J.W. Kelly & Company (Hamilton County) 4295 Cromwell Rd., Suite 421 Chattanooga, TN 37421

Transcription

1 Metro Atlanta Scotch Club A Taste of America: Bourbon Tasting Freight Kitchen & Tap, 251 E. Main Street, Woodstock, GA Ph: (770) November 30, :00PM) - $40 Pay At The Door Whisky #1 J.W. KELLY's Old Milford Straight Bourbon / NAS (4+ yrs) / 47% ABV (94-proof) / IB / Dist Owner: Unk / Brand Owner: J.W. Kelly & Co. (Quest Brands, Inc./Keeper's Quest, Inc.) / USA (Chattanooga, TN) J.W. Kelly & Company (Hamilton County) 4295 Cromwell Rd., Suite 421 Chattanooga, TN Age: 4+ years (vatting of 5, 6 and 8-year-old bourbon casks) Mashbill: 75% corn, 20% malted rye, 5% malted barley Casks: New charred oak. EYE: Caramel; medium-bodied PALATE: Spicy flavor notes of oak, white pepper, vanilla and English toffee. The unique blend teases your palate with honey, baking spice and nutmeg as well as hints of coffee and fine chocolate. FINISH: Long with freshly ground cinnamon, white pepper, barrel char and a slow warming heat. This is an amazing drink that needs nothing added. Established: 1866 ( ; 2016-On-going) Founder: James W. Kelly aka J.W. Kelly ( ). In 1862, at the age of 18, J.W. Kelly migrated from New York State to Tennessee with a dream to produce damn fine whiskey. That passion was realized in 1866 in Chattanooga, TN, with the start of J.W. Kelly & Co. Although it set the standard of excellence, his brand was halted by prohibition in Now, more than 100 years later, his dream lives on as our own World-Class Spirit with a Chattanooga Soul. A youthful immigrant from Ireland, James W. Kelly saw opportunity in Tennessee during the Civil War selling whiskey to Union troops occupying Nashville. Although he eventually would move on to Chattanooga, he never left the state, in time becoming an honored citizen. At this point it is necessary to set the scene into which Kelly introduced himself. Tennessee was the last state to join the Confederacy in June, After its governor had declared it independent of the United States, Nashville became an immediate target of Union forces. Not only was it the capital of the Tennessee, the city was significant as a shipping port on the Cumberland River. In 1862, Union troops, following battles that brought Ulysses S. Grant to the fore, occupied the city. Although Confederate attempts to take back Nashville continued over the next two years, refugees, white and black, poured into the city because jobs were plentiful in the depots, warehouses and hospitals serving the Union war effort. With this large transient population, Nashville had a flourishing red-light district and dozens of saloons. Often the U.S. military government gave preferential treatment to Northerners who came to do business. Enter James Kelly. The assumption is that he engaged in the booming liquor trade during the time of conflict. With the cessation of hostilities, however, Kelly moved further south to Chattanooga, a major city that had been established 50 years earlier as a trading post on the Tennessee River. At this point he would have been considered a carpetbagger, a Northern entrepreneur looking to make a quick dollar from the conquered Southerners, abetted by the occupying Federal authorities. In 1866, he began by opening a retail liquor store. As that business grew he moved into wholesale liquor sales. Like most wholesalers, Kelly also engaged in rectifying whiskey, that is blending raw whiskeys to taste, bottling it and slapping on his own labels. In 1876, Kelly merged his efforts with George W. Davenport, a native of Alabama, who had come to Chattanooga about 1874 to work as a clerk in a whiskey and cigars wholesaler and eventually had taken over the business. The new company was called Kelly & Davenport and originally had two locations: Ninth Street and 253 Market Street. The company grew steadily, as one contemporary said, building up a large and profitable business. The trade of the house in the Southern States is an extensive one. About 1883, apparently as a result of its growth, the firm moved to West Ninth. After 14 years in business, the partners split. Kelly maintained the existing business under the name J.W. Kelly & Co. while Davenport, with a brother, went on to establish a dry goods and furnishing store. Slogan: Made on honor; Sold on merit Mashbill: 75% corn, 20% malted rye, and 5% malted barley 2 Pot Stills: 11,356-L (3,000-USG) copper pot stills Bottler: Keeper's Quest, Inc., 4295 Cromwell Rd., Suite 421, Chattanooga, TN OBs: J.W. Kelly's Old Milford Straight Bourbon Whiskey 47% ABV Affiliates: Deep Spring Distillery (Keeper's Quest, Inc., Antioch, TN 37013) Management Team: Chairman & CEO: Ed Kohl - President: Lynn Kohl National Sales Manager: Ryan Kohl - Director of Operations: Joe Griffin Owner: Quest Brands, Inc., Chattanooga, TN (Ed & Ryan Kohl) Importer: Keeper's Quest, Inc., 4295 Cromwell Rd., Suite 421, Chattanooga, TN Jack Smith, KQ, CSS Good whisky is made great when shared among friends Jack@AtlantaScotchClub.com

2 11/30/17 7:00 PM) - Bourbon Tasting - Freight Kitchen (Woodstock) - $40 Pay At The Door Whisky #2 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 Tasting Notes by Chris Carlsson: Age: NAS (circa 7-years) - Mashbill: Buff. Trace #2 ( High-Rye 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 great. For just a few bucks more, you get the opportunity as to what bourbon can be which leaves you hungering for the other goods 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: 156m 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 steam-heated 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, Director of Bourbon Marketing. Jack Smith, President - Metro Atlanta Scotch Club Page 2 of 6 Jack@AtlantaScotchClub.com

3 Whisky #3 GARRISON BROTHERS Straight Texas Bourbon / 'The Flagship' / NAS (3-yrs) / 47% ABV (94-Proof) / NCF / OB / Dist Owner: Lone Star Distillery, LLC dba Garrison Brothers Distillery / USA (Hye, TX) Garrison Brothers Distillery (Blanco County) 1827 Hye-Albert Rd. Hye, TX Established: Date of First Distillation: Unknown date in 2006 Date of First Release: March 2, 2010 (honoring Texas Independence Day in 1836). Location: Situated on a 65-acre ranch in Texas rolling Hill Country. Hye (population 300) is an unincorporated community in western Blanco County of central Texas. It lies along U.S. Route 290, 12- miles west of the city of Johnson City, the county seat. Hye has a humid subtropical climate with hot, humid summers, generally mild to cool winters and lots of rattlesnakes. Blanco County is located in Texas Hill Country. Hye is 60-miles west of Austin and 66-miles north of San Antonio. The Blanco river (for which the county is named) and the Pedernales river flow through Blanco. Origin of Name: The town is named after Hiram ("Hye") G. Brown ( ), an early settler as Hye and his parents settled in the Rocky Creek area of Blanco County in Brown constructed a small store and house near the Pedernales River. Brown was appointed postmaster upon getting a post office established in his store on April 17, The post office was named Hye for him. Water: All water is R/O filtered and ultraviolet treated. Process: Rich Limestone underground spring water from the massive aquifers of the Hill Country. Reduction: Local rainwater from its cisterns via runoff from the rooftops of its buildings. The region has historically relied on runoff water; its annual rainfall is 34 inches, but suffers prolonged summer droughts. Organic Grains: Corn: Local #1 Panhandle White; Wheat: Winter Red Wheat (grown on Garrison s 65- acre ranch); Barley: Pacific NW 6-Row (malted: partially germinated and enzyme rich). Mashbill: 74% corn, 15% wheat, and 11% malted barley. Synthetic amylase enzyme (much cheaper than malted barley) is never used at GB. Using 30,000 lbs. of grain per week. Mash: Sweet mash method; Rather than start a new fermentation by setting back circa 20-33% of the fermented wash from the previous fermentation run ( sour mash method), each fermentation is initiated by new feast pitch into the wort (sugary water from mash). Note: The sugar content of its cooked corn is circa 23%; almost twice that realized by KY bourbon distillers. As a result of its unusually high sugar content and long fermentation, Garrison Brothers wort (distiller s beer) is circa 16% ABV (twice that of the Scottish malt distillers in the 6-8% ABV range). Garrison Brothers The Flagship Texas Straight Yeast: Commercial distiller s yeast is pitched into distiller s 80 F - Tanks: 6 fermenters Bourbon 94-Proof - Age: The 2016 Fermentation: 4-day fermentation yields wash (distiller s beer) at circa 14-16% ABV (very high!) Release is from a vatting of whiskies Still: 1 copper pot still with a modified neck (adjustable plates to effect various styles of distillate and/or months old (notwithstanding that its current permit adjustments to offset the changing environmental conditions). Nicknamed the copper cowgirl, pre-printed label understates its age as 3 yrs). it was originally made as an experimental still for Wild Turkey Distillery. Tasting Notes by Caskers.com: NOSE: Rich, deep aroma of butterscotch, nutmeg, vanilla and coconut. Maturation: Every GB Bourbon expressions is aged on-site for at least 2 years in new charred American Condenser: A short horizontal SAT condenser is connected to a short copper worm/cold water tub. PALATE: Caramelized orange and fruit White oak barrels. Typically, Cowboy is aged in 15-USG casks and The Flagship in larger casks up to 200- dominate the palate with hints of melted L/53-USG American Standard Barrels of new charred American White oak. Barrels are typically filled to butter, whipped cream and oak. FINISH: 50% capacity and at lower strength (60% ABV/120-proof) to encourage evaporation (circa 14% per year) Smooth with toffee, milk chocolate and espresso notes. and an equal portion of oxidation so as to speed up maturation. AWARDS: American Micro Whisky of the Year Casks: Due to its extremely hot summers (up to 130 F), the staves of its barrels are 1¼-inches thick due (Cowboy Jim Murray s Whiskey avoid cracking or breaking due to heat and its dry climate. Bible (2014 & 2017); #1 Best Craft Whiskey Filtration: Dan Garrison: We never chill-filter. web: Distillery in USA TODAY 10BEST Readers Choice Awards (2017); Gold (Single American Craft Spirits Association Warehouses: 3 WHs with a capacity of 6,000 casks (2015); Silver (Flagship/Fall American OBs: The Flagship Bourbon, Single Barrel Bourbon, Cowboy Bourbon & Special Releases. Craft Spirits Association (2015); Gold (Single Los Angeles International Spirits Management Team: Competition (2015); Silver (Flagship/Fall 2014) President: Dan Los Angeles International Spirits Competition (2015); Silver San Manager: Charlie Garrison Francisco World Spirits Competition (2013); Brand Ambassador: Dayton Vause Best of Category American Legal Name: Lone Star Distillery, LLC Distilling Institute Awards (2012); Gold Owners: Dan Garrison (the Garrison family) TheFiftyBest.com (2012); Silver Elevation: 494m MSL (1,621 feet above mean sea level) (Flagship San Francisco World Spirits Competition (2011). Jack Smith, President - Metro Atlanta Scotch Club Page 3 of 6 Jack@AtlantaScotchClub.com

4 Whisky #4 GARRISON BROTHERS Straight Texas Bourbon / 'Single Barrel' / NAS (3-yrs) / 47% ABV (94-Proof) / NCF / OB / Dist Owner: Lone Star Distillery, LLC dba Garrison Brothers Dist / USA (Hye, TX) Garrison Brothers Distillery (Blanco County) 1827 Hye-Albert Rd. Hye, TX Garrison Brothers Single Barrel Texas Straight 94-Proof - Age: Single barrel is aged months in 15-USG casks (notwithstanding that its current pre-printed label erroneously understates its age as 2 years). Tasting Notes by Caskers.com: NOSE: Beautiful burnt orange hue along with an aroma of nougat, vanilla and cherry pie. PALATE: Intense flavors of pear, maple candy and coconut. FINSIH: A luxurious finish with touches of caramel, oak, cherry cola and cinnamon. AWARDS: American Micro Whisky of the Year (Cowboy Jim Murray s Whiskey Bible (2014 & 2017); #1 Best Craft Whiskey Distillery in USA TODAY 10BEST Readers Choice Awards (2017); Gold (Single American Craft Spirits Association (2015); Silver (Flagship/Fall American Craft Spirits Association (2015); Gold (Single Los Angeles International Spirits Competition (2015); Silver (Flagship/Fall Los Angeles International Spirits Competition (2015); Silver San Francisco World Spirits Competition (2013); Best of Category American Distilling Institute Awards (2012); Gold TheFiftyBest.com (2012); Silver (Flagship San Francisco World Spirits Competition (2011). Established: Date of First Distillation: Unknown date in 2006 Date of First Release: March 2, 2010 (honoring Texas Independence Day in 1836). Location: Situated on a 65-acre ranch in Texas rolling Hill Country. Hye (population 300) is an unincorporated community in western Blanco County of central Texas. It lies along U.S. Route 290, 12-miles west of the city of Johnson City, the county seat. Hye has a humid subtropical climate with hot, humid summers, generally mild to cool winters and lots of rattlesnakes. Blanco County is located in Texas Hill Country. Hye is 60-miles west of Austin and 66-miles north of San Antonio. The Blanco river (for which the county is named) and the Pedernales river flow through Blanco. Origin of Name: The town is named after Hiram ("Hye") G. Brown ( ), an early settler as Hye and his parents settled in the Rocky Creek area of Blanco County in Brown constructed a small store and house near the Pedernales River. Brown was appointed postmaster upon getting a post office established in his store on April 17, The post office was named Hye for him. Water: All water is R/O filtered and ultraviolet treated. Process: Rich Limestone underground spring water from the massive aquifers of the Hill Country. Reduction: Local rainwater from its cisterns via runoff from the rooftops of its buildings. The region has historically relied on runoff water; its annual rainfall is 34 inches, but suffers prolonged summer droughts. Organic Grains: Corn: Local #1 Panhandle White; Wheat: Winter Red Wheat (grown on Garrison s 65-acre ranch); Barley: Pacific NW 6-Row (malted: partially germinated and enzyme rich). Mashbill: 74% corn, 15% wheat, and 11% malted barley. Synthetic amylase enzyme (much cheaper than malted barley) is never used at GB. Using 30,000 lbs. of grain per week. Mash: Sweet mash method; Rather than start a new fermentation by setting back circa 20-33% of the fermented wash from the previous fermentation run ( sour mash method), each fermentation is initiated by new feast pitch into the wort (sugary water from mash). Note: The sugar content of its cooked corn is circa 23%; almost twice that realized by KY bourbon distillers. As a result of its unusually high sugar content and long fermentation, Garrison Brothers wort (distiller s beer) is circa 16% ABV (twice that of the Scottish malt distillers in the 6-8% ABV range). Yeast: Commercial distiller s yeast is pitched into distiller s 80 F - Tanks: 6 fermenters Fermentation: 4-day fermentation yields wash (distiller s beer) at circa 14-16% ABV (very high!) Still: 1 copper pot still with a modified neck (adjustable plates to effect various styles of distillate and/or permit adjustments to offset the changing environmental conditions). Nicknamed the copper cowgirl, it was originally made as an experimental still for Wild Turkey Distillery. Condenser: A short horizontal SAT condenser is connected to a short copper worm/cold water tub. Maturation: Every GB Bourbon expressions is aged on-site for at least 2 years in new charred American White oak barrels. Typically, Cowboy is aged in 15-USG casks and The Flagship in larger casks up to 200-L/53-USG American Standard Barrels of new charred American White oak. Barrels are typically filled to 50% capacity and at lower strength (60% ABV/120-proof) to encourage evaporation (circa 14% per year) and an equal portion of oxidation so as to speed up maturation. Casks: Due to its extremely hot summers (up to 130 F), the staves of its barrels are 1¼-inches thick due avoid cracking or breaking due to heat and its dry climate. Filtration: Dan Garrison: We never chill-filter. web: Warehouses: 3 WHs with a capacity of 6,000 casks OBs: The Flagship Bourbon, Single Barrel Bourbon, Cowboy Bourbon & Special Releases. Management Team: President: Dan Garrison Manager: Charlie Garrison Brand Ambassador: Dayton Vause Legal Name: Lone Star Distillery, LLC Owners: Dan Garrison (the Garrison family) Elevation: 494m MSL (1,621 feet above mean sea level) Jack Smith, President - Metro Atlanta Scotch Club Page 4 of 6 Jack@AtlantaScotchClub.com

5 Whisky #5 Age: NAS, but as a straight whiskey without an age statement, it must be at least 4 years old. The bloggers say that it is aged 6 years. Mashbill: 65% rye, 30% corn and 5% malted barley. Reduction: As the barrel proof of the matured whiskey is circa 113, just a small amount of R/O water is required to reduce it to 101 (the smaller, the better). Barrels: New charred barrels of American white oak (#4 the heaviest level). OFFICIAL TASTING NOTES: Big, broad vanilla and spice notes burst through without changing the bold rye taste. WT 101 Rye will stand up to any mixer and shines through in cocktails. AWARDS: Double Gold San Francisco World Spirits Competition (2012); Silver International Wine & Spirits Competition (2012); Silver SFWSC (2013); 85-Points (Very Good / Strongly Ultimate Spirits Challenge (2013); Silver Medal IWSC (2014); Ultimate Spirits Challenge (2014). WILD TURKEY KY Straight Rye / '101 Rye' / NAS (4+ yrs) / 50.5% ABV (101 Proof) / OB: Wild Turkey Dist / Dist Owner: Gruppo Campari / USA (Lawrenceburg, KY) Wild Turkey Distillery (Anderson County) 1525 Tyrone Rd. Lawrenceburg, KY 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 start fermentation. It is supplemented by pitching 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 (@ 100 Proof) annually (5 times its 2009 level) and still increasing. Entry Proof: 57.5% ABV (115-Proof); its 125-proof white dog is reduced to 115-proof by cutting it with deionized water. In the 1980s, WT raised its barrel entry proof from 107 to 110 and again in 2005 to 115 (note that its 6-7 year old Rare Breed expression is bottled at and is classified as barrel proof). Even at 115, WT continues to have one of the industry s lowest entry proofs. It s important to note that 125, the maximum legal entry proof, is the industry 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). Parent-Owned Distilleries (14): Production is concentrated in 14 manufacturing plants including: SCO: Glen Grant; USA: Wild Turkey; CAN: Forty Creek; MEX: Destiladora San Nicolas, S. A. de C. V., & JAM: Appleton Estate Rum Distillery. WT Range: 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, Wild Turkey 101 & Russell Reserve (6-yr). WHISKEY: American Honey & Forgiven. Additional Parent-Owned Brands: Appleton Estate Rum; Archer s, Braemar & Old Smuggler Blended Scotch Whiskies; Cabo Wabo, Don Celso, Espolón, San Nicolas Tequilas; Cinzano Vermouth; Forty Creek Canadian Whisky; and Glen Grant Single Malt. Notations: Wild Turkey got its name in 1940 when Thomas McCarthy, the late Austin Nichols executive, pulled a bottle of bourbon from his warehouse after its annual wild turkey hunt. Apparently they really liked it, because the next year the returning hunters asked for more of "that wild turkey bourbon!" The name instantly caught on and continues to be popular. Management Team: Master Distillers: Jimmy Russell (since 1954) & Eddie Russell (1981) CEO: Robert Kunze-Concewitz - Chairman: Luca Garavoglia Legal Name: Austin Nichols Distilling Co. Owner: Gruppo Campari S.A. (Davide Campari-Milano S.p.A.); Garavoglia family owns 51%. Master Distributor: Campari America LLC GA Distributor: Empire Distributors, Inc. Elevation: 236m MSL (774 feet above mean sea level) Jack Smith, President - Metro Atlanta Scotch Club Page 5 of 6 Jack@AtlantaScotchClub.com

6 Whisky #6 RUSSELL'S RESERVE KY Straight Bourbon / NAS (4+ yrs) / 'Single Barrel' / 55% ABV (110 Proof) / NCF / OB: Wild Turkey Dist / Dist Owner: Gruppo Campari / USA (Lawrenceburg, KY) TASTING NOTES by Bourbon Babe: Mash Bill: 75% corn, 13% rye, and 12% malted barley. Age: NAS (8-12 year old). NOSE: This bourbon has a fantastically complex aroma. I don t know if it s those fatty acids or the heavy alligator charred barrels that Wild Turkey uses, but what I smell is a smokehouse, maybe one filled with sugar-cured bacon. It s a sweet and savory smell that made my mouth water. PALATE: The first thing: molasses, right on the tip of my tongue. Very sweet. It s surprisingly mild for a 110-proof bourbon. The spice and char come roaring in. FINISH: There s a nice bite at the end. It has a drying finish with notes of cinnamon and a pleasant hint of smoke. AWARDS: Gold International Wine & Spirits Competition (2014); Gold San Francisco World Spirits Competition (2013); 93 Ultimate Spirits challenge (2013). Wild Turkey Distillery (Anderson County) 1525 Tyrone Rd. Lawrenceburg, KY 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: After adding malted barley, sour mash is added to start the fermentation process going. It is supplemented by the pitching of new yeast into the fermenter. Stills: One 48-foot column (115-proof) and 1 copper doubler (125-proof) which acts like a pot still. 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, the maximum by regulation, is industry 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: BOURBON: Wild Turkey 81 & 101 Bourbon, Rare Breed, Russell Reserve s Small Batch 90-prf and Single Barrel 110-prf, Master s Keep 86.8-prf, Rare Breed barrel prf, and Kentucky Spirit single 101-prf. RYE: Wild Turkey 81 & 101 Rye and Russell Reserve s Small Batch 90-prf and Single Barrel 104- prf. WHISKEY: American Honey & Forgiven str bourbon & str rye. Parent-Owned Brands: Campari apéritif, Aperol apéritif, Grand Marnier apéritif (Société des Produits Marnier Lapostolle aka SPML), Cinzano apéritif, Frangelico liqueur, Espolón tequila (Cabo Wabo & Don Celso), Appleton Estate Jamaica Rum, Skyy vodka, Forty Creek, Wild Turkey, and Glen Grant single malt scotch whisky. 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 Distiller: Jimmy Russell (DOH: September 10, 1954) Associate Master Distiller: Eddie Russell (DOH: June 5, 1981) 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) Jack Smith, President - Metro Atlanta Scotch Club Page 6 of 6 Jack@AtlantaScotchClub.com