Chicken Cock’s Rapid Growth
Just a few years after Chicken Cock's founding, James A. Miller passed. All he left behind were a few thousand dollars to a trusted clerk at the distillery and a high-quality whiskey brand that was still in its infancy. The clerk, a man named George G. White, would be the man to carry on Chicken Cock Whiskey’s legacy and make it into what we know today.
Together, White and a few partners were able to buy the distillery and continue production. Soon, the Chicken Cock Distillery was mashing up to 400 bushels of grain per day. At this rate, 9,000 barrels of Chicken Cock Whiskey were filled annually.
Around 1880, White changed the distillery’s name to the G.G. White Distillery. The name might have changed, but he didn’t forget who created this iconic bourbon. White paid homage to James A. Miller by renaming the spirit The Old J.A. Miller Chicken Cock.
By 1886, White had increased the mashing capacity to 600 bushels per day. This warranted the creation of six warehouses, each capable of storing up to 32,000 barrels.
America was starting to notice.