Whiskey House of Kentucky

In 1863, President Abraham Lincoln said, “honor to the soldier and sailor everywhere, who bravely bears his country’s cause. Honor, also, to the citizen who cares for his brother in the field and serves, as he best can, the same cause.” ? His words are just as important and powerful today as they were during the American Civil War. As we face so many international challenges, it’s critical we recognize and honor the men and women of the United States military that serve and served this great country. ? At Whiskey House of Kentucky, we would like to personally thank the following members of our team that kept us safe and secure. ? - Justin Dixon, FSQA Sr. Manager (Marines) - Jerry Hall, Maintenance & Controls Manager (Army) - John Hargrove, Co-Founder, President & COO (Army) - Roger Henley, VP of Engineering & Technology (Army) - Joshua Marquis, EHS Manager (Army) - Phil Mays, Warehouse Asst. Manager (Army) - James Oeswein, Director of Engineering (Marines) - Kevin Powers, Logistics & Supply Chain Integration Sr. Manager (Army) - Michael Silva, Distillery Utility Operator (Army) - Quentin Snider, Reliability & Facilities Sr. Manager (Navy) Thank you for your service. We could not be more grateful.

At Whiskey House of Kentucky, we’ve built one of the most sophisticated labs in the distilled spirits industry. Led by Justin Dixon, Senior Manager, Food Safety Quality Assurance,?and Alexandra Martin, Senior TTB Certified Chemist,?the lab plays a critical role in not only assuring we produce the highest-quality, differentiated whiskey for our exclusive customers, but it’s also responsible for driving innovation and experimentation. Whiskey House will be the first distillery in the world to pursue seven ISO certifications, including 9001, 14001, 45001, FSSC 22000, 27001, and BRC certifications. We already achieved NSF Kosher certification prior to start-up. In addition, the lab was designed for our customers to be able to work side-by-side with us and includes three full sensory tasting booths, with dedicated HVAC systems, RO water sinks, red light to mask liquid color, that allow us to complete unbiased sensory analysis of distillate and aged whiskey. We’ve implemented some of the most advanced laboratory equipment available in the distilling industry. This includes the latest GC (Gas Chromatography) and HPLC (High-Performance Liquid Chromatography) equipment to test for TTB congeners, geosmin, ethyl carbamate, ethanol content, sugar levels, and yeast cell count. Our setup leverages the Gerstel system for parts-per-billion sensitivity in detecting ethyl carbamate, incorporating both SPME (Solid Phase Microextraction) and Twister capabilities, which are up to 1000 times more sensitive than traditional SPME. This system enables the simultaneous extraction of multiple samples, ensuring high productivity with minimal labor. Additionally, we offer comprehensive testing capabilities such as: - Free amino nitrogen analysis - Yeast cell vitality assessment - Carbohydrate profiling - Chlorine detection - Full digital data structure integrity through our custom-developed system We've recently commissioned our LECO nitrogen analyzer, which determines the nitrogen content in grain samples for each mash bill. This allows us to link nitrogen levels directly to yield and sensory attributes. Our goal is to explore how far we can push the boundaries for the maximum amount of alcohol produced in each fermenter. With our sophisticated real-time data collection and the use of AI, we plan to conduct many experiments that may change the way we think about distilling.

At Whiskey House of Kentucky, we’ve built one of the most sophisticated labs in the distilled spirits industry. Led by Justin Dixon, Senior Manager, Food Safety Quality Assurance,?and Alexandra Martin, Senior TTB Certified Chemist,?the lab plays a critical role in not only assuring we produce the highest-quality, differentiated whiskey for our exclusive customers, but it’s also responsible for driving innovation and experimentation. Whiskey House will be the first distillery in the world to pursue seven ISO certifications, including 9001, 14001, 45001, FSSC 22000, 27001, and BRC certifications. We already achieved NSF Kosher certification prior to start-up. In addition, the lab was designed for our customers to be able to work side-by-side with us and includes three full sensory tasting booths, with dedicated HVAC systems, RO water sinks, red light to mask liquid color, that allow us to complete unbiased sensory analysis of distillate and aged whiskey. We’ve implemented some of the most advanced laboratory equipment available in the distilling industry. This includes the latest GC (Gas Chromatography) and HPLC (High-Performance Liquid Chromatography) equipment to test for TTB congeners, geosmin, ethyl carbamate, ethanol content, sugar levels, and yeast cell count. Our setup leverages the Gerstel system for parts-per-billion sensitivity in detecting ethyl carbamate, incorporating both SPME (Solid Phase Microextraction) and Twister capabilities, which are up to 1000 times more sensitive than traditional SPME. This system enables the simultaneous extraction of multiple samples, ensuring high productivity with minimal labor. Additionally, we offer comprehensive testing capabilities such as: - Free amino nitrogen analysis - Yeast cell vitality assessment - Carbohydrate profiling - Chlorine detection - Full digital data structure integrity through our custom-developed system We've recently commissioned our LECO nitrogen analyzer, which determines the nitrogen content in grain samples for each mash bill. This allows us to link nitrogen levels directly to yield and sensory attributes. Our goal is to explore how far we can push the boundaries for the maximum amount of alcohol produced in each fermenter. With our sophisticated real-time data collection and the use of AI, we plan to conduct many experiments that may change the way we think about distilling.

Thank you David Meltzer for having our Co-founder & CEO, David Mandell, on the show this week! Looking forward to having you come visit soon.

Whiskey House of Kentucky continues to transform the contract whiskey industry. We’ve made massive, early investments in the way we capture and use data across our entire manufacturing process. With more than 1200 sensors and a system built entirely in house over more than two years, Whiskey House now collects more data than any other distillery in the world. Thanks to Roger Henley and our entire Engineering and Technology team, including James Oeswein, Patrick Mannion, Micheal Palliparambil, Reed Johnson, and Christopher Summers, we have the technological infrastructure in place to drive continual evolution and innovation.? ? Why do we collect so much data? First, we use it to fully automate our processes, create greater efficiencies, and drive innovation. Second, we provide it to our customers to enable them to tell deeper, richer stories about their products, improve their business processes, and ensure inventory security. Finally, we intend to help the industry conduct far-reaching experiments. With the use of Artificial Intelligence, we can now analyze thousands of variables in a way that was never before possible. There are many unanswered questions in distillation, and we intend to explore them. Just this past week, we launched our proprietary Customer Portal, which provides our exclusive customers secure access to information about their production and inventory. Customers now have immediate, real-time access to their production reports, which include recipes, mashbills, barrels, proof gallons, wine gallons, and lot numbers. In addition, they can view and download inventory reports that detail barrels, barrel type, and locations.? ? Gone are the days where inventory reports and highly-confidential information are sent via email. Our customers no longer have to worry that their inventory reports are wrong, contain inaccurate data, or that their most confidential information could accidentally be shared with their competitors or released to the world. It’s happened – and just earlier this year by one of the industry’s largest contract whiskey producers.? ? In the very near future, our Customer Portal will give our customers production chemistries, sensory data, and will ultimately provide full traceability on every aspect of production just by scanning the QR code printed on every barrel. They will also be able to see their barrel inventory in 3D, seamlessly order samples, and transfer inventory. ? We could not be more excited about the future. Whiskey House is leading the way and will continue to make major investments year-over-year into our technological infrastructure.

It’s been just over three months since we started operations at Whiskey House of Kentucky. In a short period of time, our team executed, and continues to execute, at a level that is unmatched in the whiskey industry. Across the board, we’re not only seeing exceptional quality in the liquid, but we’re also making great strides in continually improving our efficiency, automation, maintenance, sanitation procedures, data collection and analysis, and customer service. As the most advanced distillery in the nation, we will never rest on our laurels. Continuous improvement is in our DNA. Just this past month, we began rolling out our proprietary Customer Portal, which enables our partners to have immediate, secure access to critical information about production and inventories. In the near future, the portal will also give customers information on chemistries, sensory data, and ultimately full traceability on every aspect of production. Our partners will also be able to see their barrel inventory in 3D and seamlessly order samples and transfer inventory. We are and will continue to make major investments year-over-year into the Customer Portal. We could not be more proud of the 64 men and women of Whiskey House who have delivered these incredible results. What this small, incredibly talented team has done is nothing short of remarkable. Not only have we started-up the most advanced distillery in the country, but we’ve put into place processes and procedures that many well-established companies have a hard time achieving. Moreover, we’re developing a culture that lives the values that we hold so dear: Integrity, Communication, Partner Focus and Innovation. The following is a summary of our key accomplishments this past quarter: - Produced more than 25,000 barrels for our exclusive partners. - Developed and produced 28 different recipes and 13 mash bills. - Achieved record yields in production. - Put away on average?325?barrels a day, including a record of?992 barrels?in a single day. - Maintained and fixed equipment at a record pace. - Implemented?some of the most advanced laboratory equipment used in the distilling industry. - Completed Phase 1 of our proprietary Customer Portal. - Commissioned three full sensory tasting booths, with dedicated HVAC systems, RO water sinks, red light to mask liquid color, that?all for?complete blind sensory analysis. - Completed two 41,500 warehouses, with the third and the forth under construction. We could not be more excited for what’s to come. Stay tuned.

From all of us Whiskey House of Kentucky, congratulations to the team at the Kentucky Bourbon Festival for putting on another truly exceptional event. In four short years, we've transformed the festival into one of the world's preeminent whiskey events - and it will keep getting better each and every year. We could not be more proud to support the festival, the industry, and the Bourbon Capital of the World.

At Whiskey House of Kentucky, we have a clear mission: through innovation and collaboration, we create exceptional customized American whiskey that builds sustained brand recognition for our exclusive partners. We do everything we can to add brand value for our customers, including showcasing brands that choose to be public in their production with us at the Kentucky Bourbon Festival. From some of the largest multi-national spirits companies to long-standing non-distilling producers, large craft distilleries, and international suppliers, we create distinctive whiskey that sets our partners apart. Because we’ll never have brands of our own, we don’t compete in the marketplace with our customers. Our complete?attention is focused on them

We could not be more proud to support the Kentucky Bourbon Festival. The Festival's mission is to promote Kentucky Bourbon and Bardstown, Kentucky as The Bourbon Capital of The World. Cheers to a great festival, a truly impressive team at the KBF, and an industry that plays such a vital role in the health of the Commonwealth!

We could not be more proud of our Whiskey House of Kentucky Warehouse Team. They filled and put away 508 barrels in a single day. For those not in the industry - - it's a big deal. Especially, for a lean, high-performing team of nine. This is just one example of how everyone at Whiskey House is going above and beyond to deliver the best service for our customers. Even more importantly, it's so rewarding to see every member of our team proactively help each other. Thank you! Congratulations to the Best Warehouse Team in American Whiskey: JT Thomas Phil Mays Brandon Ramsey Aaron Simpson Christopher Carter Lance Cissell Patrick Edelen Kendra Skeeters Garrett Helm