A quick summation offers that the bourbon was dried in early 1974, at what could eventually be known as the Michter's Distillery close Schaefferstown, Pennsylvania. Adolph Hirsch commissioned the whiskey at a single 400-barrel batch. It was the standard bourbon recipe used in the distillery by master distiller Dick Stoll, who discovered it, and also his commerce, under Everett Beam. The bourbon had a mash bill of 75% corn, 13% rye, and 12% malted barley. ……