Apologies to Aidan and Bamber for my ID confusion.
As regards pot-still, it's informative and interesting to me that reference to 'pot-still' in the Isles refers to the mashbill as much as the distillation method. I'm pretty well-versed in American whiskey and its traditions, and I didn't know that. Thus, when I hear/read someone refer to 'pot-still', distillation processes only come to mind.
As for the Hirsch (Michter's distillate) being 'pot-stilled', the only documentation I've ever seen of that is a photo of the Michter's column still with the built-in, pot-still 'doubler' labeled "Pot Still":http://web.tampabay.rr.com/ybfowler/legacy.htm
(scroll down about 1/4 of the way, to where the text describes 'the old-fashioned pot still...method', and look at the picture. You'll see 'Pot Still No. 3' as part of a quite-plain column still.)
The Hirsch bourbons, in other words, were not pot-stilled in the sense that they were distilled in copper pot stills. The whiskey was distilled in columns like all other American whiskey in that age. In the way that they are called 'pot-stilled' all other American straight whiskey also could be so termed.
And, finally -- no, no American whiskey aside from the Woodford Reserve Four Grain and Canada's Forty Creek Three Grain remind me of what I think of as 'pot-still'.