Heaven Hill Bernheim Distillery (Jefferson County) 1701 W. Breckinridge St. Louisville, KY 40210

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1 Metro Atlanta Scotch Club A Taste of America : Bourbon Tasting Freight Kitchen & Tap (Woodstock) - August 31, :00 PM) - 6 Bourbon & Apps - $35 Advance/$40 At Door Whiskey #1 HIRSCH KY Straight Bourbon / Small Batch Reserve / NAS (4+ yrs) / 43% ABV (86 Proof) / IB: Unk / Brand Owner: Anchor Distilling / Dist Owner: Heaven Hill / USA (Bottled in Bardstown, KY) Heaven Hill Bernheim Distillery (Jefferson County) 1701 W. Breckinridge St. Louisville, KY Hirsch is a Non-Distiller Producer (NDP). An internet source named Heaven Hill (Distilled Spirits Plant; DSP) as its distillery of origin. TASTING NOTES WhiskeyJug.com EYE: Caramel in color. NOSE: Candy corn; waxy corn and caramel followed by notes of dark fruit leather, vanilla, toffee and spice. Lighter notes of yeast; mineral, chalk and wood notes add an interesting dimension to the overall aroma. PALATE: Candy corn and dark fruit, mixed with sarsaparilla spice. Hints of toffee, vanilla, wood, raw grain and the yeast get stronger towards end. FINISH: Medium-long fade of corn, caramel, wood and allspice. AWARDS: Spirit Journal (2011), Gold Spirits International Prestige (2011), and Gold Wine & Spirits Wholesalers of America (2011). Established: 1934 (as the Old Heaven Hill Springs Distillery ) Founders: The Shapira brothers, Joseph L. Beam and several investors founded the company soon after the repeal of Prohibition (December 1933). Soon 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. In 2014, that changed with Parker Beam s medical retirement and Denny Potter being named Joint Master Distiller. Location: Louisville in Jefferson County, KY. 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 that time, Bernheim Distillery in 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 northern plains barley from the US-Canadian border. Whisky Production Capacity: 18-Mlpa/year Current Whiskey Output: 18-Mlpa (2015) Cookers: 3 14,000 gallons each Fermenters: ,000 gallons each Fermentation Cycle: 72 to 144 hrs depending on operating schedule Stills: 2 still sets; each consisting of 1 Beer Column and 1 Thumper (rather than a Doubler). Beer columns: 5-ft x 70-ft tall. S/s Thumpers w/ copper along vapor train. Thumper is aka "retort" still. 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: 51 rack WHs (1.2 Million barrel capacity) in Bardstown. 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: 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. Notations: HH, the second biggest bourbon distiller, has 1.3m barrels of aging whiskey. MANAGEMENT TEAM: Master Distiller: Denny Potter, V.P. of Operations Consultant: Craig Beam President & CEO: Max L. Shapira Market Manager: Jacob Sabel (Georgia) Legal Name: Heaven Hill Distilleries, Inc. dba Heaven Hill Brands Owner (Ultimate Owner): Heaven Hill Distilleries, Inc. (the Shapira family) Distributor: Empire Distributors (all except) / Georgia Crown (McKenna) Elevation: 136m MSL (446-feet above mean sea level) Online Payment:

2 Whiskey #2 As DPD began operations only 2 years ago (2014), this 7 year old whiskey was sourced from a nondisclosed KY distillery. It was made so as to qualify as Bourbon, but was aged in used barrels (1 st fill exbourbon) and therefore is disqualified as Bourbon. Hence, it s American Whiskey. Say what? Official Tasting Notes: It is an extremely smooth and approachable whiskey; easy sipper after few drops of water. Casks: A combination of used 10 gallon, 30 gallon and 53 gallon charred American white oak barrels (used; 1 st fill ex-bourbon). Mashbill: 90% corn and 10% malted barley. Age: 6-7 years old. EYE: Dark amber NOSE: Caramel, toffee and vanilla PALATE: Spicy cinnamon FINISH: Lingering butterscotch Origin of Name: Named for Beacon, NY where fires were lit on the Fishkill Mountains during the Revolutionary War, warning the patriots (and, may I add, how we could use them now!) of the enemy (British) troop movements. Raise a glass of Beacon Premium American Whiskey today, set a mountain afire. BEACON Premium Reserve American Whiskey / 7-year / 52% ABV (104 Proof) / IB / Dist Owner: Non-disclosed KY Dist / Brand Owner: Denning's Point Distillery / Blended & Bottled: USA (Denning s Point, NY) Denning's Point Distillery 10 N. Chestnut Street Beacon, NY Established: 2014 Founders: Karl and Susan Johnson Slogan: Big taste, small footprint Status: Active/Producing (micro distillery aka craft distillery). Officially, a distilled spirits plant (DSP) as permitted by TTB (federal agency) and New York State Liquor Authority (state). Location: Located in Beacon, NY along the Hudson River s east bank 75-mile north of NYC s central business district. Set in the rural Hudson Valley in the midst of fertile delta lands and cold streams. Water Source: We have a very romantic story about our water source: it is the finest water available from the great water department in Beacon, NY. The water is sourced from local Hudson Valley reservoirs, lakes, rivers, ponds and it is naturally excellent tasting water if we do say so ourselves. Despite this, we remove all potential impurities through reverse osmosis with the ultimate goal that the water not influences the integrity of the flavor of the grain and resulting spirits. Grain: We source our grain through several family owned farms in the Hudson Valley, the Catskills and the Finger Lakes region in NY State. While our philosophy is the closer, the better, we will never sacrifice quality for convenience. Once our distillations are completed, our spent grains are picked up by local farmers to use in the feed of their farm animals. Typically, after distillation, the grains are 28% protein - great, free feed for the animals, no waste to dispose of for us. It s a win, win. Mashbill: Bourbon must 51% corn; Rye 51% rye; Single Malt must be 100% malted barley; Whiskey may be any combination and/or portion of any cereal grains but whiskey that would otherwise qualify as a Bourbon but aged in used or non-charred new barrels is deemed to be whiskey, not a bourbon. Grist Mill: 1 on-site roller mill (4-roller) Mashtun: Hot water, milled grain, and barley malt are the only ingredients used in our mashes. Grains are not separated from the resulting wash. We ferment and distill on the grain for the truest flavors. The solids are separated immediately prior to distillation. Cookers: After cooking the mash, the contents are cooled and our proprietary yeast is added. Coolers: 1 on-site cooler. If the temp is too high, the yeast will die. The ideal strike temp is circa 68 F. Washbacks: 1 on-site washback Yeast: Originating from southern KY, our proprietary yeast is propagated at the distillery. While this takes a great deal of extra time, we feel strongly that it is more than worthwhile as it creates abundance of precursors to the aromatic esters for our barrel aging process. Fermentation: Fermentation is usually a 5-day process. Cooling is required to keep a consistent temperature during fermentation. Maintaining the targeted temp range throughout the year also helps with the development of consistent flavor profiles and maximum productive efficiency of the conversion of sugars to alcohol. This is the only step of the whiskey making process during which alcohol is produced. Distillation, the next step, merely separates the water and alcohol components from the solution thereby increasing the portion of alcohol by volume. Stills: 1 hybrid copper pot still with attached column for 2 nd 946-L (250 USG). It made by Vendome Copper and Brassworks (Louisville). Our still lets us combine the best aspects of a traditional pot still with the added benefits of achieving excellent reflux with the column still (for the second distillation; the column is attached to the pot still). Alcoholic Strength of New Make: Circa 70% ABV Barrel Entry Strength: 62.5% ABV (125-proof), legal maximum entry proof. Reduced with R/O water. Casks: We barrel our aged spirits in a combination of new and used 10 gallon, 30 gallon and 53 gallon charred American white oak barrels, charred to the #3 level (i.e., 3 on a scale of 4). Small barrels are not the most economical way to age spirits but they are speedier and we lack patience! Warehouses: They don t disclose; surely they have an on-site warehouse. Blending/Bottling: We barrel our aged spirits in a combination of 10 gallon, 30 gallon and 53 gallon charred American Oak barrels, charred to a level 3. Small barrels are not the most economical way to age spirits but they are speedier and we lack patience! OB s: Beacon American Whiskey, Maid of the Meadow American Whiskey, Denning s White Rye Spirit, Viskill Vodka, and Great 9 Gin. Distiller: Karl Johnson - Director of Sales & Marketing: Susan Johnson Legal Name: Denning's Point Distillery, LLC Owner: Karl and Susan Johnson - GA Distributor: Chuck Red White & Blue Distributors (Austell, GA) Elevation: 42m MSL (138feet above mean sea level) Page 2 of 6

3 MASC Bourbon Tasting - 8/31/17 7PM - Freight Kitchen (Woodstock) - $35 Prepaid or $40 At The Door Whiskey #3 ELMER T. LEE KY Straight Bourbon / Single Barrel / NAS (4+ yrs) / 45% ABV (90 Proof) / OB: Buffalo Trace Dist / Dist Owner: Sazerac Company / USA (Frankfort, KY) Buffalo Trace Distillery (Franklin County) 113 Great Buffalo Trace Frankfort, KY Elmer T. Lee: My go-to Bourbon Tasting Notes - Chris Carlsson: Age: NAS (7-8 yrs) - Mashbill: Buff. Trace #2 ( HighRye Bourbon ): 75% Corn, 15% Rye, 10% Malted Barley - Cask: Single barrel; new charred white oak. EYE: Dark reddish gold. You rarely see this color in a whiskey, as it denotes a great deal of maturity and aging. It is a beautiful thing. On swirling, it leaves a thicker coating on the glass and has more legs and heavier body than Stagg or Buffalo Trace. PALATE: Crazy level of caramel and tasty wood-noted roasted corn on the cobb. FINISH: Rich and lingering. Comments: This is where all my troubles began... This was my first single barrel bourbon after years of drinking mass produced bourbons. There is a term "Gateway Drug" meaning the one that gets you started but in a POSITIVE way, ELT is a Gateway Bourbon The difference between this and the mass produced bourbons is immense. For just a few dollars more, it introduces you to the true possibilities of what bourbon can be and leaves you hungering for the other ones out there. Great value/new paradigm: SCORE: Highly Recommended 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 newly acquired properties at the rate of a new warehouse every 5 months for 10 years. Equipment/Personnel: 3 column still sets w/ Doublers, Twelve 90,000-gallon fermenting tanks, 3 16,800 USG (cooking 10,000 bushels of corn daily) & 350 employees. Brand Portfolio: 1792 Barrel Select, Ancient Age, Benchmark, Big House, Blanton s, Bowman's, Small Batch, Buckhorn, Buffalo Trace, BT Distillery Experiments, Colonel Lee, Concannon, Coulson s, E.H. Taylor Jr, Eagle Rare, Elmer T. Lee, George T. Stagg, Hancock's, Jeffers Creek, Kentucky Gentleman, Kentucky Tavern, Military Special, Old Charter, Old Taylor, Rockhill Farms, Setter, Ten High, Tom Moore, Two Stars, Van Winkle, Very Old Barton, Virginia Gentleman, W.L. Weller & Zackariah Harris. Mash Type: Sour (very few whiskeys now made with sweet mash) Still Proof: 140-proof (70% ABV). Barrel Entry Proof: 125-proof (62.5% ABV); Weller/Pappy 114-proof (57% ABV). Barrels: 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: 156-m MSL (512-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, ELT 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 steamheated to neutralize the effect of its cold winters. 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, Bourbon marketing director. Page 3 of 6

4 Whiskey #4 SIXTH STREET Straight Bourbon / 6-year / 45% ABV (90-proof) / IB / Dist Owner: MGP (fka LDI) / Brand Owner: Dime Box Distillery, Dime Box, TX / USA (Lawrenceburg, IN; Bottled Fort Worth, TX) Dime Box Distillery LLC (Lee County) 1422 Private Road 1173 Dime Box, Texas Established: Mashbill: 75% corn, 21% rye & 4% malted barley - Date of First Distillation: March Slogan: A strong, honest spirit for a strong, honest soul. - Location: Between Austin and College Station - Market Introduction: July First 12 months, 1,119 six-bottle cases. Circa 520 sold first 6 mos. - OB s: Sixth Street Bourbon; Sixth Street Vodka & Rye; and Sixth Street Rye (we are considering the release of a 9-year-old mingled barrel 90 proof bourbon with high-vanilla-stave finishing. President & CEO: Michael Leidel, Founder (trained in distilling at Distilled Spirits Epicenter, Louisville, KY and Michigan State University). CFO: Peter Leidel Legal Name: Dime Box Distillery LLC dba Sixth Street Brands - Owner(s): Michael Leidel and Peter Leidel - Elevation: 89-m MSL (292-feet). AWARDS: Gold International Whiskey Competition (2016). Silver WWA (2015), Gold San Francisco World Spirits Competition (2016) & Bronze Medal Packaging SFWSC (2016). TASTING NOTES - Anonymous Acworth Amateur: EYE: Darkish copper in the bottle. In my copita nosing glass, a bright copper with a promising syrupy thickness. NOSE: Lovely notes of campfire roasted corn with hints of fine old oak. Lots of caramel. PALATE: Rye and single malt lovers will find its sweetness level ideal. Its mouthfeel is remarkable. FINISH: Rye-centered, lingering. COMMENTS: This whiskey that will really shine in cocktails. If introduced to the on-premises pros as a cocktail bourbon, they will be its biggest advocates. As I can t recall ever having a drier bourbon, I like Sixth Street as a fine sipping bourbon for balanced sweetness/dry finish; perfect for this amateur. The Cycles of Whiskey Production Among the elements of the whisky making cycle (Malting, Milling, Mashing, Fermentation, Distillation, Maturation and Blending/Bottling/Labeling), the hour fermentation phase is the least discussed. It is, nevertheless, important as it is during fermentation that the total sum of alcohol is created. After cooling the wort (sugary water) to circa 65 F and transferring it into a washback, a wooden or stainless tun of up to 50,000-L, fermentation begins when the yeast is pitched into the wort. Whisky distillers use cultured rather than wild yeast. The yeast may be a proprietary or commercial strain and in a dry, cream or liquid format. Yeast, a living one-cell organism, eats the sugar and produces ethyl alcohol (ethanol), carbon dioxide and generates heat. The resulting wash (aka distiller s beer ) is 6-8% ABV (12-16 proof) as the yeast dies off at that point. During the rest of the whisky production cycle, the unchanged volume of alcohol is concentrated by separation of the solution s water component via the process of distillation. Distillation is based on the fact that ethyl alcohol has a boiling point of 173 F versus 212 F boiling point of water. By bring the temperature of the distillate up to and maintaining it at or above 173 F, the alcohol will be changed into a gas, routed through the Lyne arm and into the condenser where it will be cooled and converted back into a liquid. In regard to the pot still distillation method, the distillate from the first still run ( low wines at circa 18% ABV or 36-proof) constitute only 60% of the volume charged into the first still. (The other 40% is called pot ale (aka burnt ale ) which has an ABV of circa 1% and is discarded.) Subsequently, the low wines is combined with the foreshots and feints from the previous second still run to bring the alcohol content up to 20-23% ABV (40-46 proof). Again the temperature of the second still is brought up to 173 F and the alcohol is vaporized, routed through the Lyne arm and condenser and into the spirit safe. But only the heart or center cut is directed into the spirit receiver for barrel entry and maturation. The alcoholic content of the center cut is circa 68% ABV (136-proof) and represents less than 40% of the volume charged into the second still. The foreshots and feints also represent 40% and they are retained for redistillation; the remaining 20% is spent lees (circa 1% ABV) which are discarded. (The pot ale, spent lees and draff (spent grain from mashing) are mixed together and processed into livestock feed.) CLASSIFICATION Under US regulations (TTB is the fed agency), if any grain type is at least 51% of the mashbill, the whisky (curiously, US regulation use that spelling exclusively) will be so classified: 51% corn = Bourbon Whiskey / 51% rye = Rye Whiskey / 51% wheat = Wheat Whiskey; (100% malted barley is Single Malt Whisky under Scottish regs; TTB doesn t define it.) BOURBON To be called Bourbon, the following criteria must be satisfied: (1) The primary ingredient must be corn (at least 51%); (2) Must be distilled at no greater than 160 Proof; (3) Only new, charred, white oak barrels may be used for aging (of which the duration is not defined; could be 1-second); (4) To be called a straight bourbon whiskey, it must be aged at least 2 years (but if less than 4-years, the age must be stated on the label); (5) The spirit can go into the barrel at no more than 125-Proof; (6) Only water can be added (that being for the purpose of adjusting alcoholic strength to the targeted bottling proof); and (7) Mashed, fermented, distilled, matured, bottled and labeled in the USA (any state). Page 4 of 6

5 Whiskey #5 WILD TURKEY KY Straight Bourbon / 'Rare Breed' / NAS (6, 8 & 12) / Barrel Proof 56.4% ABV (112.8 Proof) / NCF / OB / Dist Owner: Campari / USA (Lawrenceburg, KY) Wild Turkey Distillery (Anderson County) 1525 Tyrone Rd. Lawrenceburg, KY OFFICIAL TASTING NOTES: version replaced version in 2Q-17 Age: NAS (This straight bourbon is a blend of 6, 8 & 12 year straight bourbons.) Mashbill: Rumored to be 65% Corn, 23% Rye and 12% Malted Barley. Style: Rare Breed is a barrel-proof (meaning no water was added to lower its strength prior to bottling), batch-made bourbon (circa 75-casks are vatted together to constitute each unique batch). M.O.: The blending of different age barrel-proof Wild Turkey bourbon creates a wide range of aroma and flavor. The younger whisky contributes boldest while the older whiskeys introduce delicate notes, greater complexity and smoothest to properly balance the boldest of the younger whiskeys. Note that WT doesn t reveal the proportions of each segment of the blend. The master blender adds any additional barrels necessary to achieve the targeted taste profile of Wild Turkey Rare Breed. (I say: well done!) NOSE: Hints of light oranges and mint. PALATE: Tones of sweet tobacco. FINISH: Long & lingering. AWARDS: Gold San Francisco World Spirits Competition ( ); Gold (2012) & Silver International Wine & Spirits Competition; Points (Excellent/Highly Ultimate Spirits Challenge ( ); Points Beverage Tasting Institute ( ). (JWS: At $40 for a delicious, 112-proof, 6-12yo whiskey, Rare Breed is one of the best values in the bourbon category.) Established: 1869 Founder: The Ripy brothers open their family distillery on Wild Turkey Hill, Anderson County, in Slogan: Crafted with conviction & Give em the bird Location: Wild Turkey Distillery is situated high above KY River in Tyrone, KY. Water Source: Water straight from the Kentucky River is filtered prior to production and cooling usage. After being deionized, it is also used to reduce the mature whiskey to the targeted bottling strength. Mash Bill: The bloggers say 75% Corn, 15% Rye and 10% malted barley. Mashtun: 15,000-gallon mashtun Fermentation: Once the malted barley gets tossed in, sour mash is added to get the fermentation process going. It is supplemented by the pitching of new yeast in the fermenter. Stills: One 48-foot column (115-proof) and 1 copper doubler (125-proof) which acts like a pot still. I believe that the entire vapor trail is made of copper for the purpose of purifying the spirit and increasing its viscosity. Output: Wild Turkey fills 550 barrels a day. Rye production is 187,000 proof gallons annually (5 times its 2009 level) and steadily being increased. Entry Proof: 57.5% ABV (115-Proof) as its 125-proof white dog is reduced to 115- proof by cutting it with deionized water. In 2005, WT raised its barrel entry proof from 110 to 115 (which explains the higher proofs associated with the contemporary bottlings of Rare Breed, circa ). A couple of decades ago, WT s entry proof was even lower (107 ). Even at 115, WT has one of the industry s lowest entry proofs (125 is standard). Warehouses: Wild Turkey has about 500,000 in storage Bottling: New $43 million packaging plant in Lawrenceburg, KY (will also bottle others spirits, including Skyy vodka). Brands: Core expressions by whiskey type BOURBON: Wild Turkey 81, Wild Turkey 101, Wild Turkey Rare Breed, Russell Reserve Single Barrel (8-9 yr) & Russell Reserve 10-year Bourbon. RYE: Wild Turkey 81 Rye, Wild Turkey 101 Rye & Russell Reserve Rye (6-yr). WHISKEY: American Honey & Forgiven. Notations: Wild Turkey got its name in 1940 when Thomas McCarthy (an Austin Nichols executive) pulled a bottle of bourbon from his warehouse for an annual wild turkey hunt... the next year the returning participants requested "that wild turkey bourbon!" Management Team: Master Distillers: Jimmy & Eddie Russell (a father and son team) Legal Name: Austin Nichols Distilling Co. Owner: Gruppo Campari S.A. (Davide Campari-Milano S.p.A.) Master Distributor: Campari America LLC GA Distributor: Empire Distributors, Inc. Elevation: 236m MSL (774 feet above mean sea level) Page 5 of 6

6 Whiskey #6 BERKSHIRE Straight Bourbon / 'Smoke and Peat' / NAS / 43% ABV (86 Proof) / OB: Berkshire Mountain Distillers Inc. / USA (Sheffield, MA) TASTING NOTES by Rank Amateur: EYE: A soft polished copper; medium-bodied. WITHOUT WATER - NOSE: Quite aromatic with hints of honeydew melon and cinnamon. The nose is well-balanced to the point of this expression's aroma components continuing to be harmonious. By that I mean that the smoke and peat work here as they make a meaningful contribution to the whole. It has a bit more smoke than peat and I say don t change it as the current ratio works for me. PALATE: Some warming that fades quickly. Its coconut/vanilla/honey and floral flavors are pleasant with a balanced sweetness. Again, the smoke and peat work to the point of creating synergies to the whole. It makes me wonder what 100-proof and only barrier-filtration would add to this interesting whiskey. FINISH: The finish is delicate but long lingering. This is a sipping whiskey at 86-proof. My 100-proof suggestion would give it a cult following with the on-premise masters of cocktail. COMMENT: Berkshire Mountain Distillers has not created a hybrid bourbon here it has recreated exactly what I imagine the aroma and taste of bourbon to have been 100 years ago. And it is a retro-bourbon that I find delightful and one that offers consumers a chance to have a unique whiskey experience. AFTER WATER - NOSE: After 3 drops of deionized water, increased volume of aroma centered in delicate summer fruit and spice. There is lightly charred oak and the suggestion that the former peat notes have changed into spices and florals. PALATE: The rye now appears with palate stimulating flavors. As I prefer the drier bourbons, this dram s subtle sweetness strikes a good chord. FINISH: Its delicious rye flavors linger and result in a long unique finish. COMMENT: The water works here, but it is also good neat. It is unusual for 86-proof whiskey to have such a long finish. You should put your rye grain supplier (a local farmer) on the top of your Christmas present list! Berkshire Mountain Distillery 356 S. Main St. Sheffield, MA Status: Active/Producing (DSP meaning Distilled Spirits Plant) Stills: 1 traditional copper pot stills (Dx3) Location: USA (Massachusetts) Legal Name: Berkshire Mountain Distillers Inc. Owner: Christopher Weld, Distiller Elevation: 208m MSL (682 feet above mean sea level) It s the Berkshire region s first legal distillery since prohibition and a founding member of the craft distiller movement. M.O.: The standard Berkshire Bourbon is subjected to an additional maturation in heavily-peated ex-islay casks (1 st fill) for several weeks. Mashbill: 72% corn, 18% rye and 10% malted barley (all locally sourced). Age: 4+ years (as it s a Straight Bourbon without an age statement). Distillation: Triple-distilled in a traditional pot still. As they have only one, the same still does triple duty. Water: A hot spring near the Berkshires. Casks: Charred new American white oak casks. OFFICIAL TASTING NOTES: NOSE: The smoke and peat on the nose are hard to miss. PALATE: Spice, vanilla, chocolate and oak. FINISH: Its wonderful classic bourbon notes fade leaving one with a lovely, lingering and layered taste of smoke, peat and, yes, a tad of lingering iodine on the palate. JWS: It s a retro Bourbon just as I imagine barrel-aged Bourbon tasted like in 1900 having a bit of smoke from coal-fired stills. WHISKEY: WHAT IS WHISKEY? Definition: Whiskey is a distilled spirit based on the fermentation of a grain mash. Distilled: Refers to the process of heating a liquid solution to separate (division is the essence of distillation) alcohol (boiling point of 172 F) and water (boiling point of 212 F). By maintaining the temperature above 172 F (and, ideally, well below 212 F), the alcohol is converted into a gas, thereby separated from the water and cooled in a condenser where it reverts to a liquid. Distillation results in the distillate being both purer (eliminating undesirable components) and higher in alcoholic content than the original solution. (By diligently controlling the distillation process, the distiller can ensure the development of the congeners (flavor components) that characterize the house profile and avoid or eliminate those congeners that are deemed undesirable.) For example, the wash (distiller s beer) has an alcoholic content of 6-8% ABV (alcohol by volume) where the distillate from the first distillation (low wines) is typically 16-18% ABV (and brought to 20-24% ABV by the addition of the foreshots and feints from the previous spirit still run). Grain: Refers to cereal grain or grains (e.g., corn, rye, wheat and barley). Mash or Mashing: Refers to the process of washing a bed of milled cereal grains with several courses of increasingly hotter water (sparge). In this process, the sugars are washed from the grain and the sugary water (worts at 6-8% ABV) is cooled in preparation for fermentation. Certain enzymes are awakened by the first sparge waters (the strike temperature is circa 64 C) and within 30- minutes these enzymes convert the grain s starches into sugars. Some distillers eschew the natural saccharification provided by costly malted barley by substituting (in some measure or totally) synthetic enzymes. At least 10% malted barley is required for natural saccharification. Fermentation: In the drinks industry, this term refers to the conversion of the wort (sugary water) into wash (distiller s beer at 6-8% ABV) via the action of yeast (a living single cell organism. The yeast eats the sugar and produces alcohol and carbon dioxide (and generates heat). Page 6 of 6