Recorded at Michter’s Shively Distillery in Kentucky, this episode features a sit-down with Master Distiller Dan McKee and Master of Maturation Andrea Wilson — two icons of modern bourbon. We dive into the origins of Michter’s Toasted Sour Mash Whiskey, the innovation that helped spark the toasted barrel movement, and taste it alongside the classic US*1 Sour Mash. Dan and Andrea share insights on Michter’s meticulous small-batch process, why they age “to taste” instead of by age statement, and how they keep consistency at the core of everything they bottle. Plus — a lighthearted conversation about toasted marshmallows, Bourbon Heritage Month, and what makes Michter’s one of Kentucky’s most beloved distilleries. If you love bourbon history, innovation, and authenticity, this one’s for you.