AWARDS 1. Over the last decade we ve won over 200 national and international awards for our bourbon whiskey. 2. Buffalo Trace Distillery has even been honored as best distillery in the world 7 times in the last 12 years. 2000, 2005, & 2006 Distillery of the year by Malt Advocate 2006 Distiller of the year by Wine Enthusiast 2005 & 2007 Distiller of the Year by Whisky Magazine 2008 Distiller of the Year by San Francisco Spirit Challenge

PRESS

BY THE NUMBERS 149 Acres 130 buildings Twelve 90,000-gallon fermenting tanks and 3 different stills Cooking capacity of 10,000 bushels of corn each day 6 corn silos, which stand 53 feet tall 3 Cookers, each holding 16,800 gallons 12 warehouses, capable of storing 335,000 barrels 350 employees

FIRSTS First American distillery to win Distillery of the Year Award by Malt Advocate Magazine in 2000 First American distillery to win Distiller of the Year Award by Whiskey Magazine in 2005 First to commercially market Single Barrel Bourbon First to incorporate the use of steam power First to use temperature controlled warehouses First to use reverse osmosis to further purify our water First to ship whiskey down the Mississippi River

Brand Story In the winter of 1881, Albert Blanton was born into one of the first families of bourbon history. At the age of 16, he started work in the distillery and fast became a leading pioneer bourbon industry. From the time he was made company president in 1921 till his retirement in 1952, his distillery expanded from 44 to 144 buildings to become the largest distillery of its day. During that period Blanton created his very special and limited supply of bourbon - his private reserve - handpicked and stored in what now is known as the famous Warehouse H. His namesake bourbon was the first commercially marketed Single Barrel back in 1984 to commemorate Colonel Blanton. Although died in the spring of 1959, his legacy lives on.

Quality Gold Medal 2010 San Francisco World Spirits Competition GOLD MEDAL WINNER International Wine & Spirits Competition 1999, 2000, 2001, 2002, 2003 The nose is very deep and satisfying. The taste has a masterful start with powerful dry vanilla notes in perfect harmony with hints of honey amid the strong caramel. The long, creamy caramel holds the fort until some late soft peppers arrive to spice things up. The underlying dryness amid the spice and honey really makes for bourbon that should suit all tastes and one to keep the discerning whiskey drinker almost purring with delight. - Jim Murray, Author Bourbon, Rye and Tennessee Whiskey

Bourbon Whiskey? 1. Majority of recipe must be corn 2. Can not be distilled higher than 160 proof 3. Must be aged in a new oak barrel 4. No artificial additives are allowed 5. No flavorings are allowed 6. No caramel coloring is allowed 7. Must be made in the United States

How we make Blanton s Single Barrel Bourbon Whiskey

Cooking the Grain Boil water to 240 degrees Cook corn for 1 hour Add Rye as it cools Add Malted Barley last Creates a Sweet Mash

Fermenting Add in previously distilled mash Creates a sour mash Add yeast In 3-5 days, the yeast eats the sugar creating a 7.5% alcohol

Distilling The sour mash is sent to the still Meets steam rising from below Alcohol is vaporized and condensed into a 120 proof liquid Alcohol is then distilled again in a Doubler up to 135 proof The whiskey is clear color, like water at this stage

Barrel Aging Whiskey is aged in new American charred oak barrels Barrels are kept in Warehouse H exclusively Kentucky s climate is ideal for aging bourbon Oak barrels impart color and flavor to the bourbon This bourbon is aged for no less than 6 years

Barrel Selection Draw samples from aged barrels Taste bourbon from every barrel Determine quality and taste Only approve the best tasting samples

Bottling Barrel is emptied and chill- filtered Each barrel is bottled one at a time - Single Barrel Bottles are filled by hand Labels are written by hand Bottles are labeled by hand Bottles are corked by hand Highest quality

Tasting

No Age Nose: You can get a real sense of the mash bill from the distillate. The grains are very predominant. Taste: There is a very thick and slightly oily mouth feel here. Try to discover the different grains in the distillate. Taste the corn sweetness and the spiciness of the rye. The malt provides a grassy or green flavor. Finish: The oils from the grains tend to linger on the palette leaving a very grainy texture.

3 Year Old Nose: Graininess is still present but the wood is softening the nose and knocking the edges off the raw whiskey distillate. Taste: The grain flavors are starting to get in balance with the sweet vanilla and caramel notes of the wood. Finish: The oily character of the white dog is reduced and the whiskey leaves a brighter finish.

Blanton s Single Barrel Nose: Sweet oak, hint of corn sweetness, spiciness with a hint of pepper. Taste: Rich, full and perfectly balanced. The tannins of the oak are becoming more prevalent and back up by the rye spiciness. Finish: Sweetness is still there but the wood is starting to dry out the finish.

Thank you!