SAVI PROVISIONS (BUCKHEAD) Single Malt Tasting - June 22, 2016 (Wednesday @ 7:00PM) - Cost: $35.00 Savi Provisions (Buckhead), 3655 Roswell Rd. NE, Atlanta, GA 30339 - Ph: (404) 523-2300 - RSVP: [email protected]

Whiskey #1 GLEN MORAY Single Malt / 'Elgin Classic' / NAS / 40% ABV / OB / Dist Owner: SVS La Martiniquaise / Speyside (Lossie) Bruceland Road, Elgin, Morayshire SCOTLAND IV30 1YE

Pronunciation: glen MO-ray - Map Location: #73 Translation: 'River valley sea settlement' Slogan: “Finest quality malt since 1897” Region (District): Speyside (Lossie) Neighbors: Miltonduff, Glenburgie, Linkwood Established: 1897 Founder: Robert Thorne & Sons (Glen Moray started life as West Brewery in Elgin; Robert Thorne & Sons converted to a distillery with 2 stills in 1897.) Status: Active/Producing Location: Nestled in a hallow on the banks of the River Lossie in western outskirts of the ancient royal burgh of Elgin, the capital of Speyside, a beautiful region in the north of Scotland. Moray is famed for its growing conditions, as evidenced by a historically consistent and plentiful supply of barley. Moray also supplies an ample labor force and market for finished goods. The original road into Elgin passes through the distillery grounds under the shadow of Gallow Hill, where executions were carried out until the end of the 17th century. This was an important road in times gone by and some of Scotland's legendary historical figures including St Columba, King Duncan and Macbeth (after the Battle of Torfness), and Bonnie Prince Charlie passed along it. House Style: Light, fruity and grassy with barley notes (Michael Jackson) Water Source: River Lossie via the Mannoch Hills and the Dallas Moor (production); River Lossie and underground springs (cooling). Barley: Optic & Chariot Malt Spec (Phenols): Standard is unpeated (0-ppm). In December, heavily peated (40-ppm) spirit is produced for in-house blends (2011: 300,000-L, 2012: 200,000-L; and 2013: 200,000-L). OFFICIAL TASTING NOTES: Gristmill: 1 Porteus Malt Mill (4-roller) Malt Spec (Phenols): 0-ppm Mashtun: 1 s/s semi-Lauter tun (11-ton; operational in January 2016) Age: 3, 5 & 7 year olds. Casks: Ex-HH & Strike Temperature (First Waters): 63˚C; second waters @ 85˚C MM bourbon barrels (mainly refills). Washbacks: 11 s/s washbacks @ 39,600-L (capacity) each (7 external s/s WBs; 2 added in January 2016). Style: An easy drinker, Glen Moray Fermentation: 48-hours @ circa 8% ABV 6 Pot Stills: 3 Wash @ 9,900-L, 3 Spirit @ 5,800-L (steam heated); 2 stills were added in 2012. Classic is a delightful assortment of Middle Cut: 74% ABV to 63% ABV (the average strength is circa 70% ABV). shortbread, butterscotch & lemongrass. Casks: Exclusively uses ex-bourbon barrels from HH & Makers Mark. Some ex-, port and wine casks. EYE: Light gold. Entry Strength: 64% ABV (unusual; vast majority used 63.5% ABV). NOSE: At full strength, the aroma is Warehouse: 2 large on-site dunnage warehouses (currently ageing 50,000 casks in ex-MM and HH barrels). fragrant and lightly drying with warming Vatting & Bottling: La Martiniquaise/Glen Turner warehousing and blending-bottling complex in Bathgate, West malty notes. The first impression is of Lothian (between Glasgow and ) Capacity: 5.0-Mlpa per year (increased from 3-Mpla as of January 2016; 2017-18 expansion to 9.0-Mlpa) butterscotch and shortbread with fresh Current Output: 5.0-Mlpa (2016 schedule) herbal/grassy notes. Lemon curd and Visitor Center: Yes (Opened in 1999) meringue are discovered in the Tours: Yes background. With water, malt and OB's: Classic (NAS; a blend of 3, 5 and 7-yr old ), 10-yr Chardonnay cask, 12-yr, 16-yr and special releases. spices combine to reveal oatmeal with a Blending Role: 80% Blends, 20% Single Malt hint of freshly ground black pepper. Blend Partner: Label 5, Sir Edwards, Glen Turner (both Single Malt and Blended Malt) & LVNH's Highland Queen. Sister Distillery: N/A (Formerly & its sister distillery) Lemongrass, tea-tree oil and heather Parent-Owned Distilleries: Starlaw Grain Distillery (25 million-L capacity) & Glen Moray Distillery. aromatics give the whisky a fragrance Parent-Owned Blends: Label 5, Sir Edwards, Glen Turner & Highland Queen (LVMH). 46m bottles of Label 5 and Sir throughout. Edwards blended scotch were sold in 2012. PALATE: The mouthfeel is lightly spiced Former Names: 'Glen Moray-Glenlivet' with a warming and gently mouth- Management Team: watering effect. Malty toffee sweetness Master Distiller: Graham Coull is present throughout with black- VC Manager: Iain Allan currants and a fragrant citrus Legal Name of Distillery: Glen Moray Distillers Ltd. lemongrass tang. Owner (Parent): Glen Turner Ltd (SVS La Martiniquaise/COFEPP, since 2008) / La Martiniquaise Bardinet Distiller Licensee: Macdonald & Muir Ltd. FINISH: Shortbread, fresh herbal notes U.S. Importer: Crosby Lake Spirits Company, subsidiary of U.S. Distilled Products Co., Princeton, MN (lemongrass) and the sweet spiciness of Elevation: 20-m MSL (66-feet above mean sea level) ginger marmalade.

Metro Atlanta Scotch Club: (1) Education about whisk(e)y; (2) Enjoy old & make new friends; and (3) Embibe good malt whisky Single Malt Tasting - 6/22/16 (Wednesday) @ 7:00 PM - Savi Provisions (Buckhead) @ $35.00

Whiskey #2 AnCNOC Single Malt / 12-year / 40% ABV / OB: / Dist Owner: Ltd. (ThaiBev plc/Thai Beverage plc) / Highland (Eastern)

Knockdhu Distillery Knock, Huntly, Aberdeenshire SCOTLAND AB54 7LJ Pronunciation: 'NOCK-due' - Translation: 'Black hill' - Map Location: #81 Slogan: ‘A Modern Tradition’ Region (District): Highlands (Eastern) Neighbors: Glenglassaugh, Banff, Macduff, Glendronach Established: 1894 (when production began; 1893 is date of founding) Date of First Distillation: October 1894 Founder: Distillers Company Limited; SMD took over in 1930 and eventually became UDV, Guinness and Diageo plc. InverHouse purchased in 1988. Status: Active/Producing Location: Situated beneath the dark, rounded hump of Knock Hill, just outside the village of Knock and 2-miles from the Speyside border. The site was selected based on its water quality from springs on the hill, proximity to the good barley country and inexhaustible supply of excellent peats. Also considered was the adjacent Great North of Scotland Railway line providing service between Aberdeen and Elgin. House Style: Fruity-floral, estery with lemon notes, but with added body from its worm tubs. Medium-bodied and sweet Speyside style whisky. Water Source: Springs in the AnCnoc Hills (process); Burn at the bottom of the field (cooling). Barley: Various; mostly Optic and Concerto (Port Gordon & Buckie Maltings) Malt Spec (Phenols): 0-ppm (most SM production is unpeated); Medium-peated expression for blenders: 25-27 ppm (malt); end of year run @ 45-ppm of internal group blends. Gristmill: 1 Porteus Malt Mill (1964) Mashing Equipment: 1 s/s semi-Lauter tun @ 5 ton capacity Per Mash Cycle: 5 tons grist is mixed with 16,500-L hot water Washbacks: 6 Douglas fir washbacks @ 21,500-L each Yeast: Liquid distillers’ yeast (105-L per washback) Fermentation: 65 hours (circa 8% ABV); increased from 52-58 hours in 2015. 2 Pot Stills: 1 Wash @ 11,000-L, 1 Spirit @ 14,000-L Condenser: Worm Tub w/ 100-m (330-feet of copper tubing (preserves sulphur compounds which are important in red layer interaction) Filling Store: New Make designed for blending is tankered to IH's Airdrie facility for filling and warehousing; SM is filled and warehoused at Knockdhu. Casks: Bourbon & Sherry; refill. MM and JD air-dried barrels. 4 Warehouse: 3 on-site dunnage and 1 racked warehouses with total capacity of 7,600 casks. Vatting & Bottling: IH Airdrie Capacity: 2.0-Mlpa - Current Output: 2.0-Mlpa (in 2015; including 450,000-L @ 45-ppm) Visitor Center: No (Maybe in a couple of years) - Tours: By appointment only (ask in advance) OB's: AnCnoc ('ah-nock') 12, 18 and 22-yr core; plus peated range, vintages & special releases. Gordon Bruce and Ali Reid’s finest Blending Role: 10% Single Malt, 90% Blends Blend Partner: Mac Arthurs's, Catto, Inverhouse, Blairmhor, Glen Talloch, Heater Cream & Tasting Notes by Master of Malt: . Casks: Ex-Makers Mark & Jack Daniel’s Parent-Owned Dist: Balblair, Balmenach, Knockdhu, Pulteney & Speyburn. barrel of charred American white oak. Parent-Owned Blends: Blairmhor BM, Catto’s, Hankey Bannister, Inver House Green Plaid & NOSE: Aromatic, quite robust. Honey- MacArthur’s. suckle, fresh flowers, cereals, barley. Notations: “We are definitely a Highland distillery, which we state on every bottle and we are PALATE: Medium, good sweetness. proud of the fact. By definition to be Speyside you must be the local authority region of Moray Madeira, winter spices, mocha, Crème de (fka Morayshire); we’re in Aberdeenshire.” Alistair Reid Cacao, herbal hints and toasted granary Management Team: Distillery Manager: Gordon Bruce bread. Assistant Distillery Manager: Alistair “Ali” Reid FINISH: Medium length, great interplay Brand Ambassador: Peter Stasiulis (AnCnoc, Balblair, Old Pulteney, & Speyburn) between oak and barley. Comments: Legal Name of Distillery: Inver House Distillers Ltd Knockdhu re-named its whiskies AnCnoc Owner (Parent): Inver House Distillers Ltd, since 1988 (ThaiBev PLC, 2001) to avoid confusion with nearby Distiller Licensee: The Knockdhu Distillers Co. Knockando distillery. They exhibit a U.S. Importer: InterBev USA gentle, non-sherried style of whisky. Elevation: 122-m MSL (400-feet above mean sea level) Page 2 of 6 Single Malt Tasting - 6/22/16 (Wednesday) @ 7:00 PM - Savi Provisions (Buckhead) @ $35.00

Whiskey #3 TAMDHU Single Malt / 8-year / 43% ABV / IB: Gordon & MacPhail (MacPhail Collection range) / Dist Owner: Ian Macleod Distillers / Speyside (Central) Knockando, Aberlour, Morayshire SCOTLAND AB38 7RP Pronunciation: 'tham-DOO' - Map Location: #93 Translation: 'Little black hill' Slogan: "Excellence of Quality" & "The Can-Dhu-Spirit" Region (District): Speyside (Central) Neighbors: Knockando, Cardhu and The Macallan Established: 1897 Status: Active/Producing Location: Located on a steep bank high above the River Spey in the parish of Knockando between the villages of Knockando and . Its upper Spey Valley site was locally known as "The Smuggler's Glen". House Style: Fruit and vanilla linger, becoming pleasantly drying. Finally unveiling the merest wisp of peat smoke. Water Source: Tamdhu Spring (Production); Knockando Burn (Cooling). Barley: Optic and Concerto. Maltings: Its formerly vast Saladin Box Maltings (1950-2009) are no longer in operation. Malt Spec (Phenols): 2-ppm (Lightly peated) Gristmill: 1 Porteous Malt Mill (12-ton) Mashing Equipment: 1 s/s full-Lauter tun (11.85-ton); 53,500-L of wort (8-hr). Mashing Waters: 64°C, 78°C and circa 90°C. Washbacks: 9 Oregon pine washbacks @ 60,000-L (charged @ 53,500-L). Yeast Pitch Strike Temp: 17-18°C Yeast: 200-kg (8 bags @ 25-kg) of dry Distillers Yeast per washback Fermentation: 59 hours (yields wash @ 8% - 9% ABV) 6 Pot Stills: 3 Wash @ 17,000-L (10,000-L); 3 Spirit: 1 @ 22,000-L + 2 @ 16,000-L (12,000-L) Middle Cut: 75% to 66% ABV Average Strength of New Make: 70% ABV Casks: Upon resuming production in late 2012, Tamdhu instituted a strict wood policy based on exclusive use of only the finest sherry casks (mostly refills). OFFICIAL TASTING NOTES: 5 WH’s: 1 two-story, 3 three-story stone dunnage & 1 racked (14,500 casks) Casks: European oak Sherry casks (refill). Bottling & Vatting: Broxburn Bottlers, near Edinburgh (a bottling operation set-up by Malt Spec: 2 ppm. owner Ian Macleod and J. & G. Grant in 1984). Style: A delicate Speysider of refreshing Capacity: 4.0-Mlpa per year - Current Output: 2.5-Mlpa (2015) fruitiness. Visitor Center: No - Tours: No (IMD doesn't anticipate opening for visitors) EYE: Medium-bodied; golden yellow in OB's: 10-yr & 10-yr Limited Edition. color. Blending Role: 10% Single Malt, 90% Blends - Blend Partner: IMD Blends WITHOUT WATER: NOSE: Citrus fruits: Parent-Owned Distilleries: Glengoyne (2003) & Tamdhu (2011). limes/grapefruit with fragrant notes. Parent-Owned Blends: Dunfife, Glenshire, Hedges & Butler, Isle of Skye, King Robert Hints of sweetness - vanilla. PALATE: II, Lang’s, Marshal, Moffat Springs & Queen Seal. Malty with hints of cedar wood. Parent-Owned Malts: As We Get It, Chieftain’s, Dun Bheagan, Glengoyne, Macleod’s, Sweetness still evident. Six Isles, Smokehead & Tamdhu. WITH WATER: NOSE: Fruity, estery with Management Team: Distillery Manager: Sandy Coutts boiled fruit sweets and lemonade. Group Distillation Manager: Robbie Hughes - Dir. of Whisky Ops: Gordon Doctor PALATE: Cereal notes with slight Managing Director: Leonard Russell - Chairman: Peter Russell leafiness. Legal Name of Distillery: Tamdhu Distillery Company Ltd. Owner (Parent): Ian Macleod Distillers Ltd. (the Russell family) FINISH: Smooth, slightly drying. Distiller Licensee: Tamdhu Distillery Company Ltd. Elevation: 123-m ASL (404-feet above mean sea level)

Page 3 of 6 Single Malt Tasting - 6/22/16 (Wednesday) @ 7:00 PM - Savi Provisions (Buckhead) @ $35.00

Whiskey #4 GLENMORANGIE Single Malt / 'Quinta Ruban' / 12-year / 46% ABV / NCF / OB / Dist Owner: Moët - S.A. (LVMH) / Highland (Northern)

Glenmorangie Distillery , Ross-Shire SCOTLAND IV19 1PZ

Pronunciation: 'glen-MORE-an-gee' - Translation: 'Valley of Tranquility' - Map Location: #30 Slogan: “Handcrafted by the 16 men of Tain” Region (District): Highlands (Northern) - Location: Just north of Tain, on coastline of Easter Ross. Neighbors: Balblair, Dalmore, Teaninich Established: 1843 - First Distillation: November 1849 Founder: William Matheson (co-owner of and a local farmer). He initially set up Glenmorangie as a brewery. While down in London selling beer, Matheson took note of two copper stills that happened to be on sale and soon found himself the owner of the two tallest stills in Scotland. Status: Active/Producing - House Style: Citric, a little spicy with a nutty finish; a light elegant dram. Water Source: Tarlogie Springs (production); Tarlogie Spring and municipal water (cooling); Water has high mineral contain (hard water) which is unusual. Barley: Derkado & Cadboll (2-weeks a year, Glenmorangie uses the single estate ‘Cadboll’ varietal to produce its 'Signet' single malt). Malt Spec (phenols): 2-ppm are sourced from Murray Firth Maltings (Inverness) & Glen Ord . Peat (origin): Pitsligo bogs in Aberdeenshire. Gristmill: 1 Porteus Malt Mill (4-roller) Mashing Equipment: 1 full-Lauter (w/ knives to drain better); 13-ton (charged @ 9.5-tons) Waters @ 64˚, 80˚ and 95˚C - 8-hours per mashing; 6 mashing & then clean. 12 Washbacks: 12 s/s washbacks (48,000-L each) Yeast: 5 distillers yeast + 2 brewer's yeast (total of seven 25-kg bags per batch) Fermentation: 52 hours 12 Pot Stills: 6 Wash @ 11,400-L (charged @ 11,300-L), 6 Spirit @ 8,200-L (charged @ 7,500-L). Quinta Ruban is Celtic for ‘ruby red’ Middle Cut: 72% to 60% ABV; Spirit run of 7.5-hours of which the middle cut is 2.5 to 3-hours. Casks: Bespoken 250-L bourbon hogshead casks from and Maker's Mark and Heaven TASTING NOTES by Master of Malt: Hills; heavily toasted; 32 staves of 1½” thickness; designer cask program (slow growth oak from Casks: After 10-years maturing in Ozarks in ); casks are used up to 3 times. Casks made with American oak harvested from American white oak (Bourbon) casks, north facing slopes and air-seasoned for 18-24 months. Bourbon for 4 years. transferred to ruby port pipes (500-L Warehouse: 14 dunnage WH's - Visitor Center: Yes - Tours: Yes /132-USG) from the Quintas or wine Vatting & Bottling: At the purpose-built Alba Campus bottling plant, Livingston, . estates of Portugal. Eye: Sunlit reddish Capacity: 6.0-Mlpa per year - Current Output: 6.0-Mlpa (2015) gold in color. OB's: Original (10yo until 2007), 12 (Nectar D'Or sauterne), 12 (Lasanta sherry), 12 (Quinta Ruban Nose: The nose is quite rich and full. ruby port), 18 & 25. Private Edition: Finealta, Artein, Sonnalta PX and Ealanta (19). There are notes of mochaccino and Blending Role: 70% Single Malt, 30% Blends - Parent Distilleries : Ardbeg & Glenmorangie espresso coffee, wood smoke, a fireplace, Parent Blends: Highland Queen, Bailie Nicol Jarvie & James Martin’s; West Port single malt. bitter chocolate and oak. Former Names: The Distillery Coy - Notations: (1) Tallest stills in Scotland @ 16 feet, 10-¼ Palate: The palate is of medium-body inches; originally acquired secondhand from a gin distillery, when the distillery was rebuilt from with notes of crisp cereals, coffee beans scratch in the late 1800s. (2) To prevent independent bottlers from selling Glenmorangie single and chocolate, a date note with a touch malt, the distillery 'teaspoons' whisky sold to brokers by adding a teaspoon of Glen Moray or of walnut. Ardbeg. Such whisky is named 'West Port' blended malt. Unfortunately, it doesn’t offer 'fill Finish: The finish is quite long and spicy programs' to the independent bottlers. (3) LVMH sold Glen Moray and Balmenach distilleries to with honeyed sweetness and oak. focus on 'high end brands' such as Glenmorangie and Ardbeg. (4) With Glenmorangie, one of the Comments: The darkest, most intense first things to get out of the way is how to pronounce the name. Usually, people are told that it whisky in Glenmorangie’s extra-matured rhyme with “orangy”. Graham Eunson (former Distillery Manager) tells a story of being in a bar, and having one of the patrons correct his pronunciation (!), insisting the accent is on the “ang” range. instead of the “MOR”. Graham politely corrects him, but the patron is having none of it. Finally, Jim Murray's Whisky Bible 2010: “Typical Graham pulls out one of his cards and hands it to the patron. Silence ensues. Who said “You can't Morangie complexity...portrayed with tell an American anything”? clarity and confidence... form of cask Management Team: Distillery Manager: Andrew 'Andy' MacDonald has progressed from experi- Master Distiller: Bill Lumsden, Ph.D. - Master Brand Ambassador: David Blackmore mentation to certainty". Score: 92%. Legal Name & Distiller Licensee: The Glenmorangie Company Ltd. (Glenmorangie PLC) Awards: Gold Medal @ International Owner (Parent): Glenmorangie PLC (Moët Hennessy-Louis Vuitton S.A. (“LVMH”), since 2004) Wine & Spirit Challenge (2008-09). U.S. Importer: Moët Hennessy USA, Inc. Elevation: 12-m MSL (39-ft above mean sea level)

Page 4 of 6 Single Malt Tasting - 6/22/16 (Wednesday) @ 7:00 PM - Savi Provisions (Buckhead) @ $35.00

Whiskey #5 GLENMORANGIE Single Malt / ‘Tùsail’ (Private Edition - Maris Otter Barley) / NAS / 46% ABV / NCF / OB / Dist Owner: Moët Hennessy-Louis Vuitton S.A. (LVMH) / Highland (Northern)

Glenmorangie Distillery Tain, Ross-Shire SCOTLAND IV19 1PZ

Pronunciation: 'glen-MORE-an-gee' - Translation: 'Valley of Tranquility' - Map Location: #30 Slogan: “Handcrafted by the 16 men of Tain” Region (District): Highlands (North) - Location: Just north of Tain, on coastline of Easter Ross. Neighbors: Balblair, Dalmore, Teaninich Established: 1843 - First Distillation: November 1849 Founder: William Matheson (a local farmer and co-owner of Balblair distillery). He initially set up Glenmorangie as a brewery. While down in London selling beer, Matheson took note of two copper gin stills that happened to be for sale and soon found himself the owner of the tallest whisky stills in Scotland. Status: Active/Producing House Style: Citric, a little spicy with a nutty finish. A light elegant dram. Water Source: Tarlogie Springs (production); Tarlogie Spring and municipal water (cooling); Water has high mineral contain (hard water) which is unusual. Barley: Derkado & Cadboll (2-weeks a year, Glenmorangie uses the single estate ‘Cadboll’ varietal to produce its 'Signet' single malt). Malt Spec (phenols): 0-ppm are sourced from Murray Firth Maltings (Inverness) & Glen Ord . Peat (origin): Pitsligo bogs in Aberdeenshire. Gristmill: 1 Porteus Malt Mill (4-roller) Mashing Equipment: 1 full-Lauter (w/ knives to drain better); 13-ton (charged @ 9.5-tons) Waters @ 64˚, 80˚ and 95˚C - 8-hours per mashing; 6 mashing & then clean. 12 Washbacks: 12 s/s washbacks (48,000-L each) Yeast: 5 distillers yeast + 2 brewer's yeast (25-kg bags/batch); Δ to proprietary yeast in 2016? Fermentation: 52 hours 12 Pot Stills: 6 Wash @ 11,400-L (charged @ 11,300-L), 6 Spirit @ 8,200-L (charged @ 7,500-L). Middle Cut: 72% to 60% ABV; Spirit run of 7.5-hours of which the middle cut is 2.5 to 3-hours. Casks: Bespoken 250-L bourbon hogshead casks from Heaven Hill and Maker's Mark and Heaven Hills; heavily toasted; 32 staves of 1½” thickness; designer cask program (slow growth oak from Ozarks in Missouri); casks are used up to 3 times. Casks made with American oak harvested from north facing slopes and air-seasoned for 18-24 months. Bourbon for 4 years. OFFICIAL TASTING NOTES: 14 Warehouse: 10 dunnage & 4 racked (11 casks high) - Visitor Center: Yes - Tours: Yes Casks: Initially matured in ex- Vatting & Bottling: At the purpose-built Alba Campus bottling plant, Livingston, West Lothian. bourbon barrels and then finished Capacity: 6.0-Mlpa per year - Current Output: 6.0-Mlpa (2015); #4 in SM case sales (2014). in used French red wine barrels OB's: Original (10yo until 2007), 12 (Nectar D'Or sauterne), 12 (Lasanta sherry), 12 (Quinta Ruban ruby port), 18 & 25. Private Edition: Finealta, Artein, Sonnalta PX and Ealanta (19). (from the 2015’s Companta). Blending Role: 70% Single Malt, 30% Blends - Parent Distilleries : Ardbeg & Glenmorangie Barley: Maris Otter winter barley Parent Blends: Highland Queen, Bailie Nicol Jarvie & James Martin’s; West Port single malt. (1965); floor-malted by hand. Former Names: The Distillery Coy - Notations: (1) Tallest stills in Scotland @ 16 feet, 10¼ inches; Style: Digestif (after dinner). originally acquired secondhand from a gin distillery, when the brewery was converted to a distillery in the late 1800s. (2) To prevent independent bottlers from selling Glenmorangie single malt, the distillery Malt Spec: 0-ppm (Unpeated). 'teaspoons' whisky sold to brokers by adding a teaspoon of Glen Moray or Ardbeg. Such whisky is named EYE: New penny copper in color. 'West Port' blended malt. Unfortunately, it doesn’t offer 'filling programs' to the independent bottlers. NOSE: Deep earthy, robust (3) LVMH sold Glen Moray and Balmenach distilleries to focus on 'high end brands' such as Glenmorangie aromas of malty, biscuit-y tones, and Ardbeg. (4) With Glenmorangie, one of the first things to get out of the way is how to pronounce the with a backbone of nut toffee. name. Usually, people are told that it rhyme with “orangy”. Graham Eunson (former Distillery Manager) tells a story of being in a bar, and having one of the patrons correct his pronunciation (!), insisting the PALATE: A rich, rustic profile of accent is on the “ang” instead of the “MOR”. Graham politely corrects him, but the patron is having nut toffee, sweet barley malt, none of it. Finally, Graham pulls out one of his cards and hands it to the patron. Silence ensues. Who ginger, cinnamon, and dates in said “You can't tell an American anything”? molasses complements more Management Team: Distillery Manager: Andrew 'Andy' MacDonald familiar Glenmorangie notes of Master Distiller: Bill Lumsden, Ph.D. - Master Brand Ambassador: David Blackmore peaches, oranges and smoked Legal Name & Distiller Licensee: The Glenmorangie Company Ltd. (Glenmorangie PLC) pears. Owner (Parent): Glenmorangie PLC (Moët Hennessy-Louis Vuitton S.A. (“LVMH”), since 2004) FINISH: Tùsail lingers on with a U.S. Importer: Moët Hennessy USA, Inc. mouth-coating finish. Elevation: 12-m MSL (39-ft above mean sea level)

Page 5 of 6 Single Malt Tasting - 6/22/16 (Wednesday) @ 7:00 PM - Savi Provisions (Buckhead) @ $35.00

Whiskey #6 BOWMORE Single Malt / 'Darkest' / 15-year / 43% ABV / OB / Dist Owner: Morrison Bowmore Dist (Beam Suntory Inc/Suntory Holdings Ltd) / Islay (West Shore) Bowmore, Isle of Islay SCOTLAND PA43 7JS Pronunciation: bow‛MORE - Map Location: #2 Slogan: “The first Islay malt” & “the thinking man’s ” Translation: ‘The big hut’ or ‘The big reef’ Region (District): Islay (Loch Indaal/West Shore) Demonym: An inhabitant of Islay is called an Ileach. Neighbors: Bruichladdich, Gartbreck & Kilchoman Established: 1779 Founder: David & 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 floor maltings provide 30% of malt requirement; 70% by Simpson’s of Berwick. Malt Spec (Phenols): 25-30 ppm at malted barley level (moderately peated), per David Turner. Malt Mixing: Always mix 2-tons of Bowmore malt to 6-ton Simpson’s prior to mashing. Caffing (a mixture of finely chopped damp & dry peat) is used as it significantly reduces rate of consumption. 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 (@ 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. white oak); 15% Bourbon HH @ 250-L (Amer. white Tasting Notes by Masters of Malt: oak); 14% Oloroso butts & pungeons (Euro. oak). For single malt, only 1st fill casks are utilized. Bowmore 15-year Darkest is one of the better Warehouse: 3 WH’s on Islay (2 dunnage, 1 racked); 27,000 cask capacity. balanced and certainly the most appropriately Vatting & Bottling: Centralized MBD facility in Spring Burn (in metro Glasgow) named single malt of them all, as evidenced by Capacity: 2.0-Mlpa per year - Output: 2.0-M Litres (2015) its rich, deep color and warming finish. Visitor Center: Yes - Tours: Yes (make reservations for Craftsman’s Tour at least 1-week prior) Introduced: January 2007. Casks: Initially matured in a combination of bourbon (1st fill) and OB’s: Core: Small Batch, 12, Enigma 12, 15 (Darkest), 18, 25 yr & 1990 Vintage. Spec Releases: sherry casks; then finished for 3-years in Oloroso 1964 Trilogy series (Gold, Black & White), Craftsman series, Tempest 10 (aka Dorus Mor 10 in sherry butts. Malt Spec: 25-30 ppm (moderately USA), and Lairing 15. Craftsmen’s series: Mashman’s Dram & Stillman’s Dram (only @ distillery). peated). EYE: On the eye treacle, dark amber. Blend Partners: Black Bottle, Rob Roy & Islay Hallmark. NOSE: Breathe in delicious dark chocolate, sun- Blending Role: 98% Single Malts, 2% Blends dried fruits and a tell-tale wisp of Islay smoke. PALATE: Sip wonderful cedar wood and rich Distilleries Owned (14): Suntory, Hakushu & Chita (JP); Ardmore, Auchentoshan, Bowmore, treacle toffee. FINISH: Savor the robust and Laphroaig & Glen Garioch (SC); Cooley & Kilbeggan (IR); Maker’s Mark & Jim Beam (US); Alberta complex finish with a hint of sherry tannin. Distillers Ltd. & Canadian Club (CN). Warming and long. Comments (JWS): Try this Parent-Owned Other Brands/Blends: Teacher’s HL Cream (Scotland); Kilbeggan & Concannon one with one small ice cube rather than water… (Ireland); Chita, Hibiki & Kakubin (Japan); Jim Beam, Basil Hayden, Knob Creek, Bakers, Bookers, Bowmore (“the thinking man’s Islay whisky”) is so complex and interesting. AWARDS: Gold Maker’s Mark (USA); Canadian Club (Canada). Medal @ ISC (2014-15); 97-Points & Finalist Management Team: Distillery Manager: David Turner (Extraordinary) @ USC (2015); Gold/Outstanding @ IWSC (2014); and Gold @ IWSC (2013). Note: Operations Manager: Iseabail Mactaggart - : Rachel Barrie (QC & Lab) Bowmore Distillery is highly rated: Distiller Hall of Master Brand Ambassador: Simon Brooking Fame Induction @ SFWSC (2003); Distiller of the Legal Name of Distillery: Bowmore Distillers Ltd. Year Award @ SFWSC (2000-01), Distiller of the Owner: Morrison Bowmore Distillers Ltd. (Beam Suntory Inc./Suntory Holdings Ltd., 1994) Year Award @ ISC (2000); Distiller of the Year Distiller Licensee: Bowmore Distillers Ltd. Award @ IWSC (1995). U.S. Importer: Beam Suntory Inc. (as of July 1, 2014) Elevation:: 7-m MSL (22-feet above mean sea level)

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