EDITOR Tash McGill
HEAD DESIGNER Sara Cameron, Minted Design Co.
PROOFREADER Nikki Crutchley
(Crucial Corrections)
CONTRIBUTORS Tash McGill, Tom Price, Jamie Dickens
COVER IMAGE Michters
PHOTOGRAPHY AS SUPPLIED
Michter's Distillery, Kemuri Hi-Fi, Kismet Cocktail & Whisky Bar, Cook & Nelson
ADVERTISING ENQUIRIES & STORY PITCHES contact@moregooddrinks.com 027 688 4002
ONLINE & NEWSLETTER www.moregooddrinks.com
ISSN 3021-243X
Spring is springing which means refreshing flavours, the promise of favourite spring ingredients and longer days to enjoy afternoon aperitivo hours.
In this issue we explore American whiskey and scratch beneath the surface of traditional whiskey and cola to discover a rich world of flavour and precise technique creating some of world’s most desirable whiskies. Michter’s were named the World’s Most Admired Whisky in 2023, so to really understand their work, I went behind the scenes in Kentucky, USA to spend a day at the distillery with master distiller Dan McKee and Andrea Wilson, their master of maturation. It was a wild ride of banter, science and delicious cocktails as we visited every corner of the distillery and their downtown Louisville bar.
Take a sneak peek at our favourite whisky bars around the country where you can taste the finest American, Scotch and world whiskies. You’ll want to take a minute to relax between distillery visits as we introduce our NZ Distillery Trail.
We’re excited to talk about Good Sh*t too – the pre- & probiotic soda we just can’t get enough of and will refresh your at-home cocktail game with a little boost of good-for-you flavour.
Finally – be sure to take a peek at The Rumbles winners of the New Zealand Rum Awards featured on the back cover. A delicious line up of rums, including some of New Zealand's best producers.
What does it take to become the world’s most admired whiskey? Tash McGill is invited behind the scenes at Michter’s to explore the dynamic partnership between distillation and maturation that is redefining the spirit of American whiskey on the world stage. ————
When I first met Michter’s Master Distiller Dan McKee in Christchurch at Dramfest 2023, he made such a funny joke I choked with laughter on the exquisite 20-year-old bourbon he’d just poured. He told me then how much I would enjoy meeting Andrea Wilson, the Master of Maturation should I ever make it to the distillery. Just over a year later, I’ve pulled into the carpark at a nondescript commercial building that houses some of the world’s most delicious American whiskey. I’m about to have a once in a lifetime experience touring Michter’s closed-to-the-public distillery, with both Dan and Andrea, the masterful duo responsible for creating one of the world’s most admired whiskies.
Whiskey makers tend to take the business of making whiskey very seriously, including the long-reaching debate over what has the maximum impact on the final product – is it the distillation (Dan’s domain) or the cask maturation and finishing process (Andrea’s domain). The good news is that neither Andrea nor Dan take themselves too seriously, as we immediately enter into a deep discussion on the values that drive the Michter’s team. They do take commitment to the Michter’s Way very seriously, even through the banter that laces the next few hours we spend together.
Along with multiple individual awards for their delicious bourbon and rye spirits, Michter’s was named the World’s Most Admired Whisky in 2023, for several very good reasons. Being at the distillery is a chance to see and understand exactly what makes Michter’s so very, very good.
It's one thing to taste and love a whiskey expression – for me, the Michter’s 10-year-old bourbon, Toasted Barrel and the Rye are bottles I would always keep on my bar at home, smooth but uncompromising on flavour and offering complexity, sweetness and depth. It’s another thing to learn and then admire the values, attitude and philosophy of whiskey makers that contributed to the process producing those spirits. In an age where how we do things should matter as much as what we do, it’s a privilege to see the proof of the pudding.
For starters, Andrea Wilson is a pillar of the American distilling industry with a long history at Diageo North America. She also wears two hats at Michter's, running their overall operation day in and day out, in addition to her
responsibility for managing the cask and maturation process. Dan McKee came to Michter’s to work for one of his mentors, Pam Heilmann. When she retired Dan became master distiller. While it's common for distillers and blenders to work closely together in the Scotch whisky industry, Andrea and Dan work in the kind of partnership that is quite rare in American whiskey.
Throughout the day, they take turns managing team queries and solving challenges as they arise, quick to explain – despite the success and growth of the Michter’s brand, they are still a relatively small team of just 100 or so. Michter’s is a familyowned business – Joseph Magliocco purchased the Michter’s trademark and brand in 1997 without any whiskey or recipes to accompany it. Originally a Pennsylvania distillery known for rye whiskey and with history dating back to 1753, the name Michter’s is a contraction of the original founder’s son's names, Michael and Peter. Traditionally a rye distillery, rye whiskey continues to be an important part of the brand portfolio.
It's here we begin to explore ‘the Michter’s Way’ which might aptly be described as a ‘just at the right time’ philosophy. Time is a key decision-making factor in any whiskey business, and as Dan and Andrea explain, especially so at Michter’s. When Magliocco began the rebuild of the distillery, long-aged American whiskey was not in high demand and is still only an emerging category with Michter’s leading the way. To age whiskey for that length of time requires extraordinary skill and patience to do it ‘just in time’.
The highly sought after 10-year-old bourbon release isn’t always released at exactly 10 years, sometimes they have to wait till it’s just right. There’s a healthy banter that demonstrates exactly the kind of positive tension required in making some of the world’s best whiskey. Sometimes you simply must wrestle with decision for long enough to be certain you’re making the right one – whether it’s deciding if a whiskey is ready or a production methodology.
We sit down to a flight tasting of the full product range of Michter’s Whiskey from their mainstream releases to the white-glove service pouring of the extremely limited release Michter’s Celebration, a 2022 Sour Mash release. Similar to
sourdough, sour mash whiskey uses remnants of the last batch to begin and enhance the fermentation of the next batch. It’s here that Andrea invites me into the first of several taste experiments. You can rely on Michter’s whiskey to deliver a smooth and approachable mouthfeel and taste regardless of the alcohol strength of each release. This is due to putting the new make spirit into the barrel at a lower proof point of 103 (or 51.5% abv). It’s meant to deliver a more complex and richer whiskey with heightened approachability. For proof, Andrea shares one of the many Michter’s lab trials – a side by side comparison of how the whiskey matures when entered straight off the still rather than when the alcohol strength is lowered. In the blind taste test, I gravitate to the lower barrel entry point whiskey. It delivers more flavour and balance, is softer and yet more robust. Andrea explains that the interaction with the cask overtime is benefited by the lower alcohol point.
This isn’t the only thoughtfully selected production method that might rankle whiskey purists, who lean towards maximum alcohol and minimal interference. Using chill-filtration in whiskey production has become a heated discussion point in recent years, but, ultimately, it’s important to remember that all production methods are simply tools in the hands of master whiskey makers looking to produce the best whiskey they can. In addition to their proprietary yeasts and bespoke mashbills, Dan and Andrea explain another Michter’s distinctive as they showcase the bespoke filtration for each unique whiskey expression and how they are constantly pursuing the most approachable and flavour-led whiskies that consumers will enjoy.
Thoughtful, methodical and willing to take the time to debate and discuss – the Michter’s Way is what has driven them to the top of American whiskey and why you can trust that each bottle has been carefully made to exacting standards.
We walk through the compact, well-engineered distillery from the grainery depository to the fermentation tanks and stills themselves. I tip my glass under a cascade of golden whiskey being poured straight from the barrel and savour the vanilla, caramel and toffee that comes straight off the nose of the whiskey. As we leave Dan’s sanctuary, we wander into the barrel warehouse, which is Andrea’s playground. A barrel house is as wondrous for the senses as walking into a perfumery. Barrels from oldest to youngest are stacked from floor to ceiling. It’s emotionally stirring to see a family legacy and the legacy of so many passionate whiskey makers stacked in these racks. The Michter’s history of whiskey makers includes a long line of mentors and mentorees who have all taken their place.
Lastly, we head to the Fort Nelson distillery for a tour of the public facility and the upstairs bar. After tasting the full lineup and soaking in the science, it’s joyful to sit down and revel in the point of it all – enjoying things the Michter’s Way, which means warm hospitality and plenty of delicious cocktails.
Perhaps that’s one of the greatest aspects of American whiskey – always delicious to sip but approachable for making some of the greatest whiskey cocktails you’ll ever taste.
With a reputation for being sweet and often mixed with Coca-Cola, American whiskey may have passed you by for complexity, curiosity and mixability.
Perhaps you grew up with parents who only ever drank Scotch and have never dreamed of using Scotch in a cocktail. But American whiskey has plenty to offer, from complex recipes and layers of flavour perfect for blending in cocktails to sipping bourbons that please the palate. So here’s our guide to understanding American whiskey to get you started.
Whiskey with or without an ‘E’, doesn’t have anything to do with the recipe or quality, just the heritage. Early American whiskey makers came from Ireland and adopted their traditional spelling with an ‘E’, but the Samuels family of Maker’s Mark used their Scottish heritage spelling ‘Whisky’. Either way – American whiskey is known for their mix of corn and grain base to perfect sweetness, spice and warmth.
There are a few main types of American whiskey you'll want to know about:
• BOURBON: Think sweet corn, caramel and vanilla. It's like a warm hug in a glass, with a minimum of 51% corn in the base recipe. Rye, wheat and barley might also be used.
• RYE WHISKEY: This one's got a bit of spice and kick. Rye whiskey is known for its spice and green, grassy profile and where the recipe is more than 51% rye grains.
• TENNESSEE WHISKEY: Similar to bourbon, but with a smoother finish thanks to a sugar maple charcoal filtering process known as the Lincoln County method.
• AMERICAN SINGLE MALT: This is a newer kid on the block, made entirely from malted barley and aged in new oak barrels.
• WHEAT WHISKEY: A softer, sweeter option, perfect for whiskey newbies.
Just like Scotch whisky, American whiskey has a number of rules around production and process that help determine and regulate what category of whiskey is being made.
All American whiskey categories must be aged in new, charred American Oak barrels for a minimum of two years – with the exception of 100% corn whiskey, which can be matured in used or uncharred barrels.
'Straight' whiskey means it’s been aged for a minimum of two years in new, charred American Oak barrels.
'Bottled in Bond' means the whiskey has been aged for a minimum of four years and bottled at 100 proof or 50% abv.
While the regulations require American whiskey to be aged for a minimum of two years in new American Oak barrels, any whiskey that has been aged for less than four years must carry an age statement.
Let's break down some whiskey jargon:
• MASH BILL: The different grains used to make the whiskey. A combination of corn, rye, barley or wheat. Whiskey makers tend to keep their exact recipes highly guarded secrets.
• PROOF: How strong the whiskey is. In New Zealand we use alcohol by volume (ABV). If a whiskey is labelled as 100 proof, it’s 50% abv.
• BARREL AGE: How long the whiskey was aged in the barrel.
• FINISH: Extra flavours added by ageing the whiskey in a different type of barrel.
American whiskey is traditionally a journey of balanced sweetness and spice, which is why it also makes a great spirit base for cocktails. When you're tasting whiskey, pay attention to:
• NOSE: What do you smell? Think of things like caramel, oak or spice.
• TASTE: How does it taste? Sweet, spicy, smoky?
• FINISH: How long does the flavour last?
Remember, the best way to learn about whiskey is to try different ones and find what you like. So grab a glass, take your time and enjoy the journey!
Instead of feeling overwhelmed at a liquor store, a great way to explore a range of whiskies is simply heading to a bar, pulling up a chair and relying on a trustworthy bartender to help you explore your palate.
Pull up a group of pals or schedule a fun date night and head to one of these specialty whisky bars to receive exceptional service and a personalised guide to whiskies of all sorts. These are some of our favourite whisky bars up and down the country.
MAP-MARKER-ALT LEVEL 1, 3 O’CONNELL ST, AUCKLAND
Known for an extensive cocktail menu and batch kitchen, Panacea is also home to one of Auckland’s best whisky collections, thanks to the passion and knowledge of owner Danny Dentith. The whole Panacea experience is really a bar without a bar, meaning their cocktails are pre-batched for a consistent serve each time and the focus can be on the guest experience. Instead of pulling up a seat at the bar, Danny and his team are more likely to grab a seat next to you on their plush sofas to explore the flavour profiles you’re looking for. It’s a highly recommended experience, especially as the team go to work pulling whisky bottles from tucked away shelves and cabinets. Imagine sitting in the lounge room of your personal whisky shepherd and you’ve just about got it nailed.
KEMURI HI-FI ↑
MAP-MARKER-ALT BASEMENT, COMMERCIAL BAY, QUAY
This newly opened Japanese inspired whisky bar and listening lounge is the combination of Jason Clark and Vishal Vasan’s passions for whisky, good music and friends sharing passion. The whisky cabinet is arranged according to flavour profile, making it easy to navigate through smoky, sweet and spice corners of the whisky world. You’ll also enjoy the option to secure a whisky membership or the unique collaborative bottling from Waiheke Whisky, exclusive to Kemuri.
MAP-MARKER-ALT VICTORIA
Whisky aficionado and owner Alex Hudson has a great palate and love of whisky. Sign up for one of the regular tasting nights or simply pop in after work for a bit of a chat and a boilermaker (a beer matched with a whisky). Ask Alex for a recommendation or custom whisky-based cocktail and enjoy the vibrancy of this warm and welcoming venue. Plan a regular visit to work your way through the top shelf or become an aficionado of the pickleback – traditionally an American bourbon served with a side of pickle juice.
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MAP-MARKER-ALT HARDY
One of the best little whisky bars in the country, the towering shelves of American, Scottish and New Zealand whiskies might seem intimidating but within minutes you’ll be more intrigued than anything else. While the bar offers a full and exciting line-up of cocktails (sometimes served with a bubble machine), they are the only Ardbeg Embassy bar in the New Zealand currently and serve a marvellous Maker’s Mark Gold Rush cocktail. Nick and Kymberly Widley have a well-trained team to guide you through the regions and flavours of whisky. Even better if you can make it for one of their regular theme parties or live music nights. They also host regular tasting evenings, a great excuse to get pals together for a fun night out of palate exploration.
One of the largest collections and whisky menus in the country, the gorgeous little bar tucked away on New Regent St manages to hold an incredible variety of whiskies and whisky cocktails for your enjoyment, especially alongside their world famous toasties. Again, you’ll find a willing team who can help you pull together custom whisky tastings to expand and explore new brands and styles of whisky. Whisky is served to be savoured when poured neat into a Glencairn glass, with a handwritten id tag and served on a silver tray.
From the top of the South to the very edge of the island, there are unique distilleries in unique pockets of the South Island for you to explore.
Whether you’re touring the island from top to bottom or looking for something to add to your weekend itinerary –use the first installment of our NZ Distillery Trail to meet the craftspeople making some of New Zealand’s best tipples.
MAP-MARKER-ALT 46A Commercial Street, Tākaka
ARROW-POINTER dancingsands.com
�� Monday-Thursday 10am-4pm, Friday & Saturday 11am-4pm. We are open most public holidays.
Nestled in central Tākaka, Golden Bay, Dancing Sands welcomes visitors to their Cellar Door and Tasting Room six days a week, all year round. They are a working distillery –which means that you’ll be able to watch the team at work through the Cellar Door windows into the production area whilst you taste their range of spirits. Two stills, Florence (700L) and JC (150L) are in full view and the team will share with you the story of how Dancing Sands was established in 2016 and has grown into the business it is today. Your host in the Cellar Door or on a tour will be the same team member that makes, bottles and labels their spirits on site. They love to answer questions and show people behind the scenes into where they make their award winning spirits.
“We are known for their innovative flavoured spirits, focussing on botanicals from around Golden Bay or the wider region for inspiration. For example our Dry Gin is made with locally foraged mānuka twigs and leaves. We make a Wasabi Gin from real wasabi root which grows in the Waitapu river down the road from the Distillery. We use locally sourced botanicals and ingredients where possible - and always all natural - and try to make sure that our spirits provide an innovative twist.”
MAP-MARKER-ALT Cellar Door, 10 Smith Street, Reefton
ARROW-POINTER reeftondistillingco.com
�� Bookings by appointment
Tucked away on the West Coast, Reefton Distilling Company is revitalising Reefton with their awardwining spirits. You can choose from a cellar door tasting experience in town or a pre-booked distillery tour for up to 8 people. Either way, you’ll hear the inspirational story of founder Patsy Bass and the rich history of Reefton, the legend of Little Biddy for whom their gin is named and the exciting development of Moonlight Creek Whisky.
MAP-MARKER-ALT 8 Roberts Street, Dunedin, 9016
ARROW-POINTER dunedincraftdistillers.nz
�� Distillery open Wed/Fri 1:00-4:00PM. Tours by arrangement Wed-Saturday
Travelling further south, Dunedin Craft Distillers can be found in the Dunedin Harbour Basin. Dunedin Craft Distillers brew, ferment and distil spirits from surplus bakery products, otherwise destined for landfill. All their spirits are cut to proof with rain water harvested from Dunedin's iconic Mount Cargill. Locally foraged botanicals feature in most of their Working Title Spirits and Liqueurs. Named in National Geographic's annual guide of the most exciting, meaningful, and one-of-a-kind travel experiences for 2024, their 'Bread to Bottle Tour' is unique in Aotearoa. Share their journey as they guide you through their brewhouse and distillery. Experience first-hand the process of transforming food waste into premium spirits. Questions and upcycling discussions are encouraged. The tour concludes with tasting samples and a mini cocktail.
MAP-MARKER-ALT 71 Sandymount Road, Dunedin
ARROW-POINTER sandymount.nz
�� Wednesday – Friday 12pm – 5pm, Saturdays 2 – 4pm
At the end of some of the most beautiful coastal roads on the Otago peninsula and nestled amidst the spectacular Sandymount hills, the Sandymount Distillery welcomes visitors to explore their passion for distilling at the cellar door. Immerse yourself in the excellent flavours and aromas of their award-winning handcrafted spirits while learning about the commitment to sustainability as New Zealand’s first carbon-zero distillery. You’ll have the chance to experience the full range of spirits including a selection of vermouths and bitters for the perfect cocktail combination.
MAP-MARKER-ALT 250 Ocean Beach Road, Ocean Beach, Bluff
ARROW-POINTER bluffdistillery.com
��
One of the country’s newest distilleries, Bluff Distillery is located 30m from the mighty Foveaux Strait. Not any easy place to be with the brisk Sou'wester pouring in at 60 knots more days than not, but nothing is easy down in Bluff. Their still (Hannah) is the only one in New Zealand being cooled by sea water, allowing for interaction with a pretty harsh environment. Come and discover the history of one of New Zealand's oldest settlements and how its stories and the sense of place have influenced the creation of the Bluff Distillery and their Bluff London Dry Gin. Nothing funky, gin that does what it says on the tin.
We can’t get enough of the Good Sh*t range of sodas which have been stocking the home fridge for the last month. Not only is it the preferable way to enjoy your daily pre-and probiotics as well as a fair whack of your daily fibre needs, but they taste great. While a lunchtime soda with refreshing bursts of citrus or natural cola gives you a boost in the afternoon, we love these spirit & mixer combos that give you an excuse to enjoy a cheeky fizzy treat with your favourite spirit.
GOOD SH*T COLA & WHISKEY →
200ml Good Sh*t Cola
50ml whisky
1 lime wedge
1 large long ice cube
GLASS - Short tumbler
Add whisky and ice into a short tumbler. Top with Good Sh*t Cola.
Stir and garnish with a slice of lime.
GOOD SH*T & RUM
200ml Good Sh*t Ginger
50ml rum
1 large long ice cube
1 lime wheel
GLASS -Tumbler
Measure and pour rum into a tall tumbler. Add ice.
Fill slowly with Good Sh*t Ginger. Garnish with a lime wheel.
GOOD SH*T & TEQUILA
100ml Good Sh*t Tropical
50ml tequila
15ml Cointreau
15ml lime juice
1 lime wheel
Ice cubes
GLASS - Coupe
Measure and pour tequila, Cointreau, passionfruit and lime juice into a shaker.
Fill 3/4 with ice cubes and shake vigorously.
Strain contents into a chilled glass, top with Good Sh*t tropical.
Garnish with lime wheel.
GOOD SH*T SLUSHY
150ml Good Sh*t Cola
50ml spiced rum
150ml coconut water frozen
cubes
¼ cup frozen raspberries
1 slice fresh coconut and husk
GLASS - Goblet
Freeze coconut water in advance. Add all ingredients to a blender and blitz.
Pour into glass. Garnish with a slice of fresh coconut and husk
GOOD SH*T & SEEDLIP
150ml Good Sh*t Cola
50ml Seedlip Spice 94
35ml fresh orange juice
2.5ml lavender maple infusion
Ice cubes
GLASS - Short tumbler
ADVANCE PREP: LAVENDER MAPLE INFUSION
8 lavender buds
100ml maple syrup
50ml hot water
Add ingredients into a glass jug and steep for 24 hours. Strain through a fine sieve and keep in the fridge.
COCKTAIL METHOD Add
Seedlip Spice, lavender maple infusion and fresh orange juice into a shaker of ice. Shake well.
Empty contents, including dirty ice, into a short tumbler. Top with Good Sh*t Cola.
Garnish with lavender.
GOOD SH*T GIN COCKTAIL
200ml Good Sh*t Citrus
50ml gin
1 sprig lemon balm
1 large format ice cube
GLASS - Tumbler
Add gin and ice into a tall tumbler.
Top with Good Sh*t Citrus.
Stir. Garnish with a sprig of lemon balm.
GOOD SH*T GINGER ↘
200ml Good Sh*t Ginger
30ml bourbon
30ml Cointreau
30ml lime juice
30ml simple syrup
1 ginger slice
Ice cubes
GLASS -Short tumbler
Pour bourbon, Cointreau and lime juice into a shaker with lots of ice.
Mix in sugar syrup for a touch of sweetness. Shake.
Pour into glass and top up with Good Sh*t Ginger.
Garnish with a ginger slice.
GOOD SH*T & LIMONCELLO
200ml Good Sh*t Citrus
50ml limoncello
Frozen ice cubes
1 lemon zest spiral
GLASS - Flute
Freeze Good Sh*t Citrus in an ice tray. Once frozen, add Good Sh*t citrus cubes and limoncello into a blender, and blend.
Pour into glass. Garnish with lemon zest spiral.
