Cognac Takes A Cue From Whisky

Whisky lovers have long relished the uniqueness of single-barrel offerings and individual cask selections, and that kind of careful curation has finally arrived in cognac.

Nicolas Palazzi, proprietor of importer PM Spirits, searches the cellars of grape farmers who not only grow, but also ferment and distill. Oftentimes the prize is a unique experience from a cask that has reached peak maturity, bottled at perfect proof to show off its charms. And, Palazzi says, he’s slowly growing an appreciation for his kind of farm-to-bottle treatment: “It’s a constant battle to get people to understand the wide possibilities of cognac.”

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The Best Whiskey Distiller You’ve Never Heard of Is Finally Getting His Due

INTRODUCING GREG METZE, 38 YEARS LATER

The Best Whiskey Distiller You’ve Never Heard of Is Finally Getting His Due

Greg Metze is the reason you drink craft whiskey, even if he can’t say why. He can tell you that, as a former master distiller at MGP in Lawrenceburg, Indiana, he presided over the production of whiskey, but he can’t explain how his creations ultimately filled the bottles of more than 120 brands. He certainly can’t mention any of those brands by name, nor can he discuss the role he played in the creation of any of the mashbill recipes that begot award-winning bottles, such as Bulleit 95 Rye. An iron-clad nondisclosure agreement Metze inked when he departed MGP in 2016 compels his silence.

Nicolas Palazzi, owner of PM Spirits, was primarily importing and distributing brandies and cognacs when the bourbon craze began to spin up. Palazzi knew he needed an offering within that category, but wasn’t sure where to begin. He worked with a guy who brought him various samples to blindly try over the course of a year. “The first batch around, I picked what I loved the best and it happened to be MGP juice,” Palazzi says. “The second batch also happened to be MGP. I thought they were great, the best of the bunch.”

Palazzi had heard of MGP, and Metze, but he didn’t have any firsthand knowledge. His edification process culminated in his belief that “these guys really know their shit,” Palazzi says. When you’re going to launch a brand with someone else’s whiskey, you want to know the juice is coming from a place that has mastered the process so there won’t be any discrepancies. MGP was solid.” Palazzi bought a slew of barrels and launched Mic.Drop Bourbon, which became a monster hit and sold out of its first two releases. “Both batches that put us on the map were distilled under Greg Metze’s supervision. That guy can make some incredible whiskey.” Mic.Drop’s third release, also a Metze by-product, is on shelves now.

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