (left)
until our renovation was finally complete in
2019. By then several other wonderful downtown
distilleries had been opened by other Kentucky
distillers. I think that having a group of great
downtown distilleries creates a critical mass
that benefits all of them. Is your plan
to keep making small batches of
successful bottling or to put a series of
new products in the market? At Michter’s we are always experimenting and innovating in an effort to make the best whiskey possible. We plan to continue to offer single barrel and very small batch whiskeys made at Michter’s Shively Distillery and eventually offer some of the whiskey we have been making at Michter’s Fort Nelson Distillery on the legendary Michter’s pot to pot still system first used at Pennsylvania Michter’s.
I work between
Michter’s in Louisville and its Manhattan-based
parent company Chatham Imports. After 25
years of staying in Louisville’s great hotels, I
bought a home in Kentucky. The people I have met
here in Louisville are wonderful, and I plan to
spend a lot of time in Kentucky.
❖❖❖
"I learnt a
number of life lessons on the four-day trek along
the fabled Inca Trail to Machu Picchu, not least
the importance of pronouncing the sacred site
correctly. 'Machu-Pick-Chew' means 'old mountain';
'Machu-Pea-Shew' translates to 'old penis', which
can be very entertaining for the trek porters when
western tourists — and I confess I was among that
number — haven’t done their homework."—Kay Burley, "Deep-fried guinea pig
and secret oxygen supplies: what it’s like to
hike the Inca Trail," London Times (May
2023).
❖❖❖ Any of John Mariani's books below may be ordered from amazon.com. The Hound in Heaven (21st Century Lion Books) is a novella, and for anyone who loves dogs, Christmas, romance, inspiration, even the supernatural, I hope you'll find this to be a treasured favorite. The story concerns how, after a New England teacher, his wife and their two daughters adopt a stray puppy found in their barn in northern Maine, their lives seem full of promise. But when tragedy strikes, their wonderful dog Lazarus and the spirit of Christmas are the only things that may bring his master back from the edge of despair. WATCH THE VIDEO! “What a huge surprise turn this story took! I was completely stunned! I truly enjoyed this book and its message.” – Actress Ali MacGraw “He had me at Page One. The amount of heart, human insight, soul searching, and deft literary strength that John Mariani pours into this airtight novella is vertigo-inducing. Perhaps ‘wow’ would be the best comment.” – James Dalessandro, author of Bohemian Heart and 1906. “John Mariani’s Hound in Heaven starts with a well-painted portrayal of an American family, along with the requisite dog. A surprise event flips the action of the novel and captures us for a voyage leading to a hopeful and heart-warming message. A page turning, one sitting read, it’s the perfect antidote for the winter and promotion of holiday celebration.” – Ann Pearlman, author of The Christmas Cookie Club and A Gift for my Sister. “John Mariani’s concise, achingly beautiful novella pulls a literary rabbit out of a hat – a mash-up of the cosmic and the intimate, the tragic and the heart-warming – a Christmas tale for all ages, and all faiths. Read it to your children, read it to yourself… but read it. Early and often. Highly recommended.” – Jay Bonansinga, New York Times bestselling author of Pinkerton’s War, The Sinking of The Eastland, and The Walking Dead: The Road To Woodbury. “Amazing things happen when you open your heart to an animal. The Hound in Heaven delivers a powerful story of healing that is forged in the spiritual relationship between a man and his best friend. The book brings a message of hope that can enrich our images of family, love, and loss.” – Dr. Barbara Royal, author of The Royal Treatment. ❖❖❖
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