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blending guide

When we started Timber Creek Distillery, my partner and I knew we wanted to create some great hand crafted whiskey using local Florida . As we researched the process of making whiskey and designing our distillery to extract the most flavor of our raw ingredients, there was one aspect we just couldn’t make a decision around….and that was what Mash Bill we wanted to use.

istilling, much like Respect the raw Dbrewing is very ingredients – Garbage much part science and in, Garbage out. part art form much in the same way cooking At Timber Creek is. Great chefs learn Distillery, we wanted to all of the science and put the raw ingredients technique of creating at the forefront of every- great food, but in the end thing we make, so we what separates a good designed our distillery to chef from a great chef is the chef’s ability treat the grains as gently as possible while to select the right technique for the right extracting the most flavor possible from ingredient AND be able to pair the right each raw ingredient. From this perspective, combinations of ingredients together to cre- we borrowed many techniques from ate a great eating experience for their restau- brewers and Scotch distillers. First, we rant guests. Distilling and making whiskey source the best local grains we can get our is very much the same. Every facet of the hands on. We have reached out to many distilling process contributes to the flavor local farmers in the area to understand who of the whiskey and each part of the process had grains available, how the farm processes can be tweaked, tuned, and optimized for and store their grains. Once the grains are a specific flavor profile of a specific or sourced, we transport and store them by the raw ingredient. And for Bourbon, these dif- truckload in our grain silos at the distillery. ferent flavor profiles must then be blended into the final product that creates an average or an amazing whiskey.

1 into flour. There are certainly pros and cons milling the grains to each approach.

Next the grains get milled to open the grains so we can extract the and malting and mashing from them to make our whiskey. There are several techniques that are very The beer brewers and Scotch whiskey common in and distilling. The two distillers have a bit of an easier decision to most common types of milling equipment make given that they both work almost used are roller mills and hammer mills. exclusively with a single grain, . In Roller mills are exactly that, they have 2 or addition, they both work almost exclusively more large steel rollers that spin. The grains with malted barley. Malting is the process are then dropped in through a hopper into in which the raw grains are soaked in water the rollers where the rollers then squeeze and kept warm and damp until they start the grains in between. to sprout. During the The roller wheels are process of sprouting, adjustable in width to de- the grains release natural termine just how much that convert you squeeze them. The starches in the grain rollers also typically have to to be used for grooves on them which photosynthesis so the helps catch the grains seed can grow into a as they roll through and plant. When the seed literally crack them or sprouts, the seeds are tear them open. The then heated and dried goal of beer brewers and out to stop the seeds Scotch whiskey distillers from actually growing is not to crush the grains into a full plant and using but to merely crack them up its stored sugars. For open so that the sugars Scotch whiskey produc- can be released from the grains. At Timber tion, the grains are often heated up using Creek, we have opted to again go with the a fire made of local peat. The smoke from beer brewers and Scotch distillers and we the peat infiltrates the grains and gives it the use a roller mill. smoky, peaty flavor experienced in many Scotch whiskeys. For beer production, The second most common type of mill is most barley is malted and dried using large the hammer mill. And just like its name, ovens or kilns that impart no additional the hammer mill has a set of big metal flavors….although there are many specialty bars that swing around and pulverize the used to add additional flavor to grains and create a essentially flour out of including chocolate malts, crystal malts, whatever grain you are milling. There are etc. Barley as a grain also presents a bit of a certainly many other types of mills that can problem in that the husk of the grain is very and are used in distilling, but in general, woody and as such, if you leave the grains the end product fits into one of these 2 in the beer or mash too long, the woody categories….either you want to crack the husks from the grain can also impart some grains open or you want to grind the grains tannins into your final product and create

2 some unwanted flavors. For this reason, beer settle in the fermenters for a while and beer brewers and Scotch whiskey distillers the particles settle to the bottom of the tank use roller mills to crack the grains open, and then strain the clear liquid off the top to then they cook the grains in hot water at a keep the clear liquid that becomes the beer temperature of around 145 degrees to allow in your final bottle. The whiskey distillers the natural enzymes to convert the starches are less concerned over these particles as in the grains to sugars and then the sugars they are irrelevant to the distillation process. dissolve in the hot water. Once the cracked barley has steeped in the hot water for a pe- The bottom line is that the beer brewers riod of time, typically about an hour or so, and Scotch whiskey distillers crack the all of the sugars are dissolved. This process grains open leaving most of the barley husks is called “mashing” and there is a whole sci- intact such that it is very easy to separate the ence around this as well. Different flavors, liquid from the solid particles and a major body, and mouth feel can be achieved by reason they do this is to remove the woody varying this process in specific ways. This is husks from the beer as soon as possible to not quite as important to distillers as it is to minimize the tannins that could be released brewers. Brewers aim to produce a finished into the beer or whiskey. drinkable product from the mash itself through fermenting the mash. Distillers, Now, producers have ultimately ferment the mash into beer, but a whole different set of problems when it then distill the beer into whiskey where comes to milling, mashing, , etc. all of the additional body and mouth feel Bourbon is primarily made from corn. The components are stripped away leaving pure TTB Beverage Alcohol Manual states that and a few essential oils that give the Bourbon must be made from a minimum whiskey some of its flavor. of 51% corn. So by legal definition, 100% can be called Bourbon as Because of the tannins in the woody husks long as it meets the other requirements of the barley grain, both brewers and specified in the BAM. In reality, just like the Scotch whiskey distillers look to separate beer brewers and Scotch whiskey distillers, the beer from the physical grains as soon as the goal is the same….to extract the sugars possible, so after the process of mashing has from the grains so the yeast can eat the sug- completed, the mash is then pumped over ars and make alcohol. The challenge is that to a lauter tun. A lauter tun is a large tank corn is very difficult to on its own. It with a metal bottom with lots of slits in it to certainly can be done and is done every day act as a sieve to separate the liquid from the by every corn farmer, but for the purpose barley husks. The fact that the barley husks of distilling, it is more difficult than malting are very woody also provide an advantage barley. Barley malt also has very high levels in that as long as they are not ground too of the essential enzymes required to convert small, they actually create their own filter starches to sugars, so most distillers adopted bed inside the lauter tun and help separate the technique of adding some malted barley out more of the grain particles from the to their corn to let the enzymes in the barley beer. There will always be some small convert the starches in the corn to sugar. particles that make it through the lautering This way, they never need to actually malt process, but there are ways to resolve that corn, just add in some amount of barley issue as well. The beer brewers just let the malt. This also goes for the other grains that

3 are commonly used in making Bourbon. had to make a decision up front on what In most Bourbons you will also find some their “mash bill” would be prior to mashing, percentage of and/or grains fermenting, distilling, and barreling. The as well. The process of adding in some mash bill is the recipe including how much amount of malted barley to the grains will in of each type of grain is to be used in a given fact convert all of the sugars from all of the Bourbon. There are many different mash different grains all at the same time. bills for the many different Bourbons out on the market today. So, given that Bourbon uses corn, wheat, and rye grain, all of these grains require some amount of barley to properly mash why separate the grains and extract the sugars, so the practice was adopted to cook all of the grains together in The bottom line is that the process of the same mash tun to allow the barley to do milling grains, the type of milling used, its work on all of the grains. Also, since corn and whether you separate the grains from doesn’t have any kind of a husk, it is not the mash or you ferment and distill on really necessary to separate the corn from the grains can all affect the flavor of the the mash as there are no tannins to worry final product. In our view, the Scotch and about. The rye and wheat grains do have Irish distillers have been doing this longer somewhat woody husks, but not nearly as than anyone and have created some of significant as barley, the Bourbon distillers the worlds best whiskeys. We also believe commonly mill all of the grains and mash that, just like the beer brewers, Scotch and them all together with the barley. They also Irish distillers, that the woody husks of tend to skip the lautering process as it is not the barley as well as the wheat and rye are necessary for distilling to separate the solids not a flavor we want in our whiskey, so we and, for the most part, the additional woody made the decision to lauter all of our grains. husks are only a small percentage of the Historically, this was not practical as all of mash, so it is very common for Bourbon the grains would be mashed together and it distillers to mash, ferment, and distill “on was not easy to lauter corn and rye. These 2 the grains”. This also can lead to increased grains are very goopy and sticky and don’t efficiency in that any sugars left attached strain very well. Now we have access to to the grains stay in the mash and can be commercial enzymes that solve all of these eaten by the yeast to maximize the amount problems. We no longer need to use malted of alcohol produced from a given mash. In grains or even add malted barley to our order to increase efficiency even more and grains to convert the to sugar. The to make the mash easier to pump around science of converting starches to sugars is in the distillery, the grains are most often well understood and many commercial milled using a hammer mill and ground to a enzymes have been developed to allow for flour consistency. Once the water is added mashing and conversion without using any to the mash, a slurry is created similar in malted grains at all. In addition, commer- consistency to oatmeal. cial enzymes have also been developed to significantly breakdown the chemicals Because of this historical process of using responsible for the “goopiness” in corn and malted barley to convert starches to sugars rye so these grains can all be mashed and for all of the grains in Bourbon, distillers lautered if you so desire.

4 We also get an additional benefit in that this timber creek’s approach approach allows us to set up the equipment and optimize for the characteristics of each So, as I said before, when we started, we grain individually. Each grain is a different knew we wanted to treat the grains with the size, so we have to change the mill settings upmost respect and be as gentle as possible for each grain. Each grain also gelatinizes and now with modern science, we can treat its starches at different temperatures, so we all of the grains just like the beer brewers can now cook each grain at the optimal and Scotch distillers treat their grains. So, temperature to maximize the starch gelatini- we knew how we wanted to design our zation. Also, since each grain is a different distillery. We decided to use a roller mill to size, the size of the cracked grain varies, so crack the grains, then mash and lauter the we have to lauter each grain a bit differently grains to remove the solids from the mash as well. This approach allows us to optimize to minimize the tannins present in our each part of the distillation process for each final product. We knew grain and to make sure this would give us the we are extracting the cleanest possible flavors cleanest, purest flavors in our final products. from each grain. The next decision we had to make was what mash blending bill to use. Given that we are no longer restricted Many whiskeys over the by the need to use malted years have been “blend- barley in our mashing ed”. In its basic form, process, this opened the blending just refers to door for us to do things mixing 2 different things a bit differently. We together to give you a de- decided to NOT decide sired result. It can mean on any specific mash bill. blending different barrels We decided to simply mill, mash, lauter, of the same whiskey together or it can ferment, and distill, and barrel one grain at a mean blending different types of whiskey time. So we actually will cook all corn for a together. The industry now has many terms while, then cook all wheat, then cook all rye, to describe the extent of the blending that then cook all barley. We barrel each grain is done. Single barrel typically refers to no in its own barrel and let it age in its own way blending at all. Typically a as a single grain. This is actually where the will taste all of the barrels and select the original term “single malt” came from. It best tasting barrels and bottle each barrel indicated that the whiskey was made ex- in its own set of bottles….hence the name clusively from a single type of malted grain. single barrel. There is also “small batch” Historically this has almost exclusively which refers to a master blender selecting referred to malted barley, since it was very a small number of specific barrels and rare for anyone to malt any other types of blending them together to create a specific grains. But now it is very easy to create a flavor profile. There is no hard definition on “single malt” or a single grain whiskey from exactly what small batch is. Practically, this just about any grain you want. all depends on how big you are as a com-

5 pany. A small distillery like Timber Creek lobby back in the 60s in order for them can blend a few small barrels together to to generate more business for logging to create a small batch or a large distillery can cut staves for the new barrels. Because the blend several dozen large barrels together to barrels can only be used once for Bourbon, create a small batch. We can all agree that a there is a huge market for used Bourbon large batch is a very large number of barrels barrels to age other spirits in. Most Irish blended together, not to create a specific and Scotch whiskeys are aged in used unique flavor, but to create a very consistent Bourbon barrels as are most aged Rums. flavor across a very large volume of product. There are lots of these barrels available and For example, Jack Daniels tastes very much they also can impart some nice flavors into the same bottle after bottle, year after year, the other products as well. but a single barrel Jack Daniels whiskey will taste different from bottle to bottle, and a can taste different from batch to batch. There are many other blends flavors and where as well. Many Canadian they come from in whiskeys are referred to as whiskey primarily because there is As mentioned before, ev- no dominant grain, it’s a ery part of the distillation blend of whatever grains process can impact the they have available to flavors of the whiskey. them. Likewise, blended Unlike beer, where Scotch often refers to the customers actually Scotch whiskey from the fermented several distilleries blend- product, whiskey takes ed together to create a the fermented products fairly uniform flavor from and distills them. This batch to batch. process essentially heats up the beer until the Ethel Alcohol evaporates in the still whiskey barrels and condenses downstream. Distillation removes most of the flavors from the By the definition provided in the Beverage fermented beer. The only flavors that Alcohol Manual, Bourbon Whiskey MUST can pass through the distillation process be made from at least 51% corn. It MUST are compounds that evaporate at the come off of the still at no greater than 80% temperature range you run the still and ABV, and it MUST be aged in charred some associated oils that dissolve in the new American oak barrels. There is also a alcohol vapors as it passes through the still. secondary designation called Straight Bour- The more oils in your product, the more bon that requires everything stated above flavor you will have. This is where the true and also MUST be aged for a minimum art of the distilling comes in. The distiller of 2 years. The requirement for using new has to make a determination during the charred American oak barrels was actually distillation process on what parts of the final written into law at the request of the logging product to keep and what parts to throw

6 away. After distillation, there are also several as it tends to pull out very pleasant caramel processes that can affect flavor as well. Vod- and vanilla flavors from the oak. Oak for ka, for example by law MUST be filtered barrels can be harvested from all over the with activated charcoal. Just like in your US as white oak grows everywhere from PUR water filter, the charcoal filter removes Florida to Texas to Oregon to Maine. impurities and oils to eliminate virtually all Northern oaks tend to grow a bit slower flavors from ….and that’s exactly the and tend to have much tighter grains in the point of Vodka….it is not supposed to have wood and therefore the ability for the alco- any flavor. For whiskey, we actually want hol to move in and out of the wood over the opposite. We want to keep as much time occurs much slower. Likewise many flavor as possible in the process. The choice of the southern oaks grow much faster and and design of the still affects how much oil have much wider grains and the alcohol can passes through the process and pretty much move through the wood much more freely. anything you do after that can only remove After many years of millions and millions of flavor….unless you are directly adding barrels being made and filled with whiskey, flavor to the product after distillation. the predominant view tends to be that oak grown in northern Missouri tends to be In many large, commercial whiskey the best for Bourbon. Again, this is all a distilleries, they often use large column preference based on the end flavor profile stills which remove much of the oils. In you are trying to achieve. In general, for addition, they also filter with activated most whiskeys, putting whiskey into barrels charcoal to clean up the spirit as much is the ONLY additional flavoring added to as possible. Some have even spun their the whiskey after it has been distilled. We filtering process into a marketing story use 15 gallon barrels and 53 gallon barrels. about their “mellowing vats”. It is certainly Both are sourced from cooperages that use true that filtering alcohol through charcoal Missouri oak for the barrels. will remove impurities and “smooth” out the finished product but it also removes Still its not as simple as putting whiskey in a much of the flavor inherent in the distilled barrel and you get a single flavor. Different whiskey. barrels from different trees or even different parts of the same trees can give you differ- Most folks are not aware how much of a ent flavors. In addition, it is also becoming a whiskey’s flavor can be attributed to the common practice to put whiskey into differ- barrels. The BAM specifies that Bourbon ent barrels to impart additional flavors into must be aged in new charred American oak the whiskey. For example some whiskeys barrels, but doesn’t specify the char level are now “finished” in a Port barrel, Sherry or the oak origin. Different char levels can barrel, or other barrels that once contained certainly bring out different flavors of the other products. At the end of the day, this is wood being used. Typically cooperages just another way to add a different flavor to a will designate char levels as Char #1, #2, #3, given whiskey. Many whiskey purests view and #4. Some will use larger numbers up these additional processes as just as high as #7. Each char level designates the adding a different flavor that was not meant amount of time the barrel was in contact to be in a whiskey. If you want a port flavor with the flame from charring furnace. Most in your whiskey, you can just add some port Bourbons have standardized on a #3 Char wine into your whiskey. These whiskeys

7 are often called Double Barrel Aged. This also decided we would come out with a rye is a very common practice across just about Bourbon, but since there are so many rye all whiskey types as well as rums and even Bourbons, in order to separate ourselves, some wines, so at the end of the day, if you we developed a 4-grain Bourbon that uses like the taste, enjoy it. corn, wheat, rye, and barley. We love our , so we went very heavy on the rye. Our final mash bill our Reserve Florida timber creek whiskeys Bourbon is roughly 25-30% rye, 7-10% wheat, 4-7% barley, and the rest corn. As As I said earlier, we just didn’t really know you can see with all of these ingredients, our what kind of Bourbon mash bill we wanted percentage or corn is really down around to make, so we decided not to decide. Now 55% which means that our rye Bourbon we have the ability to create many different is not as sweet as many Bourbons and we flavor profiles out of different combinations really like this and think it is a very unique of our corn whiskey, , rye Bourbon. Lastly, we love our rye whiskey so whiskey, and barley whiskey. When our much, we decided to come out with a 100% whiskey had aged enough to be smooth and straight rye. There are more and more rye flavorful, we then began our own journey whiskeys on the market these days, but of blending the mash bills we wanted to most are blends of rye, corn and other stuff. bring to market. We decided to stick to According to the BAM, a Rye Whiskey pretty traditional flavors, but put our own need only be 51% rye in order to be called twist on it as well. In the Bourbon universe, a Rye whiskey, so unless it says 100% rye, it there are generally two different camps: the is most likely a blend. Rye grain is in short wheat Bourbon camp and the rye Bourbon supply and is very expensive compared to camp. In the wheat Bourbon camp you will corn and wheat, so most big brand ryes are find Makers Mark, Buffalo Trace, Pappy blends of 51% rye and mostly corn. Person- Van Winkle, W.L. Weller, and a number of ally, I have not liked any of these blended other brands. In the rye Bourbon camp ryes. I love rye and I love our rye, so if its you will find pretty much everyone else not 100% rye or close to it, I don’t want to including Jack Daniels, Woodford, Beam, drink it. Our rye is so unique, we didn’t etc. The wheat Bourbon guys use wheat, want to dilute it with anything else. We use corn, and barley. While there are variations a rye grain from right here in Florida called within each camp, the wheat Bourbon guys Florida 401 Black Rye. It was specifically typically will use around 80% corn or more bred to be grown in the sandy soil down in their mash bill. In the rye Bourbon camp, here in Florida and is very unique. there are very heavy rye mash bills with as much as 30-35% rye and as little as 12% rye, but they almost exclusively use corn, rye, and barley in their mash bill.

For our whiskey we decided to not decide again. We decided we would bring to market a wheat Bourbon and we call it our Florida Bourbon. Our final mash bill tends to be roughly 12-15% wheat and 5-8% barley with the rest being corn. We

8 Timber Creek Florida Bourbon are held as trade secrets, but at the end of Blending Kit the day the idea is that you too can create any flavor profile you want and you can create your own Bourbon blend just the way you like it. e had so much fun in blending our whiskeys and were completely Marrying of flavors surprisedW to experience how each type of whiskey contributes to the flavor of the As a last note, as we discussed above, the final product that we wanted to share it majority of the flavors in the whiskey are with others. We have done this with a few based on oils from the distilling process customers at the distillery where we will and flavors imparted by the barrels. When pull bottles of the different whiskeys and you blend multiple flavors together based let customers blend their own whiskeys to on oils, it will always take some time for their flavor profiles. This the compounds to gave us the idea to create merge together into our Florida Bourbon the final stable flavor, so Blending Kit. As we while mixing different mentioned before, we whiskey types together create small batch whis- can give you a good idea keys, so in our blending of the final flavor of the kit, each of our individual product, if you let it sit whiskeys will all be small for some time, those flavors will meld together batches of multiple 15 into an even more gallon #3 char Missouri amazing final product. white oak barrels of So just keep that in mind each grain. In the kit we when you are blending. will provide you with a If you hit on a blend that bottle of our 100% corn you really like, set it aside whiskey, 100% wheat and let it sit for a week or two and see how it whiskey, 100% rye whiskey, and 100% bar- tastes over time. It will only get better with ley whiskey. We have also provided a small time. So have fun and enjoy your Bourbon graduated beaker to measure the different blending experience. whiskeys along with a glass stir rod and a small dropper so you can be very precise in Blending Different Mash Bills how much of each type of whiskey you add to the final product. In the rest of this book, I want to state once again that the Mash we will also provide a list of mash bills for Bills provided in this book are sourced from all of your favorite commercial Bourbons the Internet and cannot be guaranteed blends. This list was pulled off of the as accurate, but they should give you an internet from some articles written about idea of the general profiles of many of the the different mash bills, so we do not claim commercial whiskeys available and through experimentation, you will be able to see if that these mash bills are any more accurate you can get close to your favorite mash bill. than the source that published them. Most Let me also state that while this blending mash bills are public knowledge, but some

9 kit gives you the ability to blend different Graduated Pipette – we have provided grains together to give different flavor a 7.5ml graduated pipette. It is graduated profiles, all of the base whiskeys are based down to 0.5ml. You can use this to add on our distillery and the process we use to precise amounts of each whiskey to the create the individual whiskeys. The bottom blend. line is that while we believe we have some fantastic tasting whiskeys, the base flavors of our whiskeys will be unique to the Timber Basic Bourbon Blending Example Creek distillery design and the process we use to distill each grain. Basically, what Timber Creek Florida Bourbon I am trying to say is that a Timber Creek Corn Whiskey will not likely taste like As I mentioned, our Timber Creek Florida other Corn Whiskeys on the market. The Bourbon is a wheated Bourbon comprised flavors will certainly be that of corn, but we of Corn, Wheat, and Barley whiskey. The use different equipment, way we blended our different processes, whiskey is as follows: and different barrels, so our flavor will likely be Start with a sample of slightly different than 40ml of Corn Whiskey other Corn whiskeys, and in the beaker. Blend in the same goes for our the Wheat first – start Rye, Wheat, and Barley by adding 1 ml of wheat whiskeys. What this whiskey at a time using all means is that even if the pipette. Stir and taste you recreate one of your after each drop. Blend favorite whiskey mash until you achieve the bills, the flavors will still general corn/wheat not be exactly the same blend you like. Next, you as the other distilleries will do the same with use different processes to the Single Malt whiskey. achieve their final result. Add 1 ml drops at a time until you achieve Blending Equipment the right balance. Our final recipe for the Timber Creek Flor- We have provided a few basic items to allow ida Bourbon was blended by some friends you to blend your whiskeys with some level from Tallahassee using this technique. The of accuracy so that you can recreate the final blend is as follows: process once you find a blend you really like. 40 ml of Corn whiskey 7 ml of wheat whiskey Graduated Beaker – we have a 150ml 4 ml of single malt whiskey beaker that is graduated in 20ml increments Glass Stir Rod – we have also provided a Based on this sample, our final mash bill glass stir rod for stirring and mixing will be as follows: 73% corn, 14% wheat, your blend and 8% single malt barley.

10 blending recipes

Try Some of your Own Blends Bourbon Mash Bills

Buffalo Trace Heaven Hill Distilleries Barrel Char #4 Barrel Char #3-#4

Bourbon Mash Bill #1 Standard Bourbon Mash Bill 10% Rye 78% Corn, 10% Rye, 12% Malted Barley, Eagle Rare Barrel Char #3 or #4 Old Charter Elijah Craig George T Stagg Elijah Craig Barrel Proof Col EH Taylor, Jr Evan Williams White Label Stagg Jr. Evan Williams Black Label Benchmark 8 Evan Williams Barrel Proof Buffalo Trace Evan Williams Single Barrel Henry Mckenna Bourbon Mash Bill #2 Henry McKenna Single Barrel 12-15% Rye Heaven Hill Ancient Age Parker’s Heritage (unless noted elsewhere) Elmer T Lee HH Sourced:Ezra Brooks Rock Hill Farms Hancock reserve Wheat Bourbon Mash Bill Blanton’s 75% Corn, 20% Wheat, 5% Malted Barley, Barrel Char #3 Wheat Bourbon Mash Bill Old Fitz 70% Corn, 16% Wheat, 14% Barley Larceny Weller (all) Old Fitz 12 Year William Larue Weller Parker’s Heritage Collection 4th Edition Van Winkle (All except Family Reserve Rebel Yell Rye)

Rye Whiskey Sazerac (all) Thomas Handy Rye Col EH Taylor, Jr

11 Rye Whiskey Mash Bill Rye Whiskey Mash Bill 37% Corn, 51% Rye, 12 % Malted Barley, Rye Barrel Char #3 Old Overholt Rittenhouse Rye (rī)1 Pikesville Rye Knob Creek Rye Rittenhouse Rye BiB Corn Whiskey Mash Bill 90% Corn Mellow Corn Barrel Char #3.5

Wheat Whiskey Mash Bill Four Roses E Mash Bill 37% Corn, 51% Wheat, 12% Malted 75% Corn, 20% Rye, 5% Malted Barley Barley, Barrel Char #3 Four Roses B Mash Bill Bernheim Wheat Whiskey 60% Corn, 35% Rye, 5% Malted Barley Parker’s Heritage Wheat Whiskey (2014) Small Batch (Including LEs) Yellow Label 2008 Mariage Small Batch LE Jim Beam Brands Barrel Char #4 Single Barrel Private Selection Barrel proof OESK Single Barrel Standard Bourbon Mash Bill Single Barrel Private Selection Barrel proof 76% Corn, 12% Rye, 10% Malted Barley OESQ Single Barrel Private Selection Barrel Bookers proof OBSK Bakers Single Barrel Private Selection Barrel proof Knob Creek OESO Single Barrel Private Selection Barrel Knob Creek Single Barrel proof OBSQ Jim Beam Single Barrel Private Selection Barrel proof Jim Beam Black OESF Single Barrel Private Selection Barrel Jim Beam Single Barrel proof OBSO Jim Beam Distiller’s Select Single Barrel Private Selection Barrel proof Old Crow OESV Single Barrel Private Selection Barrel Old Taylor proof OBSF Distiller’s Masterpiece 2014 Single Barrel LE OESF Single Barrel Devil’s Cut Private Selection Barrel proof OBSV Jim Beam bonded 2012 Single Barrel LE OESK 2013 Single Barrel LE OBSK High Rye Bourbon Mash Bill 2009 Single Barrel LE OESQ 2011 Single 63% Corn, 27% Rye, 10% Malted Barley Barrel LE OBSQ Old GrandDad 2010 Single Barrel LE OBSV Old GrandDad Bottled-in-Bond 2008 Single Barrel LE OBSK Basil Hayden’s

12 Brown Foreman Wild Turkey Barrel Char #3 Barrel Char #4

Bourbon Mash Bill Wild Turkey Bourbon 72% Corn, 18% Rye, 10% Malted Barley 75% Corn, 13% Rye, 12% Malted Barley Old Forester Wild Turkey Forgiven Woodford Reserve Wild Turkey Woodford Double Oaked Russels’ reserve Old Forester 1870 KY Spirit Old Forester 1897 Rare Breed George Dickel Mash Bill 80% Corn, 8 % Rye, 12% Malted Barley Wild Turkey Rye Jack Daniels 37% Corn, 51% Rye, 12% Malted Barley Gentleman Jack Russell’s Reserve Rye Jack Daniels Single Barrel Wild Turkey Rye

Rye Whiskey Mash Bill Tennessee Whiskey Mash Bill 33% Corn, 53% Rye, 14% Malted Barley 84% Corn, 8 % Rye, 8% Malted Barley Woodford reserve Rye George Dickel George Dickel #8 George Dickel Barrel Select Maker’s Mark Barrel Char #3 DIAGEO Diageo is currently an NDP (non-Distill- Standard Mash Bill ing Producer). Nevertheless, the source 70% Corn, 16% Wheat, 14% Malted and mash bill of many of their whiskeys Barley have been released. Makers Mark Makers 46 Makers

Barton 1792 Barrel Char #3

Standard Bourbon Mash Bill 75% Corn, 15% Rye, 10% Malted Barley 1792 Very Old Barton Black Ridge Walking Stick Kentucky Tavern

13 Bourbons

Label Distillery Mash Bill -(Corn/Rye/Barley) Barterhouse New Bernheim 86%/6%/8% Old Blowhard Old Bernheim 86%/6%/8% Rhetoric 20 New Bernheim 86%/6%/8% Rhetoric 21 New Bernheim 86%/6%/8% Lost Prophet George T. Stagg 75%/15%/10%

(Buffalo Trace)

Forged Oak New Bernheim 75%/13%/12% Blade & Bow Blend Unknown Blade & Bow 22 Year Blend of New Bernheim Unknown / Buffalo Trace I.W. Harper New Bernheim 73%/18%/9% I.W. Harper 15 Year New Bernheim 86%/6%/8% Bulleit Formerly Four Roses 63%/27%/10% Bulleit 10 Year Formerly Four Roses 63%/27%/10%

Rye Whiskey

Bulleit Rye MGP 0%/95%/5%

Notes:

14 DISTILLED & BOTTLED BY TIMBER CREEK DISTILLING CRESTVIEW, FLORIDA

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