METRO ATLANTA SCOTCH CLUB SINGLE MALT TASTING Landmark Diner (Buckhead), 3652 Roswell Rd NE, Atlanta, GA 30305 - Ph: (404) 816-9090 June 29, 2017 (Thursday, 7:00 PM) - 7 Scotch Malt - $40 Advanced On-Line Purchase / $45 At the Door

WHISKY #1 STRATHISLA Single Malt / 12-year / 40% ABV / OB: Strathisla Dist / Dist Owner: Chivas Brothers Ltd. (Pernod S.A.) / Speyside (Strathisla)

Strathisla (Royal) Distillery Seafield Avenue, Keith, Banffshire (Moray) AB55 5BS Pronunciation: ‘strath-EYE-la’ - SWA Map Location: #91 Translation: ‘The valley of the River Isla’ - Slogan: “The connoisseur’s best kept secret”

Region (District): Speyside (Strathisla) - Neighbors: , , Aultmore, Glentauchers Established: 1786 - Founder: Alexander Milne and George Taylor. Status: Active/Producing - Location: Chivas claims Strathisla to be the oldest Speyside & Highland distillery (1786). It was first known as ‘Milltown’ then intermittently ‘Milton’ or ‘Strathisla’ thereafter. It’s been Strathisla since 1951. (Its spirit has long been known as ‘Strathisla’). CB bought it in 1950 after its owner, a Mr. Pomery, was convicted of tax evasion. House Style: Dry with lots of dark fruits. Water Source: Production: Fons Bulliens’ Well (‘bubbling fountain’) which is an underground spring opposite distillery. Cooling: River Isla. Barley: A mixture of ‘Braemar’ and ‘Oxbridge’ (Bairds Maltings-Arbroath); earlier this year we were using ‘Optic’ and ‘Concerto’ (Buckie Maltings). Malt Spec (Phenols): 0-ppm - Gristmill: 1 Porteus Mash Mill Mashing Equipment: 1 s/s tradition mashtun; 5-ton (charged @ 4.8-ton) Waters: Uses 4 waters for mashing (20,800-L @ 65˚C, 7,000-L @ 78˚C, 15,300-L @ 85˚C and 9,500-L @ 93˚C) - Washbacks: 10 Oregon pine washbacks (24,500-L capacity each). Yeast: 63-k of yeast per 24,500-L of wort (strike temp is 21˚C) - Fermentation: 54-hours. 4 Pot Stills: 2 Wash @ 12,000-L, 2 Spirit @ 8,000-L (FS: 20-min, MC: 2-hrs, F: 5-hrs) Casks: Bourbon & some Sherry casks, Refill - Entry Strength: 63.5% ABV Warehouse: 3 small WH’s are on-site: 2 racked + 1 dunnage (most spirit is tankered to

another CB’s facility for filling & off-site maturation). Vatting/Bottling: Blending @ Poniel, Keith or Mulben. Bottling: Prestige (Paisley, Renfrewshire) & Kilwinning (North Ayrshire) Capacity: 2.4-Mlpa per year - Output: 2.4-Mlpa (2016) Visitor Center: Yes - Tours: Yes - Sister Distillery: Glen Keith (next door) OB’s: Only 2, a 12-yr at 40% ABV and a 16-yr (sold only at its visitor center) Blending Role: 30% Single Malt/70% Blends - Blend Partner: / (its home) Tasting Notes by Master of Malt (UK): Notations: (1) is the spiritual home of Chivas Regal Blended Scotch. (2) The single malt at the heart of Chivas Regal. The town of Keith is significant in the whisky world. Apart from 3 malt whisky distilleries Classic . The (Strathisla, Strathmill & Glen Keith), it’s the location of one of Chivas’ massive WH complexes. beautiful distillery of Strathisla nestles in the Since 2 of the distilleries are owned by Chivas as well (Strathmill is ’s), Keith is clearly a magnificent Speyside countryside reflecting the Chivas Brothers town. (3) Strathisla is considered to be the most beautiful distillery. (4) Its distillery's heritage and historical origins which hold the secrets to the exquisitely traditionally key market is Scotland where it’s among the best-selling single malts. (5) Don’t put too much crafted whisky. A whisky produced with the love effort in trying to determine the barley variety, because it varies from season-to-season with and pride of the distillery workers whose ancient crop yields and market pricing. What we want from the barley is as much alcohol per ton traditions are expressed by the fine craftsmanship barley as possible. It usually is 409-415 Lpa per ton of barley, if we’re receiving a good crop which has existed for centuries. The oldest we can get up as high as 420-L. (6) Its spirit is piped to Glen Keith for filling or trucked to distillery in the Highlands of Scotland. Cask: away a centralized CB facility for filling and maturation. (7) Strathisla has Royal status. Sherry HH (Amer oak) & Butts (Span oak); mainly refill. NOSE: Soft oak and hints of candied peel. A Management Team: Operations Manager: Graeme Cruickshank little floral character too, with notes of spice and VC Supervisor: Boa Andersson - Director Manufacturing (CB): Alister McIntosh Danish pastries. PALATE: Malty core with notes of Chairman & CEO (CB): Laurent Lacassagne - Chairman & CEO (PR): Christian Porta sultanas and cinnamon pastries. Allspice, cooked Legal Name of Distillery: Strathisla Distillers Ltd. - U.S. Importer: USA, Inc. apple and mince pies. FINISH: Long finish. Very Owner (Parent): Chivas Brothers Ltd. (Pernod-Ricard S.A., since 2001) fruity. OVERALL: A good all-rounder and value for Distiller Licensee: Strathisla Distillers Ltd. money! Elevation: 170m MSL (558-ft above mean sea level)

Purchase Link: https://www.culinarylocal.com/?post_type=tribe_events&p=57816%2F/ MASC - 7 Single Malts & Heavy Bites - 6/29/17 (Thursday) @ 7:00 PM - Landmark Diner - $40 Advanced Purchase / $45 Door

WHISKY #2 SPRINGBANK Single Malt / 'Hazelburn' / 8-year / 46% ABV / NCF / OB / Dist Owner: J. & A. Mitchell & Co., Ltd. (Hedley Wright) / Springbank Distillers Ltd. 85 Longrow, Campbeltown, Argyll PA28 6ET SCOTLAND Pronunciation: ‘SPRING-bank’ - SWA Whisky Map Location: #11 Translation: ‘From the fact that there is a spring on a bank’ Slogan: Unknown (It is the most traditional distillery in Scotland) Region (District): Campbeltown (Argyll) - Neighbors: Glengyle and Glen Scotia Established: 1828 Founder: The Mitchell family which continues to own/operate it for 187-years and counting! Status: Active/Producing House Style: Fruity, lightly peaty with coconut notes and a slightly oily texture. Location: On the southern tip of the narrow Kintyre peninsula in southwestern Scotland. Water Source: Crosshill Loch (Production & Cooling) Barley: Golden Promise, Optic & Chalice Floor Maltings: Springbank is the only distillery that produces 100% of its malt requirement (both peated and unpeated) on-site at the rate of 25-tons per batch, 200-tons per season. A few other distilleries (Bowmore, Balvenie, Laphroaig, Highland Park, Glen Ord, and Kilchoman) produce a portion of their malt requirement on-site. Kilchoman produces a large portion. Peat Source: Springbank cut its own peat (50-tons a year) from the Machrihanish bog in Campbeltown. About 10% of Scotland is covered by blanket bogs (especially western Scotland and the islands) and 1% by basin bogs. There is no scientific analysis available on Machrihanish peat, but since it is cut from a blanket bog and located near the sea in the western Scotland, it probably is closer to the and Orkney peats than the mainland peat. Malt Spec (phenols): Springbank (Dx2.5) @ 15-20 ppm, Longrow (Dx2) @ 50-60 ppm; Hazelburn (Dx3) @ 0-ppm. SB is dried over peat for 6-hrs and hot air for 18-24 hrs; LG is dried over peat for 27-hrs and then hot air until its moisture level reaches 4%. Dx2 = double distilled; Dx2.5 = two and one-half times distilled Gristmill: 1 Porteus Malt Mill (4-roller aka Twin-roller) - Dx3 = triple distilled Mashtun: 1 cast iron tradition mashtun (3.64-ton capacity; charged @ 2.55-tons) Washbacks: 6 Scandinavian boatskin larch WBs @ 20,000-L each Fermentation: 72 hours (short); 110 hours (long) 3 Pot Stills: 1 Wash @ 11,000-L (charged @ 10,000-L), 2 Spirit @ 7,500-8,000-L (charged @ 6,000-L); wash still is directly fired (flame against pot) by oil (rather than gas) and has a rummager (chain). Condensers: Spirit Still #1 - Worm tub; Other 2 - Tube-and-shell Official Tasting Notes: Casks: Ex-Bourbon and ex-Sherry (80% 1st fill & 20% refill) Hazelburn is a triple distilled, Warehouse: 6 on-site (4 Dunnage & 2 Racked @ 7 levels high) unpeated single malt produce at the Vatting & Bottling: On-site bottling hall . It was neither Capacity: 750,000-Lpa per year (MacLean prefers 472,000-Lpa) chill-filtered nor artificially colored. Current Output: 150,000-Lpa (2016); SB @ 120,000-L; LG @ 15,000-L; and HB @ 15,000-L) Casks: 60% Bourbon, 40% Sherry. Visitor Center: At the Cadenhead Retail shop, VC & Tasting Room Malt Spec: 0-ppm. OB’s: SB 10, 15, 18 & 25; Longrow (Peated, Red & 18); Hazelburn (8, 10, 12 yr. and discontinued CV). EYE: Pale gold. Blending Role: 70% Single Malt, 30% Blends. NOSE: Light and delicate, the 8 yo Blend Partner: Campbeltown Loch, Mitchell & Glen Extra. Hazelburn has subtle nuances of Sister Distillery: raspberry coulis, shortbread and Single Malt Production: SB @ 60%, LG @ 20%, HB @ 20% sherbet. Sweet vanilla, malt and Former Names: Longrow Street Distillery (changed early on as it was next to Longrow Distillery. white oak are also in evidence. Management Team: PALATE: Elegantly sweet and malty. Chairman & CEO: Hedley G. Wright Loads of vanilla flavor combines well Director of Production (Emeritus): Frank McHardy (he continues to run the Whisky School) with toasty oak notes leading to a Distillery Manager: Gavin McLachlan - Sales & Marketing Manager: Ranald Watson, Ambassador spicy finish. No smokiness in triple Legal Name of Distillery: Springbank Distillers Ltd. distilled Hazelburn. Owner (Parent): J & A Mitchell & Co. Ltd. (Hedley G. Wright) FINISH: A slightly peppery finish to a Distiller Licensee: J & A Mitchell & Co. Ltd. refined and elegant dram. U.S. Importer: Pacific Edge & Spirits (Los Angeles, CA) GA Distributor: Savannah Distributing Co., Inc. (Atlanta; John Schorn, General Manager) Elevation: 6½m MSL (21-feet above mean sea level)

Page 2 of 7 MASC - 7 Single Malts & Heavy Bites - 6/29/17 (Thursday) @ 7:00 PM - Landmark Diner - $40 Advanced Purchase / $45 Door

WHISKY #3 PENDERYN Welsh Single Malt / ‘Aur Cymru’ (Madeira Finish) / NAS / 46% ABV / NCF / OB / Dist Owner: Welsh Whisky Co. (Neil Burchell & Nigel Short) / Wales (Cardiff)

Penderyn Distillery (fka Gwalia Distillery) Welsh Whisky Co. (Head Office) Penderyn, Pontpren Penderyn, Pontpren Aberdare, Mid-Glamorgan CF44 0SX Aberdare, Mid-Glamorgan CF44 9JW WALES WALES Translation: Aur Cymru means Welsh Gold - Region (District): Wales (Aberdare District) Slogan: “Waterfalls, moorland and hillsides - wild Wales at its best” Established: 2000 - First Distillation Date: September 14, 2000 - Launched: March 1, 2004 Status: Active/Producing - House Style: Fruity and creamy - Malt Spec (Phenols): 0-ppm Location: Penderyn Distillery (one of the smallest distilleries in the world and one of only two in Wales) takes its name from the ancient Welsh village of Penderyn in which it is nestled in the Cynon Valley and the foothills of the lovely Brecon Beacons mountain range (2,907-feet MSL) in South Wales. Both village and distillery are within the Brecon Beacons National Park. The distillery is 32-miles NNW of Cardiff (the capital of Wales and 11th largest UK city at 340,000) and 150-miles due west of London (and well worth the drive!). Shire or County: Rhondda Cynon Taf is a county borough in the south of Wales. It consists of five valleys and a number of outlying towns and villages. The 2011 census revealed that 19% of its 234,410 residents self-identified as conversant in Welsh language. Malt Spec (Phenols): 0-ppm (unpeated); Peated SM is aged in refill Quarter Casks from Laphroaig. Water Source: Springs in Brecon Beacons National Park (it owns this mineral water source) Mashing: 1 semi-Lauter mashtun (1.5-tons); earlier wash purchased from a local brewery. Washbacks: 6 s/s washbacks @ 7,500-L; 10-12 per week - Fermentation: 72-hrs 4 Stills: 2 Faraday Hybrid Copper Pot Stills (like Lomond Stills) with 6 adjustable plates and ‘Penderyn Aur Cymru’ (Madeira Finish): EYE: Bright amber - NOSE: purifier (3,000-L charged @ 2,500-L) which is integrated with a column still with 18 plates; An aroma of cream toffee and fleetingly of fresh leather - PALATE: In June 2014, 2 traditional copper pot stills were added (I don’t know how they are being Excep-tionally well-balanced taste - FINISH: As initial sensations utilized). A light and delicate 88-92% ABV spirit is drawn from seventh plate of column still. fade, the finishing notes of tropical fruits, raisins and vanilla Casks: All spirit initially aged in bourbon casks; some finished in Madeira or Sherry casks. strongly emerge and are long lasting. Dr. Jim Swan, Master Entry Strength: 90% ABV; spirt is not reduced prior to barrel entry; industry’s highest. Distiller. AGE: Circa 5-6 years – CASKS: 5+ years in bourbon barrels Capacity: 400,000-Lpa per year - Current Output: 400,000-Lpa (work 24/7 since June 2014) (1st Fill Buffalo Trace) of charred American white oak and 6-months in Madeira casks (refill) of toasted Spanish red oak. Visitor Center: Yes - Tours: Yes - OB’s: Madeira Finish, Peated, Legend, Myth, Celt & Icons of Wales. Single Cask releases, Independence & Dylan ranges. Key Markets: 75% UK; 25% France, Germany and USA. Blending Role: Single Malt: 100%, Blends: 0% Awards: Silver (Madeira Finish) @ 2014 SFWSC; Silver (Penderyn Single Malt) @ 2013 SFWSC; Silver (Penderyn Single Malt) @ 2013 ISC; Silver (Madeira Finish) @ 2013 IWSC; Silver (Portwood) @ 2013 IWSC; Silver (Penderyn Single Malt) @ 2013 SFWSC; Gold & Best in Class(Madeira Finish) @ 2012 IWSC; Silver (Penderyn Single Malt) @ 2012 IWSC. Note: As its whisky has been on-allocation since 2013, in June 2016, Penderyn announced it will build a second distillery at a 12.5 acre ex-copperworks site near Swansea, Wales (2018). Management Team: Distillery Manager: Laura Davies Brand Director: Ms. Sian Whitelock - Managing Director: Stephen Davies Legal Name: The Welsh Whisky Company Limited Owner (Parent): 60 local investors including Neil Burchell, Chairman & Director Nigel Short US Importer: Gemini Spirits & Wine Co. (Sazerac Company) GA Distributor: Empire Distributors, Inc. Elevation: 237m MSL (778-feet above mean sea level) Tasting Notes by JewMalt.com: I’m glad that I went in without any preconceived notions as, in the end, I liked it. NOSE: Wafts of juniper; fresh & bright. Light with limes and white flesh peaches soaking in fine Muscat wine. Burning leaves in the springtime – I imagine myself as a little boy using a magnifying glass to light said leaves (this is not smoky in anyway, mind you, the aroma is just bringing back memories). Far off scents of the railroad. PALATE: Light and almost grain-like in flavor (like an aged ). Very one-sided The Original Still Diagram: Penderyn Distillery uses a with its light quality and bright, sweet citrus notes (think lime leaf and fizzy like seltzer with modified pot still with an added purifier and column still lime). Thinnish in mouth-feel. A touch of honey. Actually, a good amount of honey as we set. In September 2013, a second identical still set was near the finish line. FINISH: Lots of cereal notes, then malty all of the sudden and finally installed. In June 2014, 2 traditional copper pot stills (one honey-covered muesli. COMMENTS: In sum, a summer whisky that can be applied to any wash and one spirit) and mashing equipment were social situation. I can see a lot of blend whisky drinkers liking this one. Light, sweet, fairly installed. (I really like Penderyn! After a long wait, Penderyn balanced and simply approachable by anyone, even whisky beginners. is available in GA and on the shelf at Tower BH). (JWS: Penderyn is one of my favorite international distillers; Madeira is its very best dram.)

Page 3 of 7 MASC - 7 Single Malts & Heavy Bites - 6/29/17 (Thursday) @ 7:00 PM - Landmark Diner - $40 Advanced Purchase / $45 Door

WHISKY #4 AUCHENTOSHAN Single Malt / 'Three Wood' / NAS / 43% ABV / OB / Dist Owner: Morrison Bowmore Distillers (Beam Inc./Suntory Holdings Ltd.) / Lowland (Central) Highway A82 (by ), , G81 4SJ SCOTLAND ` Pronunciation: ‘OK-en-tosh-an’ - SWA Whisky Map Location: #98 Translation: ‘Corner of the field’ - Slogan: “Glasgow’s malt whisky” & “The breakfast whisky” Region (District): Lowlands (West) - Neighbors: Glengoyne, Littlemill, Loch Lomond Established: 1823 is the date of official licensing (some prefer 1800 as there is evidence that distillation was taking place in 1800). Founder: Unknown, but John Bullock, a corn merchant, licensed the distillery. Status: Active/Producing Location: Located at Dalmuir, in suburban Glasgow, Auchentoshan Distillery is set in a valley between the foot of the Old Kilpatrick Hills overlooking the famous River Clyde, once renowned as Scotland’s ‘Gateway to the World’. As the river is navigable, there are extensive dock/warehouse complexes along it. House Style: Classic Lowland whisky. Light and elegant, apples often come up in tasting notes. The Classic is great as an aperitif, but this light whisky performs remarkably well in sherry casks too. Only remaining triple distillation distillery. Water Source: For mashing: Loch Katrine in the Trossachs; For production: Cochno Loch in Kilpatrick Hills; For cooling, rainwater from the Kilpatrick Hills collected in the distillery’s WWII bomb crater. Barley: a mix of Optic and Chalice barley (exclusive use of Scottish malt) Malt Spec (phenols): 0-ppm (unpeated malt) from maltsters - Gristmill: 1 Porteus Mill Mashing Equipment: 1 s/s semi-Lauter tun (6.825-ton); 35,500-L of wort (8-hours per cycle) Washbacks: 7 Oregon pine @ 38,000-L (6-metres deep); 3 are outside and 4 inside; wash @ 7-8% ABV Yeast: 100% dried distiller’s yeast Fermentation: 50-hours (short); 120-hours (long) 3 Pot Stills: 1 Wash @ 17,500-L (charged @ 17,300-L), 1 Intermediate/Low @ 8,200-L (charged @ 8,000-L), 1 Spirit @ 11,500-L (charged @ 11,000-L). Middle cut: Average of 81.5% ABV is the highest in Scotland Wash Still is charged @ 17,300-L Cask Entry: 68% ABV (the industry standard is 63.5% ABV) Casks: 80% WT Bourbon (refill) & 20% Oloroso and Pedro Ximénez Sherry (first fill) and a few wine casks for finished expressions. Warehouse: 5 WH’s (3 small dunnage WH mainly for SM + 2 large racked WH for blends); 18,500 casks. Distilleries Owned (12): Suntory, Hakushu & Chita (JP); Ardmore, Auchentoshan, Bowmore, Laphroaig & Glen Garioch (SC); Cooley & Kilbeggan (IR); Maker’s Mark & Jim Beam (US); Hiram Walker Canadian Club & Alberta Distillery (Canada). Parent-Owned Other Brands/Blends: Teacher’s HL Cream (Scotland); Kilbeggan & Concannon (Ireland); Chita, Hibiki & Kakubin (Japan); Jim Beam, Basil Hayden, Knob Creek, Tasting Notes by Masters of Malt: Bakers, Bookers, Maker’s Mark (USA); Canadian Club (Canada). Age: NAS (Internet source: “I wrote Former Names: ‘Duntocher Distillery’, recorded as an on-going operation in 1800 (thus it must have been Auchentoshan; they replied that this was a founded prior to 1800). ‘Auchintoshan Distillery’ until 1834 when the spelling was changed. 12 year old whisky, matured for 10 years Vatting & Bottling: Centralized MBD facility in Spring Burn (metro Glasgow) in bourbon casks, initially finished for 1- Capacity: 2.0-Mlpa per year - Current Output: 1.0-Mlpa (2016) year in Oloroso Sherry and then re-racked Visitor Center: Yes - Tours: Yes in Pedro Ximénez casks for 1-year.” OBs: American Oak, Virgin Oak, Three Wood, 12, 18 & 21 yr. - Blending Role: 40% Single Malt, 60% Blends Malt Spec (Phenols): 0-ppm Blend Partner: Rob Roy, Islay Legend, Ballantine’s, Royal Chalice & McClelland’s (4 regional single malts; Casks: Bourbon (refill), Oloroso sherry un-named distilleries) - Distilleries Owned (14): Suntory, Hakushu & Chita (JP); Ardmore, Auchentoshan, (1st & refill) and Pedro Ximénez sherry Bowmore, Laphroaig & Glen Garioch (SC); Cooley & Kilbeggan (IR); Maker’s Mark & Jim Beam (US); Hiram (1st & refill) casks. It’s a “have-I-got-your- Walker Canadian Club & Alberta Distillery (Canada). Parent-Owned Blends: (Scotland) Blended Malt: attention-now” Lowlander malt. NOSE: McClelland’s; Blended Scotch: Clanroy, Islay Legend, King’s Pride, Rob Roy, Swords & Teacher’s Highland Cooked fruit, sherry, toffee, a rum-like Cream; (Ireland) Kilbeggan & Concannon; (Japan) Chita, Hibiki & Kakubin; (USA) TBD; (CN) Canadian Club. quality and notes of Bas Armagnac. Former Names: ‘Duntocher Distillery’, recorded as operational in 1800. Thus that distillery must have PALATE: Rich. Liqueur cherries in dark been founded before 1800. ‘Auchintoshan Distillery’ until 1834. chocolate, more sherried fruit, ripe dark MANAGEMENT TEAM: Distillery Manager: Alistair McDonald forest fruits, like a Black Forest Gateaux. Master of Malts: Iain McCallum, Ambassador FINISH: Superb, led by thick dark treacle CEO: Mike Keiller (Beam Inc UK Ltd.) and toffee notes and chewy wooded Chairman: Nobutada Saji - President: Takeshi Niinami notes, balanced with a green fruit edge. Legal Name of Distillery: Auchentoshan Distillers Ltd AWARDS: Double Gold @ SFWSC (2008); Owner (Parent): Morrison Bowmore Distillers Ltd (Suntory Holdings Ltd, 1994) Gold @ IWSC (2012). Distiller Licensee: Morrison Bowmore Distillers Ltd U.S. Importer: Inc. (Campari America until July 1, 2014) Elevation: 104m MSL (341-feet above mean sea level)

Page 4 of 7 MASC - 7 Single Malts & Heavy Bites - 6/29/17 (Thursday) @ 7:00 PM - Landmark Diner - $40 Advanced Purchase / $45 Door

WHISKY #5 AULTMORE Single Malt / 1991 vintage (21-yr) / 50% ABV / SC #9821 / NCF / IB: Hunter Laing & Co. (Old Malt Cask) / Dist Owner: Chivas Brothers (Pernod-Ricard S.A.) / Speyside (Central) Keith, Banffshire AB55 6QY SCOTLAND Pronunciation: 'Ollt-MORE' - SWA Whisky Map Location: #50 Translation: 'Big burn' (Gaelic; referring Allt Mòr aka Auchinderran burn, its water source.) Slogan / Motto: The Spiritual Home of Chivas Regal & Royale Salute Region (District): Speyside (Central) - Neighbors: Glentauchers, Strathisla, Strathmill Established: 1895 - Founder: Alexander Edward, owner of and co-founder of . Alec Edward is a whisky legend. Aultmore began production in 1897. Status: Active/Producing Location: Situated in the hills between that Keith and the Moray Firth (narrow inlet of the sea; an estuary or brackish body of water whereby river water run and have subsequent egress to the open sea) in a remote and sparsely populated locale (2½ miles north of Keith). The site, Foggie Moss, is rich in peat and burns and an abundant supply of water. The district was famous for its plethora of illicit stills. House Style: Malty, herbal and oaky. Water Source: Auchenderran Dam (process); Burn of Ryeriggs (cooling) - Barley: Concerto (Optic) Malt Spec (Phenols): 0-ppm (Unpeated) malt is sourced from Burghead Maltings. Gristmill: 1 Porteus (twin roller) rated at 3-tons per hour Mashing Equipment: 1 s/s Steinecker full-Lauter tun (10-ton capacity) 6 Washbacks: Larch @ 47,200-L capacity (charged @33,300-L); balanced as 1 WB fills 2 Wash Stills Yeast: Kerry ‘MS1’ cultured distillers yeast (Kerry Ingredients) - Fermentation: 56-hours 4 Pot Stills: 2 Wash @ 22,970-L (charged @ 16,400-L), 2 Spirit @ 17,500-L (charged @ 15,000-L) Condensers: Shell-and-tube condensers - Heat Source: Steam via central boiler Casks: Mainly bourbon HH for blenders; some sherry. Mainly refill. Warehousing: None on-site (demolished in 1996); Dewars has 5 WH's at its HQ at Westhorn Bond near Glasgow and new 18 WH complex at Poniel Bond (by Douglas), So. Lanarkshire (18-mi. south). Vatting & Bottling: At a Dewar's centralized facility Capacity: 3.2-Mlpa per year (3,200,000-L) - Current Output: 2.8-Mlpa (2016) Visitor Center: No - Tours: No (small parties (≤4) booked in advance are sometimes approved. OB's: 12 & 21 yo were released in 2014. Flora & Fauna 12 yo was the first Aultmore SM (its 1992 vintage was introduced in 2004), 1976 Vintage 15 yo (1992), Signatory & Duncan Taylor IBs. Blending Role: 5% Single Malt, 95% Blends. Blend Partner: Dewar's (key malt) especially 'White Label' & Wm Lawson’s (both are Top-10 sellers) Tasting Notes by OMC: Parent-Owned Distilleries (5): Aberfeldy, Aultmore, Craigellachie, Macduff & Royal Brackla. A little-known distillery situated in Parent-Owned Blends: Dewar's & William Lawson's an area known as the Foggie Parent’s Brands: Dewar’s and William Lawson’s BS; Aberfeldy, Aultmore, Craigellachie, Glen Moss, between Keith and Buckie, Deveron (Macduff) and Royal Brackla SM; Angel’s Envy, Banks rum; Leblon cachaça, Facundo rum; the name derives from Allt Mhor, Cazadores ; Baron Otard, D’ Ussé and Gaston de Lagrange , Grey Goose, 42 Below and the Gaelic for ‘Big River.’ The Eristoff . district is sparsely populated with Notations: (1) Since 1996, the freshly distilled new made spirit from the Aultmore distillery has not a lot of rolling farmland, and the been matured at the distillery site. In fact, none of the malt whisky distilleries that are owned by hamlet of Aultmore only came /John Dewar's & Sons have any remaining warehouses. The spirt is tankered to a centralized about when the distillery was Dewar’s facility for cask entry and maturation. (2) In the early 1950’s, the Aultmore and Imperial built. Aultmore 21 presents a 50% distilleries performed pioneering experiments that would lead to utilizing most of the distillery power house of its fresh, grassy waste matter (pot ale and draff) being converted into a protein enrich livestock feed. signature style. Management Team: NOSE: Fruity and floral, pears in Site Operations Manager: Roselyn C. Thomson - Director of Distillation: Alan Winchester vanilla, a little grass and malt President & CEO: Michael Dolan - Chairman: Facundo L. Bacardi, J.D. PALATE: Sweet and crisp. Grassy. Legal Name of Distillery: Aultmore Distillers Ltd. Lightly spiced with apple juice and Owner (Parent): John Dewar & Sons Ltd. (Bacardi Ltd., since 1998) pears Distiller Licensee: John & Robert Harvey & Company Ltd., Glasgow FINISH: Gentle with those apple U.S. Importer: Bacardi U.S.A., Inc. notes and a malty aftertaste. Elevation: 157m MSL (515-feet above mean sea level)

Page 5 of 7 MASC - 7 Single Malts & Heavy Bites - 6/29/17 (Thursday) @ 7:00 PM - Landmark Diner - $40 Advanced Purchase / $45 Door

WHISKY #6 BOWMORE Single Malt / 2001 Vintage (11-yr) / 43% ABV / IB / Brand Owner: Classic Cask (Spirit Imports) / Dist Owner: Morrison Bowmore (Beam Suntory/Suntory Holdings) / Islay (Loch Indaal)

Bowmore Distillery Bowmore, Isle of Islay, Argyll PA43 7JS SCOTLAND

Pronunciation: bow‛MORE - SWA Whisky Map Location: #2 Slogan: ‘The first Islay malt’ Translation: ‘The big hut’ or ‘The big reef’ Region (District): Islay (West Shore/Loch Indaal) Neighbors: Bruichladdich, Gartbreck & Kilchoman Established: 1779 - Founder: David Simpson and Hector Simpson, cousins. One of the earliest legal distilleries, it was owner-operated which, at that time, was unusual as most proprietors leased out their distilleries. Status: Active / Producing Location: On the shores of Loch Indaal at the foot of Main Street in Bowmore on Isle of Islay. House Style: Smoky, salty and sometimes with a perfumed character. Water Source: Soft peaty water from River Laggan, 7-miles from the distillery. Barley: Optic spring malting barley Floor Maltings: 3 Malt Floors provide 30% of its total malt requirement. Malt Spec (Phenols): 25-30 ppm (balance from Simpson’s of Berwick). Malt Mixing: Always mixed 2-ton Bowmore malt to 6-ton Simpson’s prior to mashing. Gristmill: 1 Porteus Malt Mill (4-roller) Mashtun: 1 s/s semi-Lauter tun (8-ton) Washbacks: 6 Oregon pine washbacks @ 65,000-L (charged @ 40,000-L) Yeast: A combination of Mauri and Quest cultured yeast (dry) at a 3:1 ratio. Fermentation: 48 hours (short); 62 hours (long); always mixed prior to distillation. 4 Pot Stills: 2 Wash @ 30,940-L (charged @ 20,000-L); 2 Spirit @ 14,637-L/14,750-L (charged @ 13,500-L) - Spirit Still Run: 6 to 7 hours Middle Cut: 74% to 61.5% ABV - Average Strength: 68.8% ABV Cask Entry Strength: 63.5% ABV (reduced with deionized water) Casks: 71% Bourbon ASB @ 200-L (Amer oak); 15% Bourbon HH @ 250-L (Amer oak); 14% Oloroso butts & pungeons (European oak); only 1st fill casks are utilized. Warehouse: 3 WH’s on Islay (2 dunnage, 1 racked); 27,000 cask capacity. OFFICIAL TASTING NOTES: Vatting & Bottling: Centralized MBD facility in Spring Burn (in metro Glasgow) Cask: Refill Bourbon barrels (200-L) Capacity: 2.0-Mlpa per year of American white oak (#3 char). Output: 1.3-M Litres (2016) Malt Spec (Phenols): 25-30 ppm Visitor Center: Yes - Tours: Yes (Craftsman’s Tour 1-wk reservation prior) (moderately peated). OB’s: Core: Small Batch, 12, Enigma 12, 15 (Darkest), 18, 25 & 1990 Vintage. Spec Releases: 1964 Style: An all-rounder that’s good Trilogy series (Gold, Black & White), Craftsman series, Tempest 10 (Dorus Mor 10 in the USA), and Lairing 15. before, during or after a meal or Blending Role: 98% Single Malt, 2% Blends - Blends: Black Bottle, Rob Roy & Islay Hallmark. other whiskies. Distilleries Owned (14): Suntory, Hakushu & Chita (JP); Ardmore, Auchentoshan, Bowmore, EYE: Yellow sunrise with some Laphroaig & Glen Garioch (SC); Cooley & Kilbeggan (IR); Maker’s Mark & Jim Beam (US); Hiram viscosity. Walker Canadian Club & Alberta Distillers Ltd. (Canada). NOSE: Custard apple, seaweed, Parent-Owned Other Brands/Blends: Teacher’s HL Cream (Scotland); Kilbeggan & Concannon damp straw, peat. (Ireland); Chita, Hibiki & Kakubin (Japan); Jim Beam, Basil Hayden, Knob Creek, Bakers, Bookers, PALATE: Straw, peat, berries, green Maker’s Mark (USA); Canadian Club (Canada). apple. Management Team: FINISH: Straw peat, pepper and Distillery Manager: David Turner apples. Operations Manager: Iseabail MacTaggart - Master Spirits Ambassador: Iain McCallum Comments: A nicely balanced, top Chairman: Nobutada Saji, Owner - President: Takeshi Niinami Legal Name of Distillery: Bowmore Distillers Ltd. quality . This small Owner: Morrison Bowmore Distillers (Beam Suntory/Suntory Holdings Ltd., 1994) got this one Distiller Licensee: Bowmore Distillers Ltd. just right. A great value if you can U.S. Importer: Beam Suntory Inc. (as of July 1, 2014) find a bottle, buy it. It’s just lovely. Elevation:: 7m MSL (22-feet above mean sea level)

Page 6 of 7 MASC - 7 Single Malts & Heavy Bites - 6/29/17 (Thursday) @ 7:00 PM - Landmark Diner - $40 Advanced Purchase / $45 Door

WHISKY #7 BOWMORE Single Malt / 2001 Vintage (13-yr) / CS 59.2% ABV / NCF / IB: Blackadder (Raw Cask) / Brand Owner: Robin Tucek-John Lamond / Dist Owner: Beam Suntory (Suntory) / Islay (Loch Indaal)

Bowmore Distillery Bowmore, Isle of Islay, Argyll PA43 7JS SCOTLAND

Pronunciation: bow‛MORE - SWA Whisky Map Location: #2 Slogan: ‘The first Islay malt’ Translation: ‘The big hut’ or ‘The big reef’ Region (District): Islay (West Shore/Loch Indaal) Neighbors: Bruichladdich, Gartbreck & Kilchoman Established: 1779 - Founder: David Simpson and Hector Simpson, cousins. One of the earliest legal distilleries, it was owner-operated which, at that time, was unusual as most proprietors leased out their distilleries. Status: Active / Producing Location: On the shores of Loch Indaal at the foot of Main Street in Bowmore on Isle of Islay. House Style: Smoky, salty and sometimes with a perfumed character. Water Source: Soft peaty water from River Laggan, 7-miles from the distillery. Barley: Optic spring malting barley Floor Maltings: 3 Malt Floors provide 30% of its total malt requirement. Malt Spec (Phenols): 25-30 ppm (balance from Simpson’s of Berwick). Malt Mixing: Always mixed 2-ton Bowmore malt to 6-ton Simpson’s prior to mashing. Gristmill: 1 Porteus Malt Mill (4-roller) Mashtun: 1 s/s semi-Lauter tun (8-ton) Washbacks: 6 Oregon pine washbacks @ 65,000-L (charged @ 40,000-L) Yeast: A combination of Mauri and Quest cultured yeast (dry) at a 3:1 ratio. Fermentation: 48 hours (short); 62 hours (long); always mixed prior to distillation. 4 Pot Stills: 2 Wash @ 30,940-L (charged @ 20,000-L); 2 Spirit @ 14,637-L/14,750-L (charged @ 13,500-L) - Spirit Still Run: 6 to 7 hours Middle Cut: 74% to 61.5% ABV - Average Strength: 68.8% ABV Cask Entry Strength: 63.5% ABV (reduced with deionized water) Casks: 71% Bourbon ASB @ 200-L (Amer oak); 15% Bourbon HH @ 250-L (Amer oak); 14% Oloroso butts & pungeons (European oak); only 1st fill casks are utilized. Blackadder Raw Cask is not chill-filtered; it is Warehouse: 3 WH’s on Islay (2 dunnage, 1 racked); 27,000 cask capacity. not even barrier-filtered. How unfiltered is it? Vatting & Bottling: Centralized MBD facility in Spring Burn (in metro Glasgow) It’s unfiltered to the point of having bits of Capacity: 2.0-Mlpa per year charcoal (wood) floating in the bottle like Output: 1.3-M Litres (2016) one of those crystal ball toys with snow in it. Visitor Center: Yes - Tours: Yes (Craftsman’s Tour 1-wk reservation prior) But it’s so good that I’ve never even OB’s: Core: Small Batch, 12, Enigma 12, 15 (Darkest), 18, 25 & 1990 Vintage. Spec Releases: 1964 Trilogy considered not drinking it en totum… charcoal and all. Here’s your chance to get series (Gold, Black & White), Craftsman series, Tempest 10 (Dorus Mor 10 in the USA), and Lairing 15. even with the termites! Blending Role: 98% Single Malt, 2% Blends - Blends: Black Bottle, Rob Roy & Islay Hallmark. TASTING NOTES by Whisky Saga: Distilleries Owned (14): Suntory, Hakushu & Chita (JP); Ardmore, Auchentoshan, Bowmore, Laphroaig & NOSE (20/25): I was met by perfume, Glen Garioch (SC); Cooley & Kilbeggan (IR); Maker’s Mark & Jim Beam (US); Hiram Walker Canadian Club & not too much, but it was obvious. Alberta Distillers Ltd. (Canada). Very gentle smoke. The smell was a Parent-Owned Other Brands/Blends: Teacher’s HL Cream (Scotland); Kilbeggan & Concannon (Ireland); bit sour and it seemed a bit young, Chita, Hibiki & Kakubin (Japan); Jim Beam, Basil Hayden, Knob Creek, Bakers, Bookers, Maker’s Mark (USA); still some malt on the nose. Fruity; Canadian Club (Canada). apple and pears. After a long while a Management Team: lovely sweetness came through with Distillery Manager: David Turner vanilla. PALATE (22/25): A very nice Operations Manager: Iseabail MacTaggart - Master Spirits Ambassador: Iain McCallum and rich taste. Vanilla and caramel. Chairman: Nobutada Saji, Owner - President: Takeshi Niinami The smoke was more dominating Legal Name of Distillery: Bowmore Distillers Ltd. here, which was good. Spicy as well. Owner: Morrison Bowmore Distillers (Beam Suntory/Suntory Holdings Ltd., 1994) FINISH (22/25): The finish gave me Distiller Licensee: Bowmore Distillers Ltd. some fun associations. It was salty U.S. Importer: Beam Suntory Inc. (as of July 1, 2014) and sweet at the same time, and Elevation:: 7m MSL (22-feet above mean sea level) reminded me of these candies and these candies.

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