METRO ATLANTA SCOTCH CLUB Tom’s 50 High-End Single Malt Tasting Landmark Diner (Buckhead), 3652 Roswell Rd NE, Atlanta, GA 30305 - Ph: (404) 816-9090 February 22, 2017 (Wednesday) @ 7 PM - 6 High-End Single Malts - $50

WHISKY #1 WOLFBURN Single Malt / NAS (3-yr) / 46% ABV / NCF / OB / Dist Owner: Private consortium / Highland (Northern) Henderson Park, Thurso, Caithness KW14 7XW SCOTLAND Pronunciation: WOLF-burn (just as it looks) - SWA Map Location: TBA Translation: Apparently the area contains wolves that drink from Wolf Burn, the adjacent burn (brook or stream), and the source of the distillery’s name. Slogan: “From the last wilderness of Scotland” Region (District): Highland (Northern) - Neighbors: Pulteney, Clynelish/Brora and Balblair Established: August 2012; the original Wolfburn Distillery was operational from 1821 through 1877. All that remained was the flow of water that once fed the mash tun and stills many years ago. The team was convinced that if the water was still there, then the whisky could be too. Date of First Distillation: January 25, 2013 (on Robert Burns birthday) Founder: William Smith, founder and original distiller, was the grandfather of Sir William Alexander Smith. Sir William, the founder of the Boys Brigade, fought in the Napoleonic wars and retired in 1815. He operated the distillery beginning in 1827 and produced thousands of gallons of Wolf Burn whisky annually. Status: Active/Producing Distinction: Thurso is the most northerly town on Scottish mainland; in the largest peat bog area in Europe. Location: It is situated in a small industrial park and admittedly it doesn’t have the appearance of a classic distillery. But it was built to be a thing of beauty, but rather a distillery that would produce a cracking malt whisky and I believe that it is doing exactly that. Wolfburn has a coastal location near Thurso Bay which overlooks Pentland Firth towards the cliffs of Hoy on Orkney. This is the Flow Country, a vast area of wetlands and blanket peat, the largest peat concentration in Europe and, perhaps, in the world. And it’s the fabled haunt of the dreaded sea-wolf that was thought able to walk on water and yet bring good luck to anyone fortune enough to see it. The area was inhabited long before the Vikings arrived to give it its name. Existing written records date to era of Norse Orcadian rule when it was a major gateway to Scandinavia and northern isles. House Style-New Make: “Light, sweet and malty with notes of dried apricot, banana and light spice.” C. Maclean Water Source: Wolf Burn, a subterranean spring from its source in the Flow Country (upstream wetlands), travels for only a few miles above the ground before it reaches the sea (for both production & cooling). Barley: Concerto, one of the more prolific spring barley varieties, popular with British farmers and approved by the Institute of Brewing and Distilling. Our malt is supplied by Muntons PLC; 30-tons monthly based on current 6-day production week. “Wolfburn’s malted barley is some of the best I’ve ever seen,” said an industry expert. Malt Spec (Phenols): In 2015, 70%: 0-ppm (unpeated); 30% peated at 10-ppm (lightly peated). Review by A Rank Amateur (yours truly): 1 Gristmill: AR-2000 4-roller mill (Alan Ruddock Engr.), same model was installed at Ardnamurchan Dist in 2014. EYE: Pale like early summer barley. 1 Mashtun: 1 s/s copper-top mashtun (charged @ 1.1-tons); slow drainage from tun to WB results in clear wort. NOSE: Without Water: Big aromatic nose of 4 Washbacks: 4 s/s washbacks @ 6,000-L (charged @ 5,500-L) - Yeast: Anchor dry distillers yeast; xx-kg per WB. apple, apple cider. It says “young whisky” but there is nothing unpleasant whatsoever and Fermentation: 70-hrs (short); 92-hrs (long). 2-3 runs are always mixed in the spirit receiver before distillation. then it shouts “I’ll show you must more in a 2 Pot Stills: 1 Wash @ 5,500-L (charged @ X-L); 1 Spirit @ 3,800-L (charged @ X-L) few more years but I’m darn decent now”. Middle Cut: 73% ABV to 61 ABV. During distillation the stills are run slowly whilst not allowing the low wines Good wood notes that have already removed the fusel oil acetone notes. It’s one from ‘wash still’ to go below 20°C during collection. During collection from the ‘spirit still’ we have around 10- dimensional without my customary 3 or 4 minutes of foreshots, then traditional water clarity test is carried out to determine exactly when to go on spirit. drops of water. With Water: Opens up nicely Casks: 1/3 of production is aged in (1) 2nd fill quarter casks (from Laphroaig with residual peat reek), (2) 1st fill after 3 drops of water. An added level of bourbon HH & barrels, and (3) sherry butts. On-hand for the future: sherry HH and half-size 1st fill bourbons. vanilla, mellow wood and ripe fruit. Note: The empty glass nose (2 minutes out) is amazing Warehouse: 3 on-site dunnage warehouses with metal-cladding exteriors; 3,000 casks capacity. with wide range of spices, mellow aged vanilla Vatting & Bottling: On-site bottling hall. First bottling was in March 2016 (3-year old unpeated single malt). extract and ripe summer fruit. Very aromatic. Capacity: 135,000-Lpa per year (working 1-shift, 6-days a week) - Current Output: 132,000-Lpa (2016) PALATE: Without Water: This one really coats the tongue with nice summer fruit notes and Tours: By appointment (contact me to coordinate setting an appointment) - Visitor Center: None yet an unique balanced intensity provided by 46% OB’s: Wolfburn 3-year is a work-in-progress; the first release of 2,000 barrels was bottled in March 2016. ABV, non-chillfiltered malt. It suggests both Blending Role: Single Malt: 100%, Blends: 0% quality ingredients and a mashman and Notations: (1) Wolfburn (21-miles north of Pulteney Distillery) is the only distillery to be situated on Scotland’s distiller that got it right. With Water: It treats mid-palate with range of fruit & wood flavors. north coast. (2) It’s next to Scrabster Ferry Dock: Go to both Thurso (Wolfburn) & Orkney (Highland Park/Scapa)! FINISH: Without Water: Quite long. Because Management Team: Production Manager: Shane Fraser - Head Mashman: Iain Kerr of its unique tongue coating characteristic, it Tour Guide: Charlie Ross - Business Development Manager: Daniel Smith pleasantly lingers. It’s still rather one dimen- sional, but I like that dimension. With Water: Legal Name of Distillery: Wolfburn Distillers Ltd. (My thanks to Shane, Charlie & the mystery Managing Director) Improved with water; adds more nice fruit and Owner (Parent): Wolfburn Distillers Ltd. (Consortium of private investors), since 2012 good oak wood notes; an amazing empty glass U.S. Importer (Parent): Winebow Inc., NY, NY (The Winebow Group, Glen Allen, VA) Purchase Link: https://www.culinarylocal.com/event/single-malt-tasting-wolfburn-dalmore/ MASC -High-End Single Malt - 2/22/17 (Wednesday) @ 7PM - “Tom’s B-Day 50 for 50” - Landmark Diner - $50 At the Door

nose. ‘Unique’, ‘well-made’, and ‘promising’. Elevation: 22-m MSL (72-feet above mean sea level) WHISKY #2 BRORA Single Malt / 1981 Vintage (24-yr) / CS 60.1% ABV / Single Cask # 06-656 / NCF / OB: Signatory Vintage (Andrew Symington) / Dist Owner: plc / Highland (Northern) Brora, Sutherland KW9 6LR SCOTLAND Pronunciation: 'BOR-rah' - Map Location: #19 (Clynelish) Translation: Brora was derived from the ancient Norse language, meaning ‘river with a bridge’. Brora (in Scottish Gaelic, Brùra) is a village in the east of Sutherland, in northeastern Scotland. Slogan: Unknown Region (District): Highlands (Northern) Neighbors: Clynelish, Balblair and Glenmorangie Founder: The Marquess of Stafford (later first Duke of Sutherland) founded the original in 1819 as part of his improvement plans for his wife’s vast northern estates during the early stages of the Industrial Revolution. He cleared some 15,000 tenants off the estates in order to replace them with barley fields (to supply his new distillery) and with sheep for the metropolitan markets. In 1967, DCL built a new distillery which it named Clynelish Distillery next to the 1819 distillery. In August 1967, the old plant was briefly mothballed. In August 1968, it resumed operations and alongside the Clynelish A (the 1967 distillery) as ‘Clynelish B’. It (the 1819 distillery) was renamed Brora in 1975. Between 1969 and 1973, it produced a heavily-peated spirit for blending purposes. This was the result of, initially, Islay suffering from a drought (no water/no whisky) and then Caol Ila being rebuilt (1972-74). In 1973, Brora’s heavily peated production was cut back (sometimes unpeated) due Talisker’s contributions of same. It closed forever in May 1983 and Brora has since become a cult malt. Established: 1819 (it was opened during the midst of the Highland Clearances, the era during which the Highland lairds chose to evict the sharecroppers that had rented small plots to farm in exchange for a portion of the corps for the purpose of increasing their yield converting their estates into large scale farms and/or livestock ranches. It resulted in the landlords being enriched and a substantial portion of the sharecroppers immigrating to North America. Most of those that stayed moved to the central belt to work in industrial revolution factories. Founder: Scottish Malt Distillers built in alongside Brora (originally called Clynelish) Location: Located in the town of Brora in Scotland's far NE along the coast between Inverness and Wick with beautiful views of the North Sea to the east and the coast hills to the north. - First Distillation: 1819 Status: Permanently closed/Not producing (The 1819 distillery’s building still exist; its warehouses are being utilized by the NOTES by Whisky Advocate: new distillery). 2 stills, intermediate spirit/feints receiver, spirit receiver and brass spirit safe remain in-place, but idle. Brora 1981 (24 yr.) - Signatory House Style: The old, now closed, Brora Distillery produced a moderately smoky peaty style of malt whisky and/or a lighter Distilled: 12/1/1981 - Bottled: blending malt, depending on the needs of its parent’s blenders. 9/15/2016. Cask: Sherry butt Water Source: Clynemilton Burn (for Production & Cooling) - Barley: Said to have been grown on-site Malt Spec (Phenols): Likely 0-ppm (unpeated) to 25-40 ppm (moderately to heavily peated) (refill) cask #06/656; 255 bottles Gristmill: Unknown; likely a single Porteus or Boby Malt Mill (adjustable twin aka 4-roller) @ cask strength 60.1% ABV. Mashtun: Unknown; likely a single wood or cast iron traditional rakes and plows tun NOSE: Briny, with citrus zest, Washbacks: 4 WB’s charged @ 13,600-L (probably of Scottish larch or Douglas fir construction) fruit gum drops. PALATE: Fermentation: 80 hours; yielding 8% to 9% ABV wash. dynamic spices, and a hint of 2 Pot Stills: 1 Wash @ 22,506-L, 1 Spirit @ 17,772-L; converted from direct coal firing to internal steam heating in 1961. seaweed and smoke. FINISH: Condensers: Worm tub coolers - Casks: Bourbon & sherry (mainly refill) Appetizing finish. All the flavors Warehouse: There are 7 very long stone and lime dunnage WH's at the site (above photo); in 1895, Alfred Barnard wrote of 5 WH’s holding up to 900 puncheons of whisky. A Puncheon cask holds circa 545-L (144 USG) whereas Dump Puncheon are well-integrated, and the cask’s capacity is circa 460-L (122 USG). whisky is very clean. If you Vatting & Bottling: Unknown don’t have a Brora, get this one Capacity: 1,000,000-Lpa per year (MWYB 2017, page 185) before it’s gone. SCORE: 90%. Visitor Center/Tours: Yes (when you tour Clynelish you’ll see the existing Brora structures) OB's: Limited availability at specialty shops and whisky auctions; prices will continue to climb. Former Blending Role: Likely heavily blends (5% Single Malt, 95% Blends?) TASTING NOTES Whisky-News: Former Blend Partner: Johnnie Walker, Ainslie's, and Real McTavish EYE: Gold Sister Distillery: Clynelish Distillery (the only active distillery at the subject site) NOSE: Quite spirit-y, some nice Former Names: Clynelish or Clyneleish (1819-1968), then Clynelish B (1968-75) and finally Brora Distillery (1975-83); Charles sherry flavors, floral-perfume, Maclean; Whiskypedia (2014) spicy and maritime influence. Parent-Owned Distilleries (28): Auchroisk, Benrinnes, Blair Athol, Caol Ila, Cardhu, Clynelish, Cragganmore, Dailuaine, PALATE: Sweet and juicy to Dalwhinnie, Dufftown, Glen Elgin, Glen Ord, Glen Spey, Glendullan, Glenkinchie, Glenlossie, Inchgower, Knockando, Lagavulin, Linkwood, Mannochmore, Mortlach, Oban, Roseisle, Royal Lochnagar, , Talisker & Teaninich. start, then gets very spicy and Parent-Owned Blends (Partial Listing): Bell's, Black & White, Buchanan's, Bulloch Lade, Chequers, Crawford's, Dimple (Pinch), salty, some smokiness and Haig, J & B, Johnnie Walker, McCallum's, Old Parr, Sanderson's, Spey Royal, VAT 69, White Horse & Windsor Premier. tobacco. Quite simple. Notations: (1) Mothballed 1931-38, 1941-45, 1967-68 and 1983-present (note that it continued to produce during the entire FINISH: The finish is quite WWI era (1912-1917) it’s said to be permanently closed with no hope of resuming operations. short, dry, smoky and on Management Team: Distillery Manager: N/A liquorice, with some sweet Legal Name of Distillery: United Malt & Grain Distillers Ltd. (UMGD) fruitiness on the back. Owner (Parent): United Distillers & Vintners Ltd. aka UDV (Diageo PLC, since 1967) COMMENTS: A correct Brora, Distiller Licensee: Ainslie & Heilbron (Distillers), Glasgow US Importer: Diageo North America, Inc.

Page 2 of 7 MASC -High-End Single Malt - 2/22/17 (Wednesday) @ 7PM - “Tom’s B-Day 50 for 50” - Landmark Diner - $50 At the Door on dry sherry. Score: 15/20 Elevation: 26-m MSL (85-feet above mean sea level) WHISKY #3 GLENFARCLAS-HIGHLAND PARK Blended Malt / 1967 Vintage (40-yr) / 46.3% ABV / NCF / IB: Duncan Taylor 70th Anniv. Edition (Euan Shand) / Dist Owner: J&G Grant & Edrington / Scotland GlenfarclasMarypark, Distillery Ballindalloch, Banffshire AB37 9BD Marypark, Ballindalloch, Banffshire AB37 9BD SCOTLANDSCOTLAND Pronunciation:Pronunciation: glen-FÀR-class glen-FÀR-class - SWA Whisky - SWA Map Whisky Location: Map #67 Location: #67 Translation:Translation: ‘Valley ‘Valley of the greenof the grassland’ green grassland’ Slogan: “The spirit of independence” RegionSlogan: (District): “The Speyside spirit of (Spey independence” Central) Neighbors:Region (District): Benrinnes, Cragganmore, Speyside (Spey and Dailuaine Central) Established:Neighbors: 1836 Benrinnes, (Distillation hasCragganmore, taken place at andthis site Dailuaine since at least 1797). Founder:Established: Robert 1836 Hayes. (Distillation Upon Hayes has death taken in 1865, place John at this Grant site and since son George at least purchased 1797). the distillery and subsequently leased it to John Smith of Glenlivet Distillery. Upon Smith’s departure in 1870 (to build ),Founder: the Grants Robert (dba Hayes. J. & G. Grant Upon Ltd) Hayes took over death the ops.in 1865, Heirs John and Grant son Georgeand son Grant George continue purchased today. Status:the distillery Active/Producing and subsequently leased it to John Smith of Glenlivet Distillery. Upon Smith’s Location:departure Situated in 1870 in the (to valley build of the Cragganmore green grass just distillery),below Ben Rinnes. the Grants (dba J. & G. Grant Ltd) took Houseover Style: the ops. Malty Their& chocolaty, heirs oftenJohn heavily and son sherried, George lots complexity;Grant continue must-try-it to thiswhisky. day. Water Source: Run-off from Ben Rinnes mountain (Production); Burn of Carron (Cooling). Barley:Status: Chariot, Active/Producing Optic & Prisma barley sourced from commercial maltsters MaltLocation: Spec (Phenols): Situated 0-ppm in (unpeated)the valley of the green grass just below Ben Rinnes. Gristmill:House Style:1 Bühler Malty Swill malt & chocolaty, mill (8-ton) and often de-stoner heavily sherried, lots complexity; must-try-it whisky. Mashtun:Water Source: 2 s/s semi-Lauter Run-off tuns from (10-m Ben wide; Rinnes 16.5-ton); mountain 90,000-L (Production); of wort (11.5-hr Burncycle). of Carron (Cooling). Washbacks: 12 s/s washbacks (45,000-L); one mash fills two washbacks. Distillers Yeast. Fermentation:Barley: Chariot, Average Optic is 75-hours & Prisma barley sourced from commercial maltsters 6 MaltPot Stills: Spec 3 (Phenols):Wash (w/ rummagers 0-ppm due (unpeated) to direct fire heating) @ 25,000-L; 3 Spirit @ 29,600-L; Direct gas-fired (the lastGristmill: in Scotland) 1 with Bühler large Swill reflux malt bowl necks.mill (8-ton) Casks: and90% sherryde-stoner (Oloroso mainly) butts (500-L; 1st & 2nd fill), 10% in bourbonMashtun: casks (2nd 2 s/s fill). semi-Lauter José y Miguel tuns Martin (10-m bodega wide; supplies 16.5-ton); all of its sherry 90,000-L casks. of wort (11.5-hr cycle). WHISKY NOTES Purchased: Lodz, Cask Entry: 63.4% ABV (111-British Proof) - Middle Cut: 72% to 60% ABV Poland. DT was founded in 1938, so Warehouse:Washbacks: 34 dunnage 12 s/s WH’swashbacks on-site (65,000 (45,000-L); cask capacity) one mash fills two washbacks. Distillers Yeast. they celebrated their 70th Vatting:Fermentation: On-site; matured Average casks isare 75-hours emptied into a vat to ‘marry’ prior to bottling. Anniversary with a special malt Bottling:6 Pot Broxburn Stills: Bottlers, 3 Wash West (w/ Lothian rummagers (Edinburgh) due (owned to direct by IMD fireand J. heating) & G. Grant). @ 25,000-L; 3 Spirit @ released in 2008. It’s a vatting of Capacity:29,600-L; 3.5-Mlpa Direct per gas-fired year - Current (the Output:last in 2.1-MlpaScotland) (2016) with large reflux bowl necks. Casks: 90% Elevation: 240-m MSL (787-feet above mean sea level) 1967 whisky distilled at Glenfarclas sherry (Oloroso mainly) butts (500-L; 1st & 2nd fill), 10% in bourbon casks (2nd fill). José y ______and Highland Park, the personal Miguel Martin bodega supplies all of its sherry casks. favorites of Euan Shand, CEO & the Kirkwall,Cask Entry: Isle of Orkney 63.4% KW15 ABV 1SU (111-British Proof) - Middle Cut: 72% to 60% ABV company’s owner. NOSE: It starts SCOTLANDWarehouse: 34 dunnage WH’s on-site (65,000 cask capacity) like a fruity old Speysider but it Vatting: On-site; matured casks are emptied into a vat to ‘marry’ prior to bottling. soon gets pretty special. There are Pronunciation: HIGH-lun park - SWA Whisky Map Location: #33 hints of camphor and clear notes of Translation:Bottling: Likely Broxburn a corruption Bottlers, of illicit West distillery Lothian at the (Edinburgh) same site, High (owned Park by IMD and J. & G. Grant). Slogan:Capacity: “The 3.5-MlpaBest Spirit in per the yearWorld” - - Demonym:Current Output: Its residents 2.1-Mlpa are called (2016) Orcadians. old wax and dusty churches. I guess Region (District): Island (Isle of Orkney) this is where the HP starts talking. Neighbors:Visitor Center: Scapa & LongshipYes (one (proposed of the first;new distillery 1973) &project) large well-appointed tasting room Lots of flints, heather, some honey Established:Tours: Yes 1798 (long before its initial legal distillation license was granted in 1825) - Founder: Magnus Eunson and (shy) peat. Quite a lot of mint Status:OB’s: Active/Producing 10, 12, 15, 21, 25, 30, 40 year old, 105 CS (10, 20, 30, 40-yr) and The Family Casks. mixed with other spices (pepper Location:Blending The Role: Northernmost 50% Single distillery Malt, in 50% Scotland Blends (½-mile north of Scapa Dist.). HP is situated on the outskirts of and nutmeg). Then it goes back to Kirkwall, the capital of Orkney. Its climate is much influenced by the sea, which varies in temperature by only a few degreesBlend overPartner: the year. Wm. This Lundie ensures & that Co. winters (Lismore, are mild Prestige, and that Royal summers Heritage, are never Tribute) hot. The & Blackadder. Gulf Stream flows fruity notes, with apricot Parent-Owned Distilleries: Glenfarclas. marmalade, oranges and apples. northeast across the Atlantic Ocean and brings with it the humid air that makes Orkney’s climate much milder than other areasParent-Owned on the same latitude.Blends: There Prestige, is less than Royal 10°C Heritage difference and between Tribute the average summer and winter temperatures. Lovely pastry and almonds come HouseFormer Style: Names: It’s an all-rounder Glenfarclas-Glenlivet with a little of everything. Distillery Do Co try Ltdit! & “Blairfindy Grants” out when you warm it up a little. Water Source: Hard water from Crantit Lagoons & Cabrera Maggie’s Spring. What a wonderful marriage of two Barley:Notations: Concerto (1)barley No caramel spirit coloring is used (Thank You). (2) The ‘Glenfarclas 105’ distinctive distilleries. PALATE: Dry Floorname Maltings: refers 5 toon-site the maltingstrength floors under provide the 20% British of malt Proof requirement system, @ 30-40 equivalent ppm; 80% to is 60%sourced ABV from or Simpson’s 120 and mineral, with camphor, cloves, ofUS Berwick proof. @ 0-ppm. 105 is Always a Cask mixed Strength prior to whiskymashing. as it’s not reduced as casks are vatted to obtain a a bit of pine resin and oils… Hints of Maltconstant Spec (Phenols): strength 10½-ppm of 60% (a combination ABV or 120-proof. of its on-site maltingsExport (30% ABV floor is 43%maltings ABV @ circaexcept 30-40 105. ppm (3)& 70% sourced from Simpson´s of Berwick @ 0-ppm from). lemon balm and stone fruit but I’m Managed to survive the Pattison Crash of 1898. (4) Water source is melt water from the missing a bit of a sweet coating to Peat Source: Hobbister Moor (7-miles from Highland Park); a heather-centered peat. Kiln:slopes 36-hrs: of firstBen 18-hrs Rinnes with whichpeat; then runs 18-hrs through with coke granite (coal) rather and thanheather hot air. before reaching Glenfarclas round it off at the edges. More HP Gristmill:(meaning 1 Porteus ‘the valley Malt Mill of (Twin green Roller) grass’). than Glenfarclas on the palate I MashingDistillery Equipment: Manager: 1 semi-Lauter Callum Frasertun @ 11.4-ton (Production capacity Manager) (6-ton charge) guess. FINISH: Long, warm and dry Washbacks: 12 Oregon pine washbacks @ 29,900-L each with woody notes, lemon and Fermentation:Director of Sales:50-hours George (short) and S. Grant80-hours - (long); Chairman: always mixed John prior L.S. to Grant distillation. (since 2002) ginger. COMMENTS: What an 4 LegalPot Stills: Name 2 Wash of Distillery:@ 20,000-L (charged J. & G. to Grant 14,600-L), International 2 Spirit @ 18,000-L Ltd. (charged to 9,000-L); indirectly heated excellent birth- day present! Be sure Casks:Owner Ex-Sherry (Parent): HH and J. &butts G. Grant(20% 1st International fill; 80% refill) for Ltd., both since SM and 1865 blending (The malt. Grant Family) to try this one if you have a chance. 23Distiller Warehouses: Licensee: 19 on-site J. & dunnage G. Grant + 4 rackedInternational WHs; 44,000 Ltd. casks capacity. Capacity: 2.5-Mlpa per year - Current Output: 2.2-Mlpa (2016) Still available in some places; €140. U.S. Importer: Sazerac Company (New Orleans, LA)

Page 3 of 7 MASC -High-End Single Malt - 2/22/17 (Wednesday) @ 7PM - “Tom’s B-Day 50 for 50” - Landmark Diner - $50 At the Door

SCORE: 92% Highly Recommended. Elevation:Elevation: 35-m 240-m MSL (115-feet MSL (787-feet above mean above sea level) mean sea level)

Page 4 of 7 MASC -High-End Single Malt - 2/22/17 (Wednesday) @ 7PM - “Tom’s B-Day 50 for 50” - Landmark Diner - $50 At the Door

WHISKY #4 BEN NEVIS Single Malt / 1998 Vintage (15-yr) / CS 56.1% ABV / SC #596 / NCF / OB / Dist Owner: Co., Ltd. (Asahi Group Holdings, Ltd.) / Highland (Western) (Port William) Ltd. Lochy Bridge, Fort William, Inverness-shire PH33 6TJ SCOTLAND Pronunciation: ben NE-vis - SWA Whisky Map Location: #17 Translation: 'Malicious mountain' Slogan: "Scotland's Finest" "The perfect dram" Region (District): Highlands (Western) - Neighbors: Glenlochy, Oban & Ardnamurchan Established: 1825 Founder: John McDonald aka ‘Long John’, the 6' 4” (193-cm) descendant of the ruler of the western Scottish kingdom of Argyll. In 1692, 38 McDonalds, including a lot of women and children, were slaughtered by the infamous Campbells on behalf of the English King William, Prince of Orange. Status: Active/Producing Location: Nestled at the foot of Ben Nevis, Britain's highest mountain, Ben Nevis, 4,409-feet MSL (1,344-m) in the western Highlands. If you visit Oban, you’ll pass BN; stop there! House Style: Fairly full, nutty and chocolatey. (It is an absolute stunner!) Water Source: Allt a' Mhuilinn Burn (Mill Burn) via Coire Leis and Coire Na Ciste lochs. From 230m piped to distillery (for Production); from 100m (for Cooling). Barley: Optic and Chalice from Bairds of Inverness Malt Spec (Phenols): 0-ppm is standard; some 3-5 ppm (lightly peated) Gristmill: 1 twin-roller Porteus mill Mashing Equipment: 1 full-Lauter mashtun (8.5-ton) 8 Washbacks: 6 s/s @ 50,000-L + 2 OR pine. 27,276-L of wash @ 8% ABV. Yeast: Combo of 2 dry yeast strains: ‘Kerry Distillers MX’ (faster acting) and ‘Kerry Distillers M’ (slower acting). 75-kg of MX is used to start @ 21°C. Fermentation: 48-hours in both wooden and steel washbacks. 4 Pot Stills: 2 Wash @ 25,000-L (charged 21,000-L); 2 Spirit @ 20,000-L (charged 12,500-L) Runs: Wash @ 4-hours; Spirit @ 6.5 hours (1 foreshots, 4 middle cut & 1.5 feints) Average Strength: 67% ABV Entry Strength: 63.5% ABV Casks: Oloroso sherry butts (European & American oak) & Bourbon barrels/HH (refill). Warehouse: 10 bonded dunnage warehouses Tasting Notes by K&L (California): A single cask release from the Ben Nevis distillery, Blending & Bottling: Indie bottlers (Dalmore, Tobermory & Glen Elgin SM and Invergordon SG which sits at the foot of the Ben Nevis are used in Glencoe & Dew of Ben Nevis) mountain. It was matured for 15 years in a cask Capacity: 2.0-Mlpa per year 589, which was a fresh sherry butt, if the Current Output: 2.0-Mlpa (2016; including 30,000-L of heavily peat @ 35+ ppm). Up to 50% of intense red hue of the whisky didn't tip you off. BN’s production (Coire Leis spirit) is bulk shipped to for the Nikka Black blend. Only 589 of bottles were produced. Cask Owner (Parent): The Nikka Whisky Distilling Co. Ltd. (Asahi Breweries Ltd.) Wood Type: Sherry butt (500-L)/Spanish oak. Cask Number: #596 (1st fill) - Single Cask: Yes Visitor Center/Tours: Yes Distilled: 6/23/1998 - Bottled: 5/1/2014 OB's: 10 and 30-year Number Bottled: 589 bottles @ 70-cl/700-ml Blending Role (Malt production): 30% Single Malt; 70% Blends NOSE: This fresh sherry casks embodies Blend Partner: Glencoe & Dew of Ben Nevis (Blue Label) BN’s character perfectly: dense and Sister Distillery: N/A (Ben Nevis has an on-site column still operation) powerful with deep earthy meaty Notations: a burn is a creek or stream; a lade is a man-made canal; a ben is a mountain; a loch sherry, 50s hotrod, exotic tea and sweet is a lake; a firth is an estuary or lake with inlet to the sea; a dram is a shot of whisky. caramelized fruit. Management Team: PALATE: Deep smoke notes, more Distillery Manager: Colin Ross, Managing Director (Whisky Magazine HOF, 2015 inductee) tanned hide and tropical citrus fruit. Visitor Centre Manager: John Carmichael FINISH: A powerful herbal finish. An old Legal Name of Distillery: Ben Nevis Distillery (Port William) Ltd. school malt to say the least and a dying Owner (Parent): Nikka Whisky Distilling Co. Ltd. (Asahi Group Holdings, Ltd.) breed these days, but absolutely one of Distiller Licensee: Ben Nevis Distillery (Port William) Ltd. the most special sherried malts on the U.S. Importer: None shelf today. Elevation: 10-m MSL (33-feet above mean sea level)

Page 5 of 7 MASC -High-End Single Malt - 2/22/17 (Wednesday) @ 7PM - “Tom’s B-Day 50 for 50” - Landmark Diner - $50 At the Door

WHISKY #5 LEDAIG Single Malt / 1972 Vintage (31-yr) / 48.5% ABV / NCF / OB / Dist Owner: (Burn Stewart Distillers/The Distell Group) / Island (Mull)

Tobermory Distillery Isle of Mull, Argyll & Bute (Argyllshire) SCOTLAND PA75 6NR Pronunciation/Translation: ‘Tober-MORE-ay’ (Gaelic: ‘Mary’s well’) - SWA Whisky Map: #44 Slogan: “A treasure worth seeking” - Demonym: ‘Muilach’ (a native of Mull is called a muilach) Region (District): Island (Mull) Neighbors: The Islay distilleries (a 10-minute ferry ride away) Established: 1798 (some prefer 1795) Founder: Johnny Sinclair Status: Active/Producing Location: The distillery is situated in a sheltered bay on the complex and rugged shoreline of the fast-flowing Tobermory River in northeastern Mull. As the North Atlantic Gulf Stream serves to moderate temperatures, Muilachs experience warmer winters than might be expected at such northerly latitude. For that reason, maturation takes place slowly and evenly, contributing to the quality of the whisky. Tobermory (fka Ledaig Distillery) is found in the village of Tobermory. House Style - Tobermory: Minty and sweet; somewhat maritime, light bodied. Water Source: Soft peaty water from Gearr a’Bkimm (aka Gearr Abhainn) above the distillery via Mishnish Lochs or Loch Na Criadhach Private Lochan. Barley: Various varietals; currently Concerto. Malt Spec (Phenols) @ Tobermory: 2-3 ppm (sourced from Simpsons and Boortmalt) Malt Spec (Phenols) @ Ledaig: 35-45 ppm (purchased from Port Ellen Maltings, Islay) Gristmill: 1 Porteus Malt Mill (4-roller) Mashing Equipment: 1 cast iron traditional MT w/ copper dome @ 5-metric ton, Washbacks: 4 Oregon pine WBs @ 27,000-L each. TASTING NOTES of Master of Malt: Fermentation: 50 hr (short); 90 hr (long); always mixed prior to distillation. Malt Spec (phenols): 35-45 ppm. 4 Pot Stills: 2 Wash @ 18,000-L, 2 Spirit @ 14,500-L; Indirectly-fired (steam coil). Shell-and-tube Maturation Cask: Bourbon barrels condensers. (200-L; American white oak; refill); Filling: All filling is done at Deanston; casks are sent to Bunnahabhain for maturation. Finishing Cask: Oloroso Sherry Butts Entry Strength: 63.5% (reduced with deionized water). (500-L; Spanish red oak; refill); Casks: Primarily bourbon casks (1st & refill), some sherry casks. Natural Cask Strength: 48.5% ABV Warehouse: Tobermory’s current warehouse is only a little larger than a two-car garage. (In without filtration or artificial coloring. 1992, Tobermory former WH was converted into flats. The majority is aged at Deanston. A few Distilled: 12/21/72 - Bottled: 9/8/72; casks do return for their final years.) Vatting & Bottling: Its new make is removed by bulk tanker Scores: MM 80-91%; Average: 88%. and filled at Deanston before the majority is shipped to Bunnahabhain for maturation. A bit is EYE: Bright lemony gold. matured at Deanston. Bottling at BSD’s Bottling plant in East Kilbride, metro Glasgow. NOSE: Full and rich. There is a gentle Capacity: 1.0-Mlpa per year - Current Output: 750,000-Lpa (2016) peat note with dry wood smoke and Visitor Center: Yes - Tours: Yes (if booked in advance, with Distillery Manager) boiled sweets. Hints of estery fruits OB’s: Ledaig: 10yo and Tobermory: 10yo & 15yo and menthol and iodine. Blending Role: 20% Single Malt, 80% Blends - Blend Partner: 40% self; 60% others. PALATE: Quite smooth and well- Parent-Owned Distilleries: Bunnahabhain, Deanston & Tobermory balanced. There is a fullness and Parent-Owned Blends: Black Bottle & Scottish Leader - Former Name: Ledaig Distillery depth with notes of exotic fruit Notations: In October 2010, the entire Burn Stewart single malt range was changed to un- salad; guava and pineapple with chillfiltered, no coloration added and 46.3% (or more) ABV, a welcomed change! hints of lemon marmalade and winter spice, ground ginger and Management Team: cinnamon. Distillery Manager: Graham Brown FINISH: Of good length with winter Master Blender: Kirstie McCallum spice. Chairman (Distell): Jan Scannell, Managing Director @ Distell Group Ltd. AWARDS: Gold (2011) & Silver Medal Legal Name of Distillery: Tobermory Distillers Ltd. (2009) @ San Francisco World Spirits Owner (Parent): Burn Stewart Distillers Ltd. (Distell Group Ltd., 2013) Competition. Gold Award & Best in Distiller Licensee: Burn Stewart Distillers Ltd. Class @ International Wine & Spirit U.S. Importer: Distell USA, Inc. (since 2015) Competition (2008). Elevation: 5-m MSL (16-feet above mean sea level).

Page 6 of 7 MASC -High-End Single Malt - 2/22/17 (Wednesday) @ 7PM - “Tom’s B-Day 50 for 50” - Landmark Diner - $50 At the Door

WHISKY #6 KILCHOMAN Single Malt / 2007 Vintage (3-yr) - The Whisky Shop Edition (SFO) / CS 60.9% ABV / NCF / Single Cask #204-2007 / OB / Dist Owner: Private consortium / Islay (West Shore) Rockside Farm, Bruichladdich, Islay PA49 7UT SCOTLAND Pronunciation: 'kil-HO-man' - SWA Whisky Map Location: #6 Translation: 'Saint Comman's church' Slogan: "Islay's farm distillery" Region (District): Islay (West Shore) Location: Kilchoman is a small farm style distillery which is situated on the western coast of the island of Islay. It is situated at Rockside Farm, close to the celebrated Machir Bay with its spectacular sandy beach and rocky inlets. Neighbors: Bowmore, Bruichladdich House Style: Usually sweet, fruity and smoky with a maritime aroma. Established: 2005 - Founder: Anthony Wills Status: Active/Producing Demonym: A resident of Islay is called a ‘Ileach’ Water Source: Allt Gleann Osmail Burn - Peat Source: Duich Moss Barley: Publican spring malting barley (replaced Optic and Chalice) Malt Sources: 30% from floor maltings, 70% PE Maltings. Steeping: 48-hours Floor Maltings: 4-6 day cycle Malt Spec (Phenols): 20% @ 20-ppm (self-malt); 80% @ 50-ppm from Port Ellen maltings. Kiln: Peat smoked first 10 hrs; then dried 35 hrs with hot air. Gristmill: 1 Porteus Malt Mill (4-roller) Mashtun: 1 s/s semi-Lauter tun (1.2 ton) Washbacks: 6 s/s washbacks @ 6,000-L each Distilled 7/18/07; Aged in a single bourbon Yeast: Mauri Distillers Yeast @ 20-kg per washback cask #204/2007; Bottled 8/26/10 @ Cask Fermentation: 80-120 hours Strength 60.9% ABV; Non-chill filtered & No 2 Pot Stills: 1 Wash @ 3,230-L (charged @ 2,700-L), 1 Spirit @ 2,070-L (1,500-L) coloration added. Purchased at The Whisky Shop, SFO. Malt Spec: 40+ ppm. 270 Bottles. Spirit Run: 3½ hours (5-minutes of foreshots) TASTING NOTES by The Casks: NOSE: Ashy, Condensers: Shell-and-tube tobacco smoke mixed with complex burnt Middle Cut: 70% ABV to 65.5% ABV (1-hour of feints) rubber peat. Lemon crème and slight raisin-y, Casks: 85% Bourbon barrels (1st fill & refill; mainly Buffalo Trace), 15% Oloroso Sherry almost plum jam fruit notes. Very young, high butts & HH (1st fill; Miguel Martin Bodega, Jerez, Spain) and quarter casks. volume and attacking…but, really, what did Entry ABV: 63.5% ABV (reduced with deionized water) you expect from a heavily peated, three and a half year old whisky? PALATE: This one is Warehouse: 1 on-site Dunnage WH really big. Smoke and ashiness right away, but Vatting & Bottling: On-site bottling plant. a nice sweetness emerges, a caramelized Capacity: 200,000-Lpa per year - Output: 195,000-Lpa (2016) baked fruit note. Towards the end, that Visitor Center: Yes - Tours: Yes - OB's: Yes blackened peat which has been loitering in Blending Role: Single Malt: 100%, Blends: 0% the background a bit comes forward with Notations: (1) Full vertical integration: on-site barley, flooring maltings, milling, mashing, purpose and more smoke to really overwhelm things. FINISH: Ashy, smoky, peaty…strong. washing, distilling, filling, maturation, vatting, bottling and labeling. (2) 25% of the barley The cask strength helps this young one linger (100-tons) is grown and malted on-site. It’s sown in early May and harvested in for a bit. COMMENTS: With a bit of water, the September. The balance of malt is purchased from the Port Ellen Maltings. Both malts ashy quality is tempered somewhat and the are kept separate throughout the production process. We now have a unique 100% Islay fruit sweetness comes forward a bit more but single malt whisky from barley to bottling. (3) Self-malt to 30% of requirement in 2017. is also softened. Water does calm it down, but Master Distiller & Managing Director: Anthony Wills, Owner also takes some of the fun out of it. I love the aggressive youth… it’s both very young and a Legal Name: Kilchoman Distillers Ltd. very sound whisky. This is a very impressive Owner: Independently owned by Anthony Wills and a local consortium, 2005. young whisky. AWARDS: Gold Medal (2012) & U.S. Importer: ImpEx Beverages Inc., San Francisco (Messrs. Sam Filmus & Ed Kohl) Silver (2013) @ International Wine & Spirits. Elevation: 30-m MSL (98-feet above mean sea level)

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