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Dear Porter, I'm not sure if the flippancy of your post merits a straight response, but since you've asked: The $100 goes to offset the costs of judging, which include travel expenses and lodging for some of the judges, medals for the winners, bottle stickers, glassware, printing, publicity, lunch for the volunteers who make it happen, compiling and mailing the tasting notes, and many more things. The $100 entry fee is a bargain compared to the SF World Spirits Competition -- $400, Beverage Tasting Institute, $200, or the World Spirits Awards -- 800 Euro. Spirits professionals understand the key roll that spirits competitions can play in marketing their products. A gold medal opens doors to store managers and bar tenders for products they have never heard of before. Experienced distillers know that objective tasting notes from neutral third parties can point out flaws in various stages of production that can be fixed to make a better product. Successful distilleries have learned that the positive descriptive terms in these tasting notes can be an essential part of creating shelf-talkers and other POS materials. I am sure that, by the time Heritage Distillers has a product to bring to market, you will appreciate the value of spirits judgings, and I look forward to seeing your brandy and rum in upcoming years. Cheers, Drew

Whiskey Judging The American Distilling Institute will judge American Craft Whiskies, Monday May 3rd at the annual conference outside Louisville, Kentucky. Select judges will perform a blind tasting of whiskies submitted by ADI. Gold, silver an bronze medals will be awarded with certificates and bottle-stickers for each of the spirit categories. All entrants will receive tasting notes with comments from the spirits judges. Medals will be awarded Tuesday May 4th. The purpose of this competition is to give participants valuable third-party feedback on the quality of their products that may help improve processes and to help promote the American craft distillers that are producing the finest quality spirits. Below are the guidelines for submission. Categories American Single Malt -- a malt whiskey produced in one distillery, distilled in batches and aged in wood barrels. Bourbon -- As defined by TTB Wheat Whiskey -- As defined by TTB Corn Whiskey -- As defined by TTB Rye Whiskey -- As defined by TTB Non-aged Whiskey -- Spirits distilled from a fermented mash of grain at less than 95% alcohol by volume (190 proof) having the taste, aroma and characteristics generally associated with whiskey and bottled at not less than 40% alcohol by volume (80 proof) and not subject to any manor of treatment with charred wood. Blended Whiskey -- Flavored Whiskies and Whiskey-Based Liqueurs -- Flavored whiskey products with the predominant characteristic flavor of whiskey made with not less than 51% whiskey by mixing or redistilling any type of whiskey with or over fruits, flowers, plants or pure juices therefrom or other natural flavoring materials or with extracts derived from infusions percolation or maceration of such materials. Moonshine -- any distilled spirit marketed as a moonshine-style product. Whiskey Idiosyncratic -- Any whiskey that does not fit into the above categories. Best of Show -- judges choice for the best craft Whiskey in America In the Making -- For the first time, ADI will judge sample of products that are not ready for release. No medals will be awarded in this category but complete tasting notes will be provided to the distilleries for use in product development. All bottles must be marked with the name and address of the distillery and the style of the product. Packaging Award -- ADI will for the first time this year make awards for innovative packaging. Bottles will be judges on overall originality, innovation, creativity, graphic design, integration of bottle design to label style, and aesthetic appeal. Awards will be given for both bottle and gift box design. Please send one of each intended for entry. _____________________________________________________________ Send two 750 ml. bottles of each product for judging Samples must arrive at Huber Starlight Distillery no later than April 18 to be considered. All samples submitted for judging will be considered property of ADI. Any product without COLA labels will be entered into the “In the Making” category and will receive only tasting notes for product development and POS materials. No medals will be awarded in this category. The entrance fee is $100 per product. ADI Reserves the right to photograph and publish photographs of all entries. The Judging Director reserves the right to categorize the entries as the judges see fit. Judges reserve the right to not award medals when in their opinion no spirits in a category merit an award. ____________________________________________________________ Please send all packages to: Ted Huber Huber Starlight Distillery 19815 Huber Road Borden, IN 47106 We recommend Fed Ex or UPS for shipping spirits. Please do not send by US Postal Service. ____________________________________________________________ Please send entrance fee with a copy of this form to: American Distilling Institute PO Box 577 Hayward, CA 94541 ____________________________________________________________ Entered by: Name and Title_____________________________________________ Distillery __________________________________________________ Address __________________________________________________ City, State, Zip _____________________________________________ Telephone ________________________________________________ E-mail ___________________________________________________ Tasting notes will be sent to the person whose name is entered above ____________________________________________________________

Congratulations! I am sure it has been a long road! I look forward to tasting it someday. I hope you will be entering it in the ADI Whiskey Judging that will be held in Louisville this May. Cheers, Drew

Dear Charles, First congratulations on your apple brandy. It is a very nice spirit. Here are some of the judging guidelines we used for aged fruit spirits at the judging last spring at the ADI conference. For eau de vies, I suggest slanting the scoring more toward the aromatics more and less emphasis on other aspects. Apple brandy presents some interesting problems because most American apple brandies have not been in the barrel as long as their European counterparts. It is not fair to judge our apple brandies against the style of a Calvados. An interesting new style of apple brandy is emerging in America. Cheers, Drew Appearance 10 points 10 - Exceptional color, clear 8 - Bright color, clear 6 - Typical 4 - Dull or hazy 2 - Cloudy with sediment Aromatics 30 points 30 - Outstanding - Unique and extraordinarily complex 26 - Excellent - Highly complex 22 - Very good - Distinguishable 18 - Good - Typical 14 - Acceptable - Simple but not noticeable 10 - Deficient - Slight off odor or medicinal 6 - Poor - Noticeable off odor 0 - Undrinkable - Strong unpleasant off-odor Flavor 30 points 30 - Outstanding - Extraordinarily complex, balanced and unique mix of alcohol, fruit, congeners and
 elements of aging 24 - Very Good - Complex and balanced taste 18 - Good - Typical 12 - Deficient - Slightly unpleasant out of balance taste 6 - Poor - Unpleasant, bitter, feinty or monolithic 0 - Undrinkable - Highly unpleasant Mouth Feel 10 points Is it smooth and round or hot and rough? Does it roll pleasantly across the palate or make the mouth pucker or flinch? 10 - Outstanding - Very smooth and round, expands the palate 8 - Very Good - Smooth and round, rolls softly across the tongue 6 - Good - Typical 4 - Deficient - Slightly unpleasant 2 - Poor - Hot or bitter, makes the mouth pucker 0 - Undrinkable - Highly unpleasant Finish 10 points 10 - Outstanding - Unique, intense, complex, warm, long and lingering. 8 - Very Good - Lingering, warm and pleasant 6 - Good - Pleasant, medium length finish 4 - Deficient - Short duration or slightly feinty 2 - Poor - Unpleasant or very feinty 0 - Undrinkable - Strong unpleasant off taste Balance 10 points Do all the components (appearance, taste, flavor, finish, mouth feel) integrated to make a cohesive spirit? 10 - Outstanding- Uniquely distinctive and integrated combination of all components 8 - Very Good - Components combined in a way that compliment each other 6 - Good - Qualities are all consistent for this style of spirit 4 - Deficient - Out of balance but shortcomings are outweighed by successes. 2 - Poor - Very out of balance, one characteristic outweighs the rest 0 - Undrinkable - Elements of the spirit are out of coordination.

Hi Erik, I'd like to talk to you about our upcoming "Meet the Mixologist." Could you please write me drew@distilling.com Cheers, Drew

Dear Everyone, We are fielding a lot of questions regarding the brandy judging and spirits festival at the this years conference. Bill and I are preparing a mailing to go out this week with entry forms and rules, but to answer a lot of questions in advance we are posting the information now for everyone to review. The final version of this will be mailed out next week. Cheers, Drew ADI Special Events Coordinator Brandy, Grappa and Eau de Vie judging, Following the success of our Rum judging in 2007 and Whiskey judging in 2008, this year ADI will judge the best of the craft brandies, grappas and eau de vies. All spirits entered will be reproduced on a poster to promote American Craft Spirits. Spirits will be judged on a 100-point system tasting notes from the judges will be given to all participants. Judging will take place on Friday April 3 and medals will be awarded at the ADI banquet Saturday night April 4. We encourage you to send as many products as you have for judging. Rules: Spirits will be judges in the following categories: Grape Brandy a) aged to two years Aged to four years c) Containing spirits aged over five years d) Containing spirits aged over ten years e. Fruit flavored grape brandy Pomace Brandy (Grappa Marc) a) non-varietal varietal Fruit Brandy a) Apple Brandy all other Fruit Brandies c) Eau de vie (Colorless fruit brandy) Open only to ADI member distilleries. One fee allows entry in up to five categories. Send two bottles of each product for judging Bottles must be no smaller than 375 ml. No improvised packaging: All bottles must be sealed and have COLA approved labels. Samples must arrive at St. George Spirits no later than March 27 to be considered. All samples submitted for judging will be considered property of ADI. Name and Title_____________________________________________ Distillery __________________________________________________ Address __________________________________________________ City, State, Zip _____________________________________________ Telephone ________________________________________________ E-mail ___________________________________________________ Tasting notes will be sent to the person whose name is entered above _________________________________________________________ Meet the Maker, Craft Spirits Festival ADI invites members to introduce their products to the San Francisco Bay Area in the first of its kind Craft Spirits Festival, Sunday April 5, from 2 - 5 pm. We The Crafts Spirits Festival should draw about 500 members of the general public, in addition to retailers and spirits professionals. Only craft distillers who are ADI members will be allowed to pour. Proceeds will benefit the Michael Jackson Memorial Distilling Internship Program sponsored by the American Institute of Wine and Food and the American Distilling Institute. For those products that do not have distribution in California, we will be working with distributors to meet distillers at the festival. Meet the Mixologist ADI will serve brunch to the members of the San Francisco Bartenders Guild, Monday April 6, 11:30 am - 3 pm. For distillers who already have or intend to have distribution in the San Francisco Bay Area, this is a tremendous opportunity to meet the foot-soldiers who influence distributors and present your product to hundreds of consumers. Pour your spirits into the glasses of the San Francisco Bartenders Guild. Proceeds to benefit the Bartender Relief Fund. We expect about 100 bartenders from the best Bay Area bars and restaurants. Proceeds will benefit the Bartenders' Relief Fund. We will have panel discussions about brown spirits vs white spirits, technical vs traditional drinks and working with Bay Area distributors. Meet the Maker and Meet the Mixologist We recommend that one (six-bottle) case of every product you plan to pour. You may also include promotional items, such as t-shirts, hats, glasses, to give out. (Bartenders love freebies) All Events will be held at St. George Spirits/Hangar One in Alameda CA, and are open to ADI members only. _________________________________________________________ Attend ADI Brandy 2009 Conference ( ) $500 _____ To Enter Brandy, Grappa or eau de vie for judging ( ) $50 _____ Reserve a table at the "Meet the Maker" Craft Spirits Festival ( ) $50 _____ Reserve a table at "Meet the Mixologist" ( ) $50 _____ total check ________________ Mail your check (payable to ADI) with to: American Distilling Institute PO Box 577 Hayward, CA 94541 ____________________________________________________________ Name____________________________________________________ Disitllery name_____________________________________________ Address__________________________________________________ City___________________State______________________Zip______ E-mail____________________________________________________ Phone number_____________________________________________ To send spirits for judging, Meet the Maker and Meet the Mixologist, ship all samples by Fed Ex, DSP to DSP to: Meet the Maker c/o St. George Spirits/Hangar One 2601 Monarch St. Alameda, CA For assistance or more information contact Andrew Faulkner drew@distilling.com