Jack Smith, KQ, CSS - - $40 Advance Purchase Link:

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1 Whiskey #1 Metro Atlanta Scotch Club A Taste of Private Barrel Bourbon Fine Bourbon Tasting / February 7, 2019 (Thursday 7:00 PM) / $50 At the Door Landmark Diner (Buckhead), 3652 Roswell Rd NE, Atlanta, GA Ph: (404) BUFFALO TRACE KY Straight Bourbon / 'Single Barrel Select' (Misty & Jamie Farris/Lincoln Rd Package) / NAS / 45% ABV / OB: Buffalo Trace Dist / Dist Owner: Sazerac Co. / USA (Frankfort, KY) Age: Rumored to be 9-9½ years old. Mashbill: 75% corn, 10% rye and 15% malted barley. TASTING NOTES by BreakingBourbon.com: NOSE: There s only slight variation in the noses between the two bottles. The standard bottle is a tad sweeter smelling than the single barrel. Both offer about the same complexity. After allowing some air into the bourbon, the standard offering began to smell much like a traditional bourbon with few unique traits. The single barrel on the other hand started to develop a more okay depth. PALATE: The single barrel is much smoother than the standard bottle. This is a prime example of a bourbon that doesn t have to taste harsh to have a rich flavor and doesn t taste watered down. Although, allowing some air into the glass made the single barrel palate flatten some, while the standard offering revealed additional fruit flavors and oaky depth. FINISH: The standard bottle s finish is dryer and harsher than my single barrel. The harshness actually traveled into my nose a bit. I ve said over and over when sipping my single barrel Buffalo Trace how great the finish is. It just has a rich flavor that is hard to beat for the price. It s by far the bourbon s strongest aspect and sells me every time on the single barrel version. VALUE: Its extra $10-$15 is well worth the smoother palate and the superior finish. Buffalo Trace Distillery (Franklin County) 113 Great Buffalo Trace Frankfort, KY The Sazerac Company, Inc. 803 Jefferson Highway New Orleans, LA President & CEO: Mark Brown Distillery Manager: Harlen Wheatley, Master Distiller Brand Manager: Kris Comstock, Marketing Director - Bourbon Brand Ambassador: Greg Fears et al Established: 1858 (Daniel Swigert built a small but up-to-date distillery at the warehouse and Riverside site. Colonel E.H. Taylor Jr. purchased the distillery in 1871 and named it O.F.C. (Old Fire Copper) Distillery. - Founders: Hancock Lee & brother Willis Lee - Water Source: Cove Spring Location: Along the Kentucky River in Franklin County features 130 buildings, six 53 tall corn silos, and 50 warehouses housing more than 1-milliion aging whiskey barrels. (Beam 1.8m and Heaven Hill 1.3m barrels of ageing American whiskey.) It consists of 114 buildings on a 427-acre site (including its purchases of a 233-acre farm (November 2014) and 49-acre parcel (April 2015) on a ridge above the distillery). 30 or more additional warehouses will be built on the new properties at the rate of a new warehouse every 5 months for 10 years. - Mashbill: 75% corn, 10% rye and 15% malted barley. Equipment/Personnel: 3 column-still sets w/ doublers, 3 16,800-USG (cooking 10,000 bushels of corn daily), twelve chiller/fermenting 90,000-USG & a staff of 350. Brand Portfolio: 1792 Barrel Select, Alexis Vodka & Gin, Ancient Age, Benchmark, Big House, Black Prince Scotch, Blansac Brandy, Blanton s, Bowman's Small Batch, BT Distillery Experiments, Buckhorn, Buffalo Trace, Caribaya Rum, Carnaby s Gin, Clyde s Gin, Colonel Lee, Concannon, Coulson s, Devil Springs Vodka, Donegal Irish whiskey, Dorado Tequila, Duncan s Little John Gin, E.H. Taylor Jr, Eagle Rare, Elmer T. Lee, George T. Stagg, Georgi Vodka & Gin, Hancock's, Jeffers Creek, Kentucky Gentleman, Kentucky Tavern, Llord s cordials & liqueurs, Majorska Vodka & Gin, McColl s, Military Special, Old Charter, Old Taylor, R.J. Hodges American whiskey, Rockhill Farms, Setter, Sir Francis whiskey, Ten High, Tom Moore, Two Stars, Van Winkle, Very Old Barton, Virginia Gentleman, W.L. Weller, Wild Flame, & Zackariah Harris Bourbon. Mash Type: Sour (few whiskeys are made with sweet mash except some craft distilleries) Still Proof: 140-proof (70% ABV). Barrel Entry Proof: 125-proof (62.5% ABV); Weller/Pappy 114-proof (57% ABV). - Casks: American Standard Barrel (ASB); Amer. white oak; New; Charred; 53-USG/200-L. From Independent Stave Co., Inc. Staves 6-month air-dried (rather than kiln-dried), #4 char (heaviest; aka alligator char) Elevation: 154.6m MSL (507 feet above mean sea level) In 1949, a slight young man fresh out of college with an engineering degree (thanks to the GI Bill based on his WWII service as a radar bombardier in the USA Air Corps) came to work at Buffalo Trace Distillery (then known as the George T. Stagg Distillery). That man was Elmer T. Lee, would become a legend in the Bourbon industry as the Master Distiller that created the world s first single barrel Bourbon in 1984 and revitalizing the Bourbon industry in the process. After 36 years of service at Buffalo Trace Distillery, Elmer retired in 1985, but continued to travel the world as a Bourbon ambassador for Buffalo Trace. He regaled Bourbon fans with stories from his past, while educating them about the history and heritage of America s native spirit. Shortly after his retirement, Elmer was honored with his own namesake single barrel Bourbon. Every Tuesday, Elmer visited the Distillery in which he had spent so much of his life, went to the laboratory, and personally selected the barrels for his namesake brand. Sadly, in 2013 Elmer died just a few weeks shy of what would have been his 94th birthday. But he will be ever remembered as a true legend of the Bourbon industry. Make this toast: Well done, Mr. Lee. Filtration: Yes, ETL is chill-filtered. Bottling Proof: 90-proof; 93-proof (for his age at death) Warehouse D : 22,500-barrels (1907); 9-stories, organic materials: brick-walled with concrete floors; BT s hottest WH. Top floors (7-9) for exaggerated ageing, increased caramel or smoky nugget notes. Elmer T. Lee designated maturation site is floors 7-9. Thermal Lag: Lower highs/higher lows; slower/more controlled maturation. On its lower floors, 15-yr maturation is possible; On floor 7-9, the maximum maturation is 8-years. WHs are steam-heated to neutralize the effect of its cold winters. Its M.O.: Selected from the same warehouse floors (#7-#9) which Elmer liked to find his honey barrels for his ETL Bourbon which is packaged in the same square bottle as the standard Elmer T. Lee and bearing his unique signature. His distinctive profile adorns the front of the label while the back-label details of Elmer s life and his legacy. We re remarkably fortunate to have known Elmer. His contributions to the Bourbon industry, Buffalo Trace Distillery and all our lives are countless. We want to honor our friend and give back to his family and his favorite cause, the Veterans of Foreign Wars, said Kris Comstock, Director of Bourbon Marketing. Jack Smith, KQ, CSS - Jack@AtlantaScotchClub.com - $40 Advance Purchase Link:

2 Whiskey #2 HEAVEN HILL KY Straight Bourbon / 'Bottled-in-Bond' / 6-year-old / Old Style Bourbon / 50% ABV (100-Proof) / NCF / OB: Bernheim Dist / Dist Owner: HH Brands / USA (Louisville, KY) - Discontinued Discontinued in September After years of rumors that the powers that be would kill off everyone s favorite KY bourbon bargain. HH stated that due to the growing demand for American Whiskey, we ve ceased production of the more regional and younger aged brands over the past several years, including Old Fitzgerald Bottled-in-Bond and few HH labels. Mashbill: 75% corn, 13% rye & 12% malted barley - Warehouse: Its Nelson County WH complex. EYE: Honey - NOSE: Notes of honey, vanilla, corn, and oak are the main draw, while fainter hints of citrus, brown sugar, and leather linger in the background. It s very hard to dislike this nose as it s filled with sweet and agreeable flavors. Overall a nice quality to the scents, but a bit surprising how weak they come across considering the proof. - PALATE: A somewhat shocking amount of oak at the forefront tends to overshadow the other flavors entirely. Butterscotch, rye spice, and a tad of mint fight for attention. The bourbon is on the thin side, but not as detrimental as you would expect. It s smooth and has a lightweight consistency. It flirts with being too familiar and simply average, yet it s all-tooeasy to come back for more. - FINISH: A warming burn comes across on the medium length finish that s dominated by oak notes. Cinnamon spice lingers, which is offset by sweet caramel notes, but neither gains much attention over the oak. Enjoyable finish, just not that exciting. AWARDS: Double San Francisco World Spirits Competition (2017); Double WSWA Competition (2017); Best Bourbon (Under 10 Jim Murray's Whisky Bible (2016); Wine Enthusiast (2016). Heaven Hill Bernheim Distillery (Jefferson County) 1701 W. Breckinridge St. Louisville, KY Page 2 of 6 The founding Shapira brothers (David, Ed, Gary, George and Moses) did things right at Heaven Hill! Grandson Max Shapira is the current president of Heaven Hill Distillers, Inc. dba Heaven Hill Brands, the largest familyowned distiller in the US. In terms of barrel reserves (1.3 million barrels of ageing whiskeys), Heaven Hill is the second largest US whiskey company (behind Beam at 1.8m). Established: 1934 (as Old Heaven Hill Springs Dist.) Status: Active/Producing ( DSP or Distilled Spirits Producer) Founders: The Shapira brothers (above), Joseph L. Beam and several investors founded the company soon after the repeal of Prohibition (December 1933). As the company developed, the Shapira brothers bought out the other investors. Descendants of the Shapira brothers own and run the company to this day and all of the Master Distillers at Heaven Hill since its founding have been members of the Beam family. That changed in 2014 with Denny Potter and continues with current master distillers, Jodie Filiatreau and Charlie Downs. Founding Distiller: The original Master Distiller was Joseph L. Beam, Jim Beam's first cousin. He was followed by his son, Harry Beam, who was followed by Earl Beam, the son of Jim Beam's brother, Park Beam. Earl Beam was succeeded by the recently retired Parker Beam and the current Master Distiller, Craig Beam (Parker s son) and Denny Potter, Co-Master Distiller. The original HH distillery burnt down in 1996; since then, Bernheim Distillery (Louisville) has carried the full production load. Water Source: Municipal water, City of Louisville, KY. Grain Source: Primarily, corn, rye and wheat are sourced locally or at least in the US. The malted barley is from the northern plains of the US and southern Canada. Production Capacity: 24.0-Mlpa per year (millions of litres of pure alcohol) Current Whiskey Output: 24.0-Mlpa (since June 2017) Cookers: 3 14,000 gallons each Fermenters: ,000 gallons each (added 3 in June 2017) Fermentation Cycle: 72 to 144 hrs depending on operating schedule Stills: 3 still sets; each has a Beer Column followed and Thumper. Beer columns are 5-ft in diameter and 70-ft tall. Thumpers are s/s with copper in vapor trains (one added June 2017). Distillation Cycle: Each Column Still runs 130-gpm; total beer throughput of 260-gpm. Average Strength of New Make: Circa 69.5% ABV (139-proof) Barrel Entry: 62.5% ABV (125-proof); reduced with deionized water. Warehouses: 60 rack WHs (1.5m barrel capacity); WHs being added in Nelson Bond. Blending & Bottling: HH s facility in Bardstown (distillery is in Louisville.) Whiskey Brands: Parker s Heritage Collection, Elijah Craig Bourbon, Evan Williams Bourbon, Henry McKenna Single Barrel, Old Fitzgerald Bourbon (Wheated), Larceny Bourbon (Wheated), Rittenhouse Straight Rye Whiskey, Bernheim Straight Wheat Whiskey, Other Whiskeys: Aristocrat Whiskey, Georgia Moon, Glen Salen, Heaven Hill, Kentucky Deluxe Blended, Pikesville Supreme Rye & Rittenhouse Rye. Other Brands: Brandy/Cognac: Ansac, Christian Brothers & Coronet VSQ. Liqueur/Cordial: Carolans Irish Cream, Copa De Oro Coffee, Domaine de Canton Ginger, Dubonnet, Du Bouchett, Fulton's Harvest, Hpnotiq, O'Mara's Irish Country Cream, PAMA Pomegranate. Rum: Blackheart, Burnett s, Ron Leave &Whaler's. Tequila: Arandas, Aristocrat, Lunazul & Two Fingers. Vodka/Gin: Aristocrat & Burnett s. Management Team: President & CEO: Max L. Shapira Master Distillers: Jodie Filiatreau & Charlie Downs Southeastern Regional Manager: Jacob Sabel - Market Manager - GA: Michael Coccia Legal Name: Heaven Hill Distilleries, Inc. dba Heaven Hill Brands Owner: The Shapira Family (privately-held) Distributor: Empire Distributors / Georgia Crown (Henry McKenna Bourbon) Elevation: 138m MSL (453 feet above mean sea level)

3 Whiskey #3 MAKER'S MARK KY Straight Bourbon / 'Private Select' (T5C/Four Seasons Wine & Liquor) / NAS / CS 54.85% ABV (109.7-Proof) / OB / Dist Owner: Beam Suntory (Suntory Holdings Ltd.) / USA (Loretto, KY) Makers Mark Distillery (Marion County) 3350 Burk Spring Road Loretto, KY Tasting Notes by Caskers.com: MB: 70% corn, 16% wheat & 14% malted barley (partially germinated to help enzyme and starchto-sugar conversion process). Age: Circa 7-8 years. Casks: New charred (#3) American white oak. Staves are air-dried for at least 9- months (including a full summer). As staves 1¼ thick & 32 staves per barrel, resulting barrel is 180-L (rather than 200- L). These Ozark barrels are all shipped to Glenmorangie (whole rather than disassembled). #3 char (rather than standard #4 heavier char). Entry Proof: 110- proof (55% ABV rather than the standard 125-proof). TASTE: Well-matured banana bread nose leads a soft palate of corn on the cob served on wellbuttered toast with vanilla, bitter chocolate, espresso & spicy oak nutmeg notes. FINISH: Lingering dry oaked vanilla, butterscotch, dark chocolate and fresh espresso. SCORE: 5-Star (Highly Spirits Journal (2016). Established: 1953 (William Samuels Sr. purchased Burks Spring Distillery on October 1, 1953) Founder: William Samuels Sr. Date of First Distillation: February 1954 Water Source: 10-acre lake on the distillery s land. Thanks to the construction of a dam, the springs now feed the lake from which the distillery s process water is drawn. Maker's Mark owns 600 acres of land around the distillery and water source, most of which is left wild as a nature reserve in order to protect its water source from contamination from run-off (insecticides/fertilizers) from neighboring farms. The limestone aquifer beneath the region acts as a natural water filter removing iron salts and adding minerals, particularly magnesium and calcium. This unique sweet tasting hard water is perfect for distilling due to its lack of iron and presence of calcium benefits the yeast during fermentation. Mash Bill: 70% corn, 16% wheat (soft red winter wheat) & 14% malted barley. Milling: Roller Mill is utilized (rather than the more commonplace hammer mills which pulverized the whole grain including the husk). Samuels believe hammering heats the grain and makes it bitter. Roller Mill preserves husks. Cookers: Open-top cookers are used as wheat cannot be pressure cooked as it s too fragile. Sour Mash: Most bourbon distillers, including Maker's Mark, use a sour mash process. This refers to what the distillers call 'set back' being added to the next mash. 'Set back' is the fermented residue that remains from the previous mashing cycle. The term 'sour mash' is a reference to this acidic, sour-tasting set back. To prepare the mash, the open cooker is filled with a mixture of limestone spring water and set back. The corn is added and a touch of what's known as 'pre-barley' which ensures there are no lumps in the mash. These are stirred and cooked until boiling point is reached which takes three hours. The mixture, which continues to be stirred is held at boiling point for five minutes and then dropped to 160 F. At this point the wheat is added and the mixture held at 160 F for ten minutes, before being dropped to 150 F, the temperature at which point the remainder of the malted barley is added. The mash is held at 150 F for fifteen minutes before being chilled down to between 68 F and 82 F depending on the season. Note: A few distilleries use the sweet mash process whereby fermentation is begun with new yeast rather than set back. 6 Fermenters: Each 9,600-gallon fermentation vat produces 9,600 gallons of mash and dictates the size of each batch to be distilled. Yeast: 3 proprietary stains of which some date by to the civil war era. Maker's Mark is one of the few Bourbon distillers to propagate its own yeast, made from 3 different strains. Fermentation: 3-4 days. It results in wash (distiller s beer) at 10% ABV (20-proof). 5 Stills: 1 5-story (37 x 3 ) all-copper column still (16-plates) and 4 copper doublers (pot stills setup for continuous operation); double distillation. The use of an all-copper column helps remove sulphates. A cycle yields 1,000 proof gallons of alcohol ( proof). Casks: Oak sourced from Ozarks Forest in the Appellation Mountains for its fine grain, is split and sawn into blanks that are stacked and left exposed to the elements for at least 9-months including one full summer (many other bourbon distillers make do with just 6-months and no other bourbon distiller is known to require longer than 9- months). Casks are medium charred (#3 char via 40-second burn), comprised of 32 (rather than 34) staves of 1.25 inches rather than standard 1 inch). MM uses walnut bungs (hard wood doesn t swell) rather than poplar. Entry Proof: Its 130-proof white dog is cut to 110-proof (55% ABV), lowest barrel entry proof in the industry. 26 Warehouses: Typically, the WHs are 6 stories with 3 ricks (layers of barrels) per story. The Samuels' paint their rickhouses black as it better convects the sun's heat. MM is also the only distiller to rotate their barrels from the upper to the lower levels of the rickhouses during the ageing process. Every 150 casks batch (vatting) will fill around 3,000 cases. After 3 summers, the whisky is first tasted and then relocated accordingly (aging too quickly: to a lower rack; aging too slowly: to a upper rack location). Whisky becomes bottling eligible when it is tasted at 5 years 9- months whereas the vast majority is bottled at 6-7 years. Blending/Bottling: Kevin Smith, the Master Distiller selects 150 casks from which the blend will be assembled using barrels from various floors of several different rickhouses. A panel of tasters check these barrels before a new batch (150 barrels) is assemble, testing against control samples to ensure the consistency of the blend's flavor. Each batch will fill around 3,000 cases (9-litres per case; L bottles). Management Team: Master Distiller and General Manager: Denny Potter (since 2017) Legal Name & Distillery Licensee: Maker s Mark Distillery, Inc. Owner (Parent): Beam Suntory Inc. (Suntory Holdings Ltd.) Elevation: 185m MSL (607 feet above mean sea level) Page 3 of 6

4 Whiskey #4 FOUR ROSES KY Straight Bourbon / Single Barrel Private Selection / 10-year ('F* Everything') / CS 59.2% ABV (118.4-Proof) / WH: PS/Barrel: 26-3V/Recipe: OESV (T5C/Four Seasons Wine & Liquor) / OB / Dist Owner: Kirin Brewing Co. Ltd. (Kirin Holdings Co., Ltd.) / USA (Lawrenceburg, KY) - D: 1/08 - B: 7/18 Mashbill: E which is 75% corn, 20% rye, and 5% malted barley Age: 10½ years OFFICIAL TASTING NOTES: Complex, full bodied and surprisingly smooth with a delicate long finish that s unbelievably mellow. Contains hints of ripe plum, cherry and other fruits, mild spices, plus sweet aromas including caramel, cocoa, vanilla and maple syrup. Drink straight up or on the rocks as it s proof! AWARDS: FRD was The American Whisky Distiller of The Year (2015) for the fourth time in 5 years at Whisky Magazine s Icons of Whisky Awards. AWARDS (FR Single Barrel): Double Gold San Francisco World Spirits Competition (2016); Limited Edition Single Barrel 2012, #3 of 140 Top Five- Star Spirits in the World; F. Paul Pacult s Spirits Journal (2012); Limited Edition Single Barrel 2011 Four Star Rating and Highly F. Paul Pacult s Spirits Journal (2011); 120th Anniversary Edition was rated #9 of 115 best Five- Star F. Paul Pacult s Spirits Journal (2010); Limited Edition 100th Anniversary was Five Star Rated/Highest F. Paul Pacult s Spirit Journal (2009). Four Roses Distillery (Anderson County) 1224 Bonds Mill Rd. Lawrenceburg, KY Established: 1888 (at its present site since 1911) Founder: Paul Jones, Jr. Location: Situate on the banks of the Salt River on the outskirts of Lawrenceburg in Anderson County, KY. Water Source: The Salt River. When the river is too low or its water too warm, they have to shut down. Grain Source: Corn from Indiana; Rye from Denmark. Grist Mill: 1 Hammer mill which pulverizes the entire cereal grains (no husks) Cookers/Chillers: First cook the corn, cool it; add the rye, cool it; and last add malted barley to protect the malt s delicate amylase enzymes from elimination by over-heating. Fermenters: 23 Fermenters (fermentation vats) Fermentation: hours (depending on the season) Setback: 25-30% of the fermenting mash (the solids from the previous batch) is backset (sour mash) or added to the next mash to start the fermentation and ensure consistency. Stills: 1 Column Still with a Doubler. They distill it to 132-proof in the column still, then to 140- proof in the Doubler (a continuous still). Unlike other US distilleries I've seen, Four Roses Doubler looks like a traditional pot still with a Lyne arm rather than just an oval container with no swan's neck at all. Entry Proof: The new make is diluted (with deionized water) to 120-proof (60% ABV) before aging in the barrel. 125-proof (62.5% ABV) is the legal limit for this. Capacity: 14-Mlpa per year Current Output: 13.2-Mpla (2018) Yeast: Four Roses combines two mashbills ( E 75% corn, 20% rye, 5% malted barley -and- B 60% corn, 35% rye, 5% malted barley) with 5 proprietary yeast strains ( V = delicate fruitiness / K slight spice / O rich fruitiness / Q floral essence /or/ F herbal essence) for 10 recipes, each with a unique profile. Warehouses: WH complexes in Cox s Creek, KY (Nelson County) and Lawrenceburg, KY (Bullitt County). Four Roses is the only distillery using single-story rack warehouses to minimize temperature variations; it provides in a more consistent maturation environment. Apparently, they don t rotate the ageing barrels. Bottling: New bottling plant (2014) in Bullitt County, KY. Visitor Center: New 2,500 sf visitor center was opened in September Comments: (1) FRD was purchased by Seagram in It was the US top-selling Bourbon brand in the 1930s, 40s and 50s. In the late 1950s, despite the popularity of the brand, Seagram decided to discontinue the sale of Four Roses Bourbon within the U.S. in order to focus on the European and Asian market, and resorted to selling blended whiskey (a combination of neutral grain spirits (vodka) and a small portion of straight bourbon). In these European and Asian markets (especially Japan), it became the top-selling Bourbon. However, in the U.S. during this period, the Four Roses brand name seen as a sub-par "rot-gut" brand. Four Roses continued to be unavailable as a Straight Bourbon in the U.S. market for more than 40 years until the brand ownership changed again in 2002 upon Vivendi s purchase of Seagram. Vivendi promptly sold most of its brands to Diageo, which subsequently sold the Four Roses brand (a questionable action given that it didn t own a bourbon distillery and is only finally building one now!) to Kirin. Kirin immediately discontinued the sale of blended whiskey (remember that this class is neutral grain spirit centered rot-gut ) to reintroduce and focus exclusively on producing straight Bourbon whiskeys ( 4 years old; usually 6+ years. While the craft bottlers are writing fairy tales, the major producing distillers are making whiskey to age for 4 or more years.) (2) FR boasts highest rye content of major producers. (3) FR is aged circa 6 years. Management Team: Master Distiller: Brent Elliott (since 2015) Brand Ambassador: Al Young - COO: John Rhea - President & CEO: Taiji Abe Owner (Parent): Four Roses Distillery, LLC (Kirin Brewing Company Ltd.) GA Distributor: National Distributing Co. (aka National Republic Distribution Co.) Elevation: 240m MSL (787 feet above mean sea level) Page 4 of 6

5 Whiskey #5 KNOB CREEK KY Straight Bourbon / Single Barrel Reserve / 'Roll Call' (BIB/Bonded in Bourbon) / 9-year / CS 60% ABV (120-Proof) / OB: Jim Beam Dist (Small Batch Bourbon Collection) / Dist Owner: Beam Suntory Inc. (Suntory Holdings Ltd.) / USA (Clermont, KY) Our barrel earned the name of Roll Call. The last Booker Noe said KCSB is bourbon the way it used to be; the way it was meant to be. Official Tasting Notes: Casks: New heavily charred barrels (200-L or 53-USG) of American white oak. Mashbill: 80% corn, 15% rye, and 5% malted barley. Age: 9 years EYE: Dark and deep amber with a henna color. NOSE: Robust vanilla and caramel notes; slightly smoky. PALATE: Deep and complex flavors of vanilla, nuts and oak. FINISH: Long and full; perfect for easygoing sipping Awards: National Wine Enthusiast; 4-Star (Highly Kindred Spirits. Jim Beam Distillery (Bullitt County) 149 Happy Hollow Rd. Clermont, KY Established: Founder: James B. Beam. During the late 18th century, members of the Böhm family (eventually changed to Beam), emigrated from Germany to Kentucky county, VA. Johannes "Reginald" Beam ( ), a farmer, was the first Beam to make bourbon. In 1795, Jacob Beam was the first Beam to sell corn whiskey ( Old Jake Beam ) to the public. Jacob s distillery was known as Old Tub. James Beauregard Beam ( ) took over operation of the family business before Prohibition; in 1933, he built a new distillery in Clermont, KY. James B. Beam Distilling Company was founded in 1935 by Harry L. Homel, Oliver Jacobson, H. Blum and Jerimiah Beam. Its bourbon was named "Jim Beam Bourbon" after James Beauregard Beam. Location: Clermont in Bullitt County, KY. - Water Source: Bernheim Lake and drilling holes. The water is iron-free as it has been naturally filtered by the limestone shelf characterizing Kentucky s aquifer. - Grain Mills: JB utilizes Hammer mills which pulverizes the mashbill grains into powder. - Wort (aka Mash): The wort or mash (sugary water) of an American whiskey distillery is quite different from that of a Scottish distillery. US wort includes all of the solids (the hammer mill pulverizes the grain) whereas the Scots wort consists of the sugars derived from washing the mashbill grains with several courses of hot water whereas the spent grain (aka draff) is discarded (after further processing, it is used as livestock feed). If the Scots tried to distill American-style fermented wort (wash), it would stick to the bottom of their pot stills and burn. That is not a problem for US distillers as their column/doubler or thumper still sets were designed for the processing of high-solid mash. Warehouses: 29 nine-story warehouses holding 1.8 million barrels. - Cookers & Mash Coolers: 10,000-gallon capacity; mash must be cooled to circa 65 F prior to yeast pitch. Were it not cooled, the yeast would be killed-off. - Fermenters: Three 500-gallon fermenters. The cooled mash meets the yeast in the fermenters where it feeds on the sugars and generates alcohol and carbon dioxide. - Yeast: The same proprietary cultured strain has been used for 75-years. It is mixed with cereal grains in the Dona Tank and then feed into the Yeast Tank. - Beerwell: The fermented wash or distiller s beer is pumped from the fermenters to the beerwell where several batches are accumulated prior to charging the first still column aka the beer still or stripper. Stills: Two twin-column (35-feet high) still sets (coal-fired) with doublers at the Big House in Clermont, KY. (NOTE: Jim Beam has 2 giant distilleries in KY (the Jim Beam Plant in Clermont, KY & the Booker Noe Plant in Boston, KY) and large bottling plant in Frankfort, KY.) The wash is heated to 205 F so that its ethanol part evaporates (173 F) but its water portion won t boil (212 F), is converted back into a liquid in the condenser and yields 125-proof low wine. After its second distillation in the double, a small pot still, and liquid conversion, the resulting high wine at 135-proof. - Entry Proof: High wine is reduced with deionized water to 125-proof for barrel entry. - Casks: New charred American white oak barrels at 200-L or 53-gallons. - Brands: Alberta Premium & Dark Horse, Ardmore, Auchentoshan, Bowmore, Canadian Club, Concannon, Connemara, Courvoisier, Cruzan, DYC, Glen Garioch, Greenore, Hakushu, Hibiki, Jim Beam, Kessler, Kilbeggan, Knob Creek, Laphroaig, Maker s Mark, Old Overholt, Pinnacle, rî¹, Sauza, Teacher s, Tyrconnell, Windsor, Yamazaki & 2Gingers. - Whisk(e)y Distilleries Owned (14): Suntory, Hakushu & Chita (JP 3); Ardmore, Bowmore, Auchentoshan, Glen Garioch & Laphroaig (SC 5); Cooley & Kilbeggan (IR 2); Maker s Mark & Jim Beam (US 2); Hiram Walker Canadian Club & Alberta Distillers (CN 2). Mgmt. Team: Master Distiller: Fred Noe - President: Takeshi Niinami - Chairman: Nobutada Saji Owner (Parent): Beam Suntory (Suntory Holdings Ltd.) Distributor (GA): Georgia Crown (Atlanta) Elevation: 151m MSL (495 feet above mean sea level) Page 5 of 6

6 Whiskey # KY Straight Bourbon / Full-Proof (Single Barrel Select) / 'Cured Meat' (T5C) / NAS / CS 62.5% ABV (125-Proof) / OB: Barton 1792 Dist / Dist Owner: Sazerac Distillers (Sazerac Co.) / USA (Bardstown, KY) 1792 FULL PROOF BOURBON: Bourbon insiders have long acknowledged that full proof bourbon has a distinctively rich flavor. This bourbon underwent a distinct filtering process, forgoing the typical chill filtration, and only passing through a plate and frame filter. This allowed the bourbon to maintain a robust proof for bottling, as well as a full rich and bold flavor. Bottled at its original 62.5% ABV (125-proof) barrel entry strength, just as it was years ago when the barrels were first filled, 1792 Full Proof Bourbon is exceptionally distinct. TASTING NOTES: Strong and full of flavor, this bold bourbon boasts an incredible deep and smoky taste, superbly balanced with sweet vanilla and notes of caramel. AWARDS: Silver New York World Wine & Spirits Competition (2018); Ultimate Spirits Challenge (2018); San Francisco World Spirits Competition (2017); New York World Wine & Spirits Competition (2017); World Whiskies Awards - Whisky Magazine (2017); San Francisco World Spirits Competition (2017); Los Angeles International Wine & Spirits Competition (2017); Excellent/Highly Ultimate Spirits Challenge (2016); 3 F. Paul Pacult s Spirit Journal (2016). The Barton 1792 Distillery (Nelson County) 300 Barton Rd. Bardstown, KY Established: 1879 Founder: Tom Moore (Thomas S. Moore ) Location: Bardstown is a home rule-class city in Nelson County, Kentucky and has a population of 11,700 (2010). It is the county seat of Nelson County and, at 1788, the second oldest city in KY. It is named for the pioneering Bard brothers. David Bard obtained a 1,000 acres land grant in 1785 in what was then Jefferson County, Virginia, from Governor Patrick Henry. The climate in this area is characterized by hot, humid summers and generally mild to cool winters. Nelson County, the fourth county created in what is now Kentucky, was formed in 1784 from Jefferson County, Virginia in The county was named in honor of Thomas Nelson, Jr., a VA Governor who signed the Declaration of Independence. The distillery is near a bend in the Beech Fork River and chosen because of a natural spring on the site (Morton s Spring). History: In 1874, Tom Moore and Ben F. Mattingly (the husband of Catherine Willett of the family that owned Willett and Frenke distillery and the grandson of a distiller in Louisville) operated the Morton s Spring distillery, just outside of Bardstown. Two years later, Moore and Mattingly purchased Morton s Spring distillery themselves. Then, in 1881, just as their first barrels were coming of age, Mattingly sold his interest to some investors and Thomas Moore continued to manage Morton s Spring until 1899, when he bought 116 acres next to Morton s Spring to build his own distillery. In 1914, Morton s Spring went out of business, and in 1916 Moore purchased it and merged it with his own distillery. Sadly, the next big event in this story is the passage of the 18th Amendment and the start of Prohibition. The distillery was forced to close as it did not get a license to distill medicinal alcohol. After repeal, the distillery would reopen with Connor Moore (Thomas Moore s son) in charge. It was later sold to Oscar Getz, a Chicago liquor merchant who would later provide the foundation for the the Getz Museum of Whisky History in Getz is responsible for picking the name Barton at random, and the new Barton Distillery would go on to buy Glenmore Distillery in Owensboro, KY. Constellation Brands, which acquired Barton in 1993, sold the distillery and its Owensboro KY bottling plant to Sazerac in 2009 for $334 million. At the time of the sale, as Barton Distilling Co. was actually the larger company, Sazerac more than doubled in size overnight. Heat Source: 3 central broilers (1 coal-fired/2 natural gas-fired) provide steam and hot water. Water Source: Tom Moore Spring (fka Morton s Spring) Grain Sources: Its entire corn is sourced from local farms where its rye is sourced from several states and its barley is purchased from northern plains farmers. Mashbill: Barton s uses 4 mashbills and doesn t share the details. Cookers/Yeast/Coolers-Fermenters: Unknown Stills: 1 four or five stories column still ( The Barton Still ), a stripper or beer column and a doubler still. The entire mash (entire milled grains and fermented wash) is continually fed into the top of the still whereas steam piped into the bottom of the still. The steam is sufficiently hot to vaporize the mash and thereby eliminate any solid wastes. Barton pulls the distillate off the still about three-quarters up at 140- proof (well below the 160-proof maximum). It is then condensed in the SAT condenser and directed into the Doubler for a short second distillation. (Vodka and schnapps come off at the top of the still at 180- proof.) Condensers: Conventional shell-and-tube condensers Capacity: Unknown; estimated to be in the Mlpa range - Output: Unknown (2018) Casks: New charred 200L/53-USG barrels of American white oak from Independent Stave Co. 29 Warehouses: 28 seven-story rickhouses with a capacity of 19,600 casks each and 1 large palletized warehouse with a capacity of 76,000 casks. Bottling/Blending: Its bottling plant in Owensboro, KY Official Bottlings: 1792 Bourbon (Small Batch, Full-Proof, Single Barrel & High-Rye), Very Old Barton, Kentucky Tavern, Tom Moore, Ten High, Colonel Lee, and Walking Stick Single Barrel. It also produces other spirits including vodka, brandy, and schnapps. Former Names: Tom Moore Distillery Management Team: Master Distiller: Ken Pierce - President & CEO: Mark Brown - Chairman: John Goldring, Chairman Legal Name: Tom Moore Distilling Co. (Sazerac Distillers, LLC) Owner (Parent): The Sazerac Company (the Goldring family) - GA Distributor: Republic National Distributing Co. ( RNDC ) Elevation: 189m MSL (620 feet above mean sea level) Page 6 of 6