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Cabel, Just so you have a bit more context, RVX/RVXCF is a publicly-traded spinoff out of Zenith. Zenith has essentially the same management as RVXCF and also has a claim on some of the RVXCF revenue, when and if we ever get any.
Clearly, Caskers would not be featuring Jefferson's so often if it did not sell well.
https://www.caskers.com/jefferson-s-the-manhattan-barrel-finished-cocktail/?_ke=c29tZWNvbmNlcm5zQHlhaG9vLmNvbQ%3D%3D&utm_term=Daily+Email&utm_medium=new+Email&utm_campaign=Klaviyo&utm_content=Image+4%2F%28F2016&utm_source=Caskers
Jefferson's The Manhattan Barrel Finished Cocktail
This barrel-finished cocktail contains six-year-old Jefferson’s Bourbon and was created in partnership with Esquire's Editor-in-Chief, David Granger.
$49.99
The principal author of the Declaration of Independence and one of the greatest Founding Fathers, Thomas Jefferson was elected the third President of the United States in 1800. During his tenure, Jefferson authorized the purchase of the Louisiana Territory, dispatched Lewis and Clark westward in order to explore the remainder of the continent and repealed the Whisky Excise Tax.
After Jefferson retired from public office in 1815, he often tended to the garden that he had cultivated on his Monticello estate. At the time, it was customary for wealthy farmers, including Jefferson, to distill the excess grains they harvested from their farms into spirits (George Washington was one of the country’s largest distillers of rye whiskey). As a result, each farmer’s spirits were unique and reflected the local terrior of their farm. The Jefferson’s brand pays homage to Jefferson and the exquisite whiskey he distilled.
Jefferson’s The Manhattan Barrel Finished Cocktail was developed by Jefferson’ s founder Trey Zoeller in partnership with David Granger, Editor-in-Chief of Esquire. The pair spent two years and dozens of attempts honing in on the perfect recipe, which they ultimately found by mixing Jefferson’s Bourbon, dry and sweet vermouth and barrel-aged spiced cherry bitters. The exact bourbon used is six years old — it started at 125 proof and was refined to 82.3 proof — and once mixed with the vermouth and bitters, the resulting liquid is aged for an additional 90 days in oak barrels before being bottled at 68 proof.
As a result of this unique barrel-aging process, Jefferson’s The Manhattan Barrel Finished Cocktail has a ripe aroma of Madeira wine and vanilla extract, which leads to a sharp palate filled with bitter herbs, vermouth and citrus. The finish is clean and lengthy, with soft notes of licorice, oak and root vegetables making the final statement.
“Esquire covers the wide-ranging interests of men and one of our primary passion points is drinking and the culture of drinking,” said Granger. “It’s been a joy working with Trey on finally putting our considerable drinking experience to some productive use. (It was also good to drink lots of his whiskey). And it’s particularly gratifying that our distinctive version of the classic cocktail tastes so damn good.”
Pick up a damn good, one-of-a-kind cocktail today!
Item 1.01 Entry into a Material Definitive Agreement.
Purchase Agreement and Registration Rights Agreement with Aspire Capital
On January 4, 2017, BIOVIE INC. (the “Company”), entered into a common stock purchase agreement (the “Purchase Agreement”) with Aspire Capital Fund, LLC, an Illinois limited liability company (“Aspire Capital”) which provides that, on the terms and subject to the conditions and limitations set forth therein, Aspire Capital is committed to purchase up to an aggregate of $12.0 million of shares of the Company’s common stock over the 30-month term of the Purchase Agreement. On execution of the Purchase Agreement, the Company agreed to sell to Aspire Capital 1,000,000 shares of common stock and warrants to purchase 500,000 shares of common stock for proceeds of $200,000. The Warrant Shares will each have a five-year term and will be exercisable at $0.50 per share. Concurrently with entering into the Purchase Agreement, the Company also entered into a registration rights agreement with Aspire Capital (the “Registration Rights Agreement”), in which the Company agreed to file one or more registration statements, as permissible and necessary to register under the Securities Act of 1933, as amended (the “Securities Act”), registering the sale of the shares of the Company’s common stock that have been and may be issued to Aspire Capital under the Purchase Agreement.
Under the Purchase agreement, after the Securities and Exchange Commission (the “SEC”) has declared effective the registration statement referred to above, on any trading day selected by the Company, the Company has the right, in its sole discretion, to present Aspire Capital with a purchase notice (each, a “Purchase Notice”), directing Aspire Capital (as principal) to purchase up to 100,000 shares of the Company’s common stock per business day, up to $12.0 million of the Company’s common stock in the aggregate at a per share price (the “Purchase Price”) equal to the lesser of:
the lowest sale price of the Company’s common stock on the purchase date; or the arithmetic average of the three (3) lowest closing sale prices for the Company’s common stock during the twelve (12) consecutive trading days ending on the trading day immediately preceding the purchase date.
In addition, on any date on which the Company submits a Purchase Notice to Aspire Capital in an amount equal to 100,000 shares and the closing sale price of our stock is equal to or greater than $0.30 per share, the Company also has the right, in its sole discretion, to present Aspire Capital with a volume-weighted average price purchase notice (each, a “VWAP Purchase Notice”) directing Aspire Capital to purchase an amount of stock equal to up to 30% of the aggregate shares of the Company’s common stock traded on its principal market on the next trading day (the “VWAP Purchase Date”), subject to a maximum number of shares the Company may determine. The purchase price per share pursuant to such VWAP Purchase Notice is generally 95% of the volume-weighted average price for the Company’s common stock traded on its principal market on the VWAP Purchase Date.
The Purchase Price will be adjusted for any reorganization, recapitalization, non-cash dividend, stock split, or other similar transaction occurring during the period(s) used to compute the Purchase Price. The Company may deliver multiple Purchase Notices and VWAP Purchase Notices to Aspire Capital from time to time during the term of the Purchase Agreement, so long as the most recent purchase has been completed.
http://archive.fast-edgar.com/20170105/AQ2W922CN222M2Z2222A223ZKMHLZ2G27292
Yes, they did.
And who drinks just 80 proof?
Man, the last time I was told "Dude hit the road," was not pleasant.
So I'm supposed to go on permanent travel?
Bourbon Regulations and Innovation
Bourbon has some of the tightest regulations defining the category of any whiskey but this does not need to stop innovation within these regulations. The regulations state that Bourbon has to be 51% corn, distilled at no higher than 160 proof, go into a brand new charred oak container at no higher than 125 proof with nothing other than pure water used to adjust the proof, bottled at no lower than 80 proof and made in the United States. These regulations leave plenty of room for innovation and individual flavor profiles. Craft distillers wishing to make their mark in the market should consider some of the following ideas.
Starting with the corn – it has to be 51 % corn, but the distiller can could use white corn or some other variety than the yellow corn used in most Bourbon today. The distiller could use 100% corn and malt some of the corn, or use a mixture of corn varieties in the mix. There is also the possibility of playing around with the remaining 49% allowed in the grain recipe. How about a two grain mash bill with only malted barley and corn. Wheat and rye are not the only flavoring grains allowed so experiment with other flavoring grains such as oats or un-malted barley. There is a lot of room for innovation with the grains without breaking the Bourbon rules.
Next is distillation no higher than 160 proof. That distillation maximum allows for a lot of innovation and still leave flavor in the product. What about Bourbon that was distilled at a lower proof range. Distillation in different styles of stills is another possibility. The room for innovation is not as great as there is in the grain but there is room to play with this regulation as well the grain.
Bourbon has to be placed in a brand new charred oak container. There is no size restriction and a lot of craft distillers are using smaller barrels, but how about larger barrels. Since most craft distillers don’t have rick houses to store their barrels they could play around with larger barrels for aging. Another idea is to try going back in time and use the standard 48 gallon barrel that was used before WWII caused the distilleries to increase the size of their barrels to save wood for the war effort. The entry proof is another area that craft distiller should look to the past for inspiration. Entry proof in the 18th century was anywhere from 90 to 105 proof. Aging a Bourbon where the final barrel proof was close to the bottling proof would give the Bourbon more flavor since it is watered down less in bottling. As long as the proof does not drop below 80 proof they would be legal Bourbon. The one part of this regulation that does not have any leeway is that only pure water can be added to Bourbon.
The final two regulations are fairly clear in that it has to be bottled at 80 proof or more and a product of the United States. Most people agree that Bourbon should be at least 80 proof and many think Bourbon should have a lower limit of 90 proof. There are some in Kentucky that think it should only be made in Kentucky, but there have been fine Bourbons come from other states and that should not change.
There are a lot of ways to adjust the production of Bourbon within these regulations. There is no reason for craft distillers to complain about the regulations as a limiting factor. I have tried some products produced by craft distillers using some of these variations in grain, distillation proof and barrel size and proof and they have made excellent whiskey within the rules.
https://bourbonveach.com/2016/02/15/bourbon-regulations-and-innovation/
Yes indeed it was
Bought some Goslings black seal to enjoy over the holidays.
Indebt2, Now, if you are asking about spreading herpes, I have no personal experience.
My understanding is that if one has herpes but can greatly reduce the viral shedding - which viruses would have a chance of giving herpes to a sexual partner - you significantly reduce the chance you would pass herpes along.
Indebt2, lol. I was referring to the upward movement of the share price on that day. I'd be happy to have that happen repeatedly until GNCA is either partnered with big pharma on their drugs, or bought out by big pharma.
At Caskers: https://www.caskers.com/jefferson-s-the-manhattan-barrel-finished-cocktail/?_ke=c29tZWNvbmNlcm5zQHlhaG9vLmNvbQ%3D%3D&utm_term=Daily%21Email&utm_medium=new+Email&utm_campaign=Klaviyo&utm_content=Image+4%2F12%2F2016&utm_source=Caskers
Jefferson's The Manhattan Barrel Finished Cocktail
This barrel-finished cocktail contains six-year-old Jefferson’s Bourbon and was created in partnership with Esquire's Editor-in-Chief, David Granger.
$49.99
The principal author of the Declaration of Independence and one of the greatest Founding Fathers, Thomas Jefferson was elected the third President of the United States in 1800. During his tenure, Jefferson authorized the purchase of the Louisiana Territory, dispatched Lewis and Clark westward in order to explore the remainder of the continent and repealed the Whisky Excise Tax.
After Jefferson retired from public office in 1815, he often tended to the garden that he had cultivated on his Monticello estate. At the time, it was customary for wealthy farmers, including Jefferson, to distill the excess grains they harvested from their farms into spirits (George Washington was one of the country’s largest distillers of rye whiskey). As a result, each farmer’s spirits were unique and reflected the local terrior of their farm. The Jefferson’s brand pays homage to Jefferson and the exquisite whiskey he distilled.
Jefferson’s The Manhattan Barrel Finished Cocktail was developed by Jefferson’ s founder Trey Zoeller in partnership with David Granger, Editor-in-Chief of Esquire. The pair spent two years and dozens of attempts honing in on the perfect recipe, which they ultimately found by mixing Jefferson’s Bourbon, dry and sweet vermouth and barrel-aged spiced cherry bitters. The exact bourbon used is six years old — it started at 125 proof and was refined to 82.3 proof — and once mixed with the vermouth and bitters, the resulting liquid is aged for an additional 90 days in oak barrels before being bottled at 68 proof.
As a result of this unique barrel-aging process, Jefferson’s The Manhattan Barrel Finished Cocktail has a ripe aroma of Madeira wine and vanilla extract, which leads to a sharp palate filled with bitter herbs, vermouth and citrus. The finish is clean and lengthy, with soft notes of licorice, oak and root vegetables making the final statement.
“Esquire covers the wide-ranging interests of men and one of our primary passion points is drinking and the culture of drinking,” said Granger. “It’s been a joy working with Trey on finally putting our considerable drinking experience to some productive use. (It was also good to drink lots of his whiskey). And it’s particularly gratifying that our distinctive version of the classic cocktail tastes so damn good.”
Pick up a damn good, one-of-a-kind cocktail today!
Why is Bourbon made from Corn?
https://bourbonveach.com/2016/04/11/why-is-bourbon-made-from-corn/
The late Ova Haney, former Master Distiller at Four Roses, was once asked “why is Bourbon made from Corn?” His reply was “Because that is what grows in Kentucky. If Kentucky grew rice it would have been made from rice.” This is a very true statement but people often wonder why “51% corn” is part of the regulations for Bourbon. The fact is that until the 20th century there was no regulation about how Bourbon was made and no corn requirement.
The first written record of “Bourbon” is from a 1821 newspaper. Bourbon is 195 years old and very different from what was being sold in 1821, Bourbon is whiskey aged in charred oak barrels. In 1821 there was no requirement that it had to be made from corn and you can bet that many barrels of rye whiskey was being sold as “Bourbon” in New Orleans in the early 19th century. Rye whiskey was making the trip down river from Pittsburgh the same as corn whiskey from Kentucky. When aged in charred barrels they both look very much alike and it would easy to call all aged whiskey “Bourbon” if it helped sell the barrel. Soon people began to prefer the whiskey that was made in Kentucky and that was made from corn. There are many hand-written recipes for making whiskey from the late 18th and early 19th centuries at the Filson Historical Society and the Kentucky Historical Society. They all have corn in common, a majority of corn, with rye or wheat added as a flavoring grain and malted barley.
James C. Crow perfected his distilling methods at the Old Oscar Pepper distillery in the 1830s and his recipe was a majority corn recipe. His whiskey gained a great reputation and became the whiskey all other whiskey was judged by. Men who learned to distill under Crow learned to make this corn based whiskey and took it to several other distilleries such as the OFC distillery in Frankfort. Corn was the base of Bourbon by tradition by the 1870s.
By the end of the 19th century there were many products in the market calling themselves “Bourbon” that were rectified whiskeys often with little or no aged whiskey in the blend. To make matters worse they often used neutral spirits made from molasses, giving the product a sweetness from the sugar cane that helped hide the fact that there was little or no aged whiskey in the product. The Bottled-in-Bond Act of 1897 helped separate straight whiskey from these blends, but it is not until the Pure Food and Drug Act of 1906 that we see a move to regulate what could be called Bourbon. In his 1909 “Decision on Whisky”, President William Howard Taft states that Bourbon is made from a majority of corn.
After the repeal of prohibition in 1933, the government set down clear regulations about distill spirits and what they were made from. It is here that the regulations were codified and Bourbon was made from at least 51% corn. These rules have been modified over the years but the 51% corn has remained constant. The tradition has always been that Bourbon was made mostly from corn and the regulations reflect that fact.
mmmm mmmm good
We are in the same business as ACTG. If we enforce our patent rights, we expect to have to sue sometimes and perhaps be sued other times.
Guessing it's tax loss selling, but it's just that: a guess.
Sometimes it's just slower than we would like. This is the best board for info on MARA of those I've run across. Another reasonable site I use (IV) has had no posts since august. No posts for 25 days at Yahoo, and that is not even a reliable site.
Barrel Entry Proof
https://bourbonveach.com/2015/12/21/barrel-entry-proof/
When whiskey is entered into the barrel it undergoes many changes. There are many factors in these changes and barrel entry proof is an important factor. This proof has changed over the past two centuries and these changes impact the flavor of the Bourbon we are drinking. The Bourbon of James Crow would have a very different flavor than the Bourbon of the 21st century. To best understand these changes we should look at the Bourbon of the 1830s when Crow was distilling his legendary whiskey.
The 19th century was a time of many advancements in technology but it was not until the end of the century before technology made glass bottles affordable to distillers and they started bottling their own product. In Crow’s time of the 1830s whiskey was sold by the distiller in the barrel. Consumers would purchase the whiskey from the liquor store or tavern and most often they would bring their own flask or jug to hold the spirit. These flask and jugs were filled straight from the barrel so the distiller wanted a whiskey that was considered palatable straight from the barrel. They filled their barrels with whiskey that was 100 to 103 proof. The proof could go up or down with aging, depending upon the conditions of the storage of the barrel, so that the consumer was getting whiskey somewhere between 95 and 105 proof alcohol.
This higher concentration of water meant that the natural sugars in oak staves dissolved quicker into the whiskey. Most whiskey barrels were sold by the distiller at no more than two or three years of age so it was important to get the sweeter flavors from the wood at younger age. At the end of the century when bottling became an affordable practice for the distiller, they would increase the entry proof sometimes as high as 107 proof to make sure the proof stayed above 100 for bottling purposes.
Prohibition put an end to consumers being able to purchase their Bourbon directly from the barrel. With repeal came increased regulations for Bourbon. There came an official “Barrel Entry Proof” range of 100-110 proof. The lower limit of 100 was done because the tax was based upon 100 proof alcohol. The upper limit was set because of tradition. Barrels were still relatively inexpensive and the flavor profile was important. That would change in the next two decades. It was determined that people wanted lighter flavored whiskey and one way to do that was to increase the barrel entry proof.
In 1962 the barrel entry proof was increased to the 125 proof limit of today. This was done to save on the number of barrels needed to age whiskey and to lighten the flavor of the end product. It would take almost two more decades before the new maximum entry proof became the standard in practice as well as regulation, but it has done so. The resulting whiskey was lighter in flavor after 4 years of aging. It would take 8 years or more to achieve the richer bold flavors of the post Prohibition products.
The craft distilling movement is seeing a swing back to lower entry proof for whiskey. It costs more because it takes more barrels to mature the whiskey, but some distillers are seeing that balanced by having a richer tasting product at younger age. That means they lose less to evaporation during aging and it is their hopes that the cost of the barrels will be made up for by a better tasting product and more bottles to sell.
As part of our education (at least mine) here's the story on sangiovese grapes:
http://thebacklabel.com/all-about-sangiovese/?utm_source=retention_science&utm_medium=email&utm_campaign=sunday_12_18_16&utm_content=image#.WFdBZFwjWiY
By Camille Berry
All About Sangiovese
Sanguis jovis. The blood of Jove. Sangiovese. In Italy, this red grape trumps them all, at least in terms of plantings. Yes, Sangiovese is the single most planted grape in the Boot, red or white. It’s grown up and down the country, but Sangiovese’s heart and native region is Tuscany. This is where you’ll discover the most storied expressions: Brunello, Chianti Classico, Vino Nobile di Montepulciano (not to be confused with the grape Montepulciano grown throughout Southern Italy) and certain Super Tuscan bottlings. Sangiovese is to Italy as Pinot Noir is to France; it’s a finicky grape capable of producing utter plonk or what are arguably some of Italy’s greatest wines.
To reach those lofty heights, the vines not only need to be planted in a sweet spot in terms of both climate and soil but require a talented winemaker to take that raw potential and make it something legendary. For this reason, throughout much of its history and even to this day, Sangiovese has been blended with other varieties. Brunello is a notable exception – it’s always been a 100 percent Sangiovese wine. In Chianti, the days of yore saw the likes of Trebbiano and Malvasia being added, while today anything from Cabernet Sauvignon to a slew of local grapes are approved. It wasn’t until 1995 that it even became legal to produce 100 percent Sangiovese wines in the region.
Like Pinot Noir, Sangiovese is prone to clonal mutation. Prone might be a bit of an understatement; there are literally hundreds upon hundreds of Sangiovese clones inhabiting vineyards. Some of the more famous clones are Sangiovese Grosso, Brunello, Prugnolo Gentile and Sangioveto. The clonal conundrum inspired major Tuscan producer Castello Banfi to take a closer look at the grape that was the bread and butter in their region. They began research into Sangiovese’s myriad clones back in the 1980s, focusing on vines in the immediate vicinity of their Montalcino estate. Lo and behold, researchers found well over a whopping 600 Sangiovese clones in their area alone and went ahead isolating the best ones for their vineyards. Its spread along the spine of Italy and propensity towards mutating may also have something to do with the grape’s rather prolific tendencies. Sangiovese shares a parent-offspring relationship with many, many grapes. Just look to southern Italy; there’s Gaglioppo, Frappato, and Nerello Mascalese, to name a few.
What can you expect from a glass of Sangiovese? Sour cherry, strawberry, earth, tea and violets. It can be a bit spicy and tends to be light in color – it’s capable of getting reasonably concentrated, particularly Brunello. Structurally speaking, Sangiovese is high acid and the tannins tend to register around medium plus to high. You know what this means; Sangiovese is a great food wine. Need inspiration? Virtually anything Italian, especially if there are tomatoes in the dish, virtually any type of red meat and grilled vegetables. A savory wine, it pairs well with savory foods.
Since the ’70s, Sangiovese has taken off in a big way. The blood of Jove also shows up in Argentina, California and Australia. Although there’s nothing quite like Italian Sangiovese, the Mediterranean climates in parts of California and Australia allow producers to make decent wines. Closer to home, Sangiovese is planted throughout Corsica, where it’s called Nielluccio, and makes delicious savory reds and rosés. Because it’s grown in so many regions and has so many expressions, Sangiovese is a fun wine for casual tastings or a chill night with friends. Have everyone bring a bottle from across the grape’s many regions, order a couple of pizzas and you’ve got yourself the makings of a great evening.
thebacklabel link: http://thebacklabel.com/all-about-sangiovese/#ixzz4TFKFegIt
Yes, I'd love a few more days like this.
https://bourbonveach.com/2015/12/07/theres-more-to-bourbon-bars-than-just-bourbon/
There’s More To Bourbon Bars Than Just Bourbon
There is more to a Bourbon Bar than simply having a lot of bourbons on the back-bar. Anyone can order all of the bourbons they can from the distributor but that does not make them a “Bourbon Bar”. I have a personal criteria for what I think makes a “Bourbon Bar” versus a bar with a good selection of bourbon. Don’t get me wrong, I do like bars with good selections of bourbon and prefer them to a bar without many bourbons. I just don’t consider them “Bourbon Bars”.
The first thing I look for is the selection of bourbon. A Bourbon Bar has a separate section for their bourbons on their menu. A really good bourbon Bar will have a separate menu for their bourbons. They will not have Canadian whiskey, Tennessee whiskey or rye whiskey mixed in their bourbon Selections. Above all, they will not have the flavored crap mixed in with their bourbons. They will relegate that choice to a separate area in the kiddy section. The menu will offer flights of bourbon with several suggested flights based upon styles of bourbon such as bonded, single barrel, high-rye or wheated bourbons. If I see this on the menu, then I start taking the place seriously.
If the bar is part of a restaurant, then I look to see if the menu includes bourbon in the recipes. There are many great ways to cook with bourbon and it does work well with more than just chocolate desserts. If they have some interesting dishes that incorporate bourbon, that is another plus for me moving it closer to me calling it a “Bourbon Bar”.
The next and most important criteria is staff training and education. If I ask about what bourbons they recommend and Crown Royal is part of the suggestions, that definitely cost them points in my book. The staff should know what a bourbon is and why it is different from Canadian, Tennessee or rye whiskeys. The staff should be able to make recommendations based upon what the customer normally drinks, whether that is bourbon, wine, beer or cocktails. The staff should be able to tell the customer what Bottled-in-Bond bourbon is and why it is different from other bourbons. The same should hold true for other styles such as single barrel, small batch, wheated or high-rye bourbons. They should know which distillery made the bourbon being poured into the glass or if it is a product from an independent bottler. The staff should be versed in such terms as “Neat” or “On the rocks” as well as to what comprises the standard bourbon cocktails such as the Old Fashioned or Manhattan.
If the bar passes all of these criteria, then I will happily consider them a true “Bourbon Bar”. There are many places I have experienced that earn my respect as Bourbon Bars, whereas others that I consider bars with great bourbon selections. Over the next few months I will visit and review some establishments and let you know where they stand in my judgement.
Same here.
That's Casker's whole pricing policy. Prices are high unless you live in a jurisdiction with especially high taxes/prices on liquor. Not too high if you can't otherwise get your hands on something you want either.
Ad from Caskers:
https://www.caskers.com/spirits/jefferson-s-reserve-very-old-straight-bourbon-whiskey/?_ke=c29tZWNvbmNlcm5zQHlhaG9vLmNvbQ%3D%3D&utm_term=Daily+Email&utm_medium=new+Email&utm_campaign=Klaviyo&utm_content=Image+4%2F%28F2016&utm_source=Caskers
Jefferson's Reserve Very Old Straight Bourbon Whiskey
Made in homage to Thomas Jefferson, this bourbon earned a score of 94 points from the Beverage Testing Institute.
$62.99
The principal author of the Declaration of Independence and one of the most illustrious founding fathers, Thomas Jefferson was elected the third President of the United States in 1800. During his tenure as President, Jefferson authorized the purchase of the Louisiana Territory, dispatched Lewis and Clark westward in order to explore the remainder of the continent and repealed the Whisky Excise Tax.
After Jefferson retired from public office in 1815, he often tended to the garden that he had cultivated at his Monticello estate. At the time, it was customary for wealthy farmers, including Jefferson, to make their own garden spirits. Each farmer's spirits were unique and reflected their personal tastes and the local terroir of their farm. Jefferson's Reserve Very Old Straight Bourbon Whiskey is crafted by Chet and Trey Zoeller in honor of Jefferson and his experimental nature. While the Zoellers were inspired by Jefferson, their own roots can be traced back for generations deep into Kentucky's bourbon history.
Jefferson's Reserve Very Old Bourbon is a complex blend of three unique bourbons — each made from a mash of corn, rye and malted barley — that are aged for up to twenty years and brought to proof with Kentucky limestone water. While most small batch bourbons are made from a blend of 200 to 300 different casks, each batch of Jefferson's Reserve is crafted from only 8 to 12 casks, causing the Zoellers to label their bottling process as "ridiculously small batch." The difference, Zoeller says, is like "making dinner for eight guests instead of eighty. You are able to deliver a great product that has the nuances you are striving for."
Like Jefferson himself, Jefferson's Reserve Bourbon is complex, elegant and sophisticated. It has an aroma of gentle, creamy vanilla, soft spices and dried fruits that open up to notes of toffee, roasted corn and tobacco, before leading to a lingering, dry finish. Jefferson's Reserve earned a score of 94 points from the Beverage Testing Institute and the Gold Medal at the San Francisco World Spirits Competition.
"Jefferson's is a handmade product that I put my name on, which makes it hugely important," says Zoeller. Try a handmade whiskey today!
Fun, Looking forward to our achieving those share prices sooner rather than later.
New investor presentation:
http://investor.castlebrandsinc.com/secfiling.cfm?filingid=1144204-16-138385&CIK=1311538
You're welcome.
News: http://archive.fast-edgar.com//20161205/AU2ZK22JZZ2RP2ZK22ZI2CXOWH9EZZ22ZS8G/
HEDGEPATH PHARMACEUTICALS, INC.
NOTICE OF STOCKHOLDER ACTION BY WRITTEN CONSENT
December 5, 2016
Dear Stockholders:
We are furnishing the attached Information Statement to the holders of common stock, par value $0.0001 per share (the “Common Stock”), of HedgePath Pharmaceuticals, Inc., a Delaware corporation (the “Company,” “we,” “us,” “our” or similar terminology). The purpose of the Information Statement is to notify the Company’s stockholders that, in lieu of a meeting of the Company’s stockholders pursuant to Section 228 of the Delaware General Corporation Law (the “DGCL”), and further pursuant to that certain Amended and Restated Equity Holders Agreement, dated May 15, 2015 (the “EHA”), between Mayne Pharma Ventures Pty Ltd (the “Voting Stockholder” or “Mayne Pharma”), the Company and the other parties thereto, the Voting Stockholder, as the holder of approximately 55.9% of our outstanding Common Stock as of November 22, 2016 and November 30, 2016, has taken and approved, by two written consents, actions to (i) remove Frank E. O’Donnell, Jr, M.D. as Executive Chairman of the Board of Directors and as a director of the Company, (ii) remove Samuel P. Sears, Jr. as a director of the Company, (iii) elect E. Brendan Magrab as Chairman of the Board of Directors and as a director of the Company and (iv) elect Robert D. Martin as a director of the Company (the “Actions”).
On or about November 22, 2016 and November 30, 2016, we received the two separate written consents, each in lieu of a meeting of stockholders, from the Voting Stockholder to approve the Actions. No other votes were required to adopt the Actions and none are being solicited hereunder. This Notice of Stockholder Action by Written Consent shall constitute notice to you of the Voting Stockholder taking action by written consent under Section 228 of the DGCL. The accompanying Information Statement is being provided to you for your information to comply with the requirements of Regulation 14C of the Securities Exchange Act of 1934, as amended (“Exchange Act”). The Information Statement constitutes further notice to you of the Actions taken without a meeting, by less than unanimous consent of our stockholders, pursuant to Section 228 of the DGCL. You are urged to read the Information Statement carefully in its entirety. However, no action is required on your part in connection with the Information Statement or the actions taken by the Voting Stockholder. No meeting of our stockholders will be held or proxies requested because we have received written consent to these matters from the Voting Stockholder, who holds a majority of the aggregate issued and outstanding shares of our voting stock.
Under Section 228 of the DGCL and the EHA, the Actions became legally effective under Delaware law at such time as we received from the Voting Stockholder the written consents taking the Actions. Under Rule 14c-2(b) of the Exchange Act, the Actions described in this Information Statement may constitute a “corporate action” under such Rule and therefore may not be effective until 20 calendar days after we have sent or given the Information Statement to our stockholders. To fulfill the requirements of Regulation 14C, we intend to distribute this Notice and Information Statement to our stockholders. The record dates for purposes of determining the number of issued and outstanding shares of voting stock, and thus voting power, were November 22, 2016 and November 30, 2016. THIS IS FOR YOUR INFORMATION ONLY. YOU DO NOT NEED TO DO ANYTHING IN RESPONSE TO THIS INFORMATION STATEMENT. THIS IS NOT A NOTICE OF A MEETING OF STOCKHOLDERS AND NO STOCKHOLDER MEETING WILL BE HELD TO CONSIDER ANY MATTER DESCRIBED HEREIN.
And a bit of publicity as well:
http://finance.yahoo.com/news/junior-gold-miner-soon-show-173219725.html
This Junior Gold Miner Will Soon Show Its Mettle
GuruFocus.com
December 2, 2016
- By John Persinos
Gold has long been considered a "safe haven" for investors in times of uncertainty. With Donald Trump's unexpected electoral win already taking the financial markets by storm, some analysts are pointing toward gold being a good bet for the next four years.
If you're not willing to start hoarding bullion or bars, gold miners make a sensible way to play a run-up in gold. The name of the game, however, is finding one that's not overpriced.
This low-cost gold mining firm (with a pretty solid leverage to rising prices) has in fact seen a drop of over 10% in the last month. That's giving us a pretty good discount opportunity.
However, Pershing Gold (PGLC) remains a rock-solid investment opportunity. This emerging gold producer from Nevada stands apart from its sector rivals.
Insider buying has picked up at Pershing with a major spike in November alone. In addition, Pershing announced on Dec. 1 that it had entered into a nonbinding term sheet with Sprott Resource Lending for $20 million in financing. Pershing also announced on Dec. 2 that it had raised $7.5 million in a public offering.
The company's principal growth and capital driver is the promising Relief Canyon Mine, an economic asset that previously produced gold when prices were much lower.
This places Pershing at a vantage point with the required infrastructure (including processing facilities) to start commercial production at a location that boasts a track record of low-risk but highly productive mining.
The Relief Canyon Mine has land holdings covering approximately 25,000 acres with the opportunity to increase the deposit and strike new discoveries on nearby areas.
The savings Pershing would accrue in mining would imply greater returns and a rapid payback (1.4 years only) for the company's stakeholders.
Here's a possible thesis, assuming gold prices near $1,250 per ounce: If Pershing Gold chooses a self-mining option, its mine can result in a pretax net cash flow of $247.6 million roughly over the life of the mine (5.8 years). Further, contract mining can give it a net cash flow of $206 million.
With gold prices on an upswing, it's estimated that each $50 increase in gold price creates about $20 million in net asset value, leading to additional cash flows.
Further, here are two other factors that could work in Pershing Gold's favor:
First, there's the opportunity for re-rating. As Pershing Gold fast tracks to production, the stock should receive a re-rating. A recent investor presentation shows that Pershing Gold trades at a steep discount to peers like Roxgold (ROG.V) and TMAC Resources (TMR.TO) (as per stock price/per share net present value). If Pershing does step up and garner the 1.3-1.4 multiple offered to its peers, there could be gains in the range of 100%.
Second, Pershing's operations are startlingly low cost. Gold mining hinges on producing gold in a cost-effective manner and then selling it at a premium. A smart way to measure this is the all-in sustaining costs (ASIC) per ounce. For 2017, Pershing Gold's cost is estimated at $709 (self-mining) compared to Torex Gold Resources (TXG.TO) ($725), Richmont Mines (RIC) ($885) and Asanko Gold (AKG) ($866). The truth in these numbers lies here: Pershing Gold is valued at less than $100 million (market value), but all the other companies are valued between $400 million and $1,250 million.
With zero debt and a reasonable balance sheet (cash in hand), Pershing relies on a strong group of shareholders, allowing the company to raise funds at a reasonable valuation amid a difficult market for resource stocks.
The upshot: Pershing Gold remains worthy of investor interest and confidence.
Disclosure: The author owned none of the stocks mentioned at the time of publication.
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This article first appeared on GuruFocus.
BioVie Submits Investigational New Drug Application for BIV201 for Treating Refractory Ascites due to Liver Cirrhosis
Anticipates Initiation of US Clinical Trial in 2017
BEVERLY, MA--(Marketwired - November 29, 2016) - BioVie Inc. (OTC PINK: BIVI), a development-stage company focused on the discovery, development and commercialization of innovative drug therapies in liver disease, today announced the submission of an Investigational New Drug (IND) application for new drug candidate BIV201 to the US Food and Drug Administration (FDA). BIV201 has the potential to become the first drug approved by the FDA to treat ascites due to chronic liver cirrhosis, a life-threatening medical condition.
"Filing the IND represents a major milestone for BioVie," commented CEO Jonathan Adams, "and is the culmination of many months of effort by our clinical development team. We are pleased to have completed this goal on schedule, and look forward to working with the FDA to advance BIV201 therapy." The IND also involved a substantial investment of resources in formulation testing and to develop a proprietary bioanalytical methodology. The active agent in BIV201 has been investigated in humans with complications of liver cirrhosis in more than 40 studies outside the US.
BIV201 is designed to target ascites at its mechanistic source and improve effective blood volume, thereby interrupting the process of ascites fluid generation. This novel therapeutic approach was granted Orphan Drug designation by the FDA in September. Ascites affects approximately 100,000 Americans. US treatment costs for liver cirrhosis, including ascites and other complications, are estimated at more than $4 billion annually.
Once notified by the FDA that the trial may proceed, BioVie plans to commence a mid-stage (Phase 1b) clinical trial in US ascites patients in 2017. For more information about BioVie and BIV201, please visit our website www.biovieinc.com.
About Liver Cirrhosis and Ascites
About one million Americans and millions worldwide suffer from liver cirrhosis. Cirrhosis is the 12th-leading cause of death due to disease in the US, killing an estimated 27,000 people each year. The condition results primarily from hepatitis, alcoholism, and nonalcoholic steatohepatitis (NASH) linked to fatty liver disease and obesity. Ascites is a common complication of advanced liver cirrhosis. With no medications approved by the FDA specifically for treating ascites, an estimated 40% of patients die within two years of diagnosis. Certain drugs approved for other uses may provide initial relief, but patients often fail to respond to them as ascites worsens. In addition to patient suffering, US treatment costs for liver cirrhosis, including ascites and other complications, are estimated at more than $4 billion annually.
About BioVie, Inc.
BioVie Inc. is a development-stage company pursuing the discovery, development and commercialization of innovative drug therapies focused in liver disease. The Company is currently focused on commercializing BIV201, a novel approach to the treatment of ascites due to liver cirrhosis. In late 2016 the Company submitted an investigational new drug (IND) application. After acceptance of the IND filing by the FDA, the Company's new drug candidate could potentially begin a mid-stage (Phase 1b) clinical trial in US patients in early 2017.
Forward-Looking Statements
This press release contains forward-looking statements made pursuant to the safe harbor provisions of the Private Securities Litigation Reform Act of 1995 that involve risks, uncertainties and assumptions that could cause BioVie's actual results and experience to differ materially from anticipated results and expectations expressed in these forward-looking statements. BioVie has in some cases identified forward-looking statements by using words such as "anticipates," "believes," "hopes," "estimates," "looks," "expects," "plans," "intends," "goal," "potential," "may," "suggest," and similar expressions. Among other factors that could cause actual results to differ materially from those expressed in forward-looking statements are BioVie's need for, and the availability of, substantial capital in the future to fund its operations and research and development; and the risks that BioVie's compounds may experience delays or difficulties in commencing or completing clinical studies, may not successfully complete pre-clinical or clinical testing, or may not be granted regulatory approval to be sold and marketed in the United States or elsewhere. A more complete description of these risk factors is included in BioVie's filings with the Securities and Exchange Commission under its former name. In addition to the risks described above and in BioVie's filings with the SEC, other unknown or unpredictable factors also could affect BioVie's results. No forward-looking statements can be guaranteed and actual results may differ materially from such statements. Given these uncertainties, you should not place undue reliance on any forward-looking statements. BioVie undertakes no obligation to release publicly the results of any revisions to any such forward-looking statements that may be made to reflect events or circumstances after the date of this press release or to reflect the occurrence of unanticipated events, except as required by applicable law or regulation. BioVie cannot assure that the FDA will accept the BIV201 IND filing.
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Gov, Are you referring to the info about the Investigational New Drug Application that Jonathan Adams sent us?
Interesting stuff on origin of flavor in bourbon:
https://bourbonveach.com/2016/10/03/old-bottle-bourbon-flavor/
Old Bottle Bourbon Flavor
In my lifetime I have tasted from many bottles of Bourbon that were 50 or more years old – not the Bourbon but the bottling. These whiskeys taste different from today’s products of the same name. The question is why? What makes these old bottles taste different? Let us look at the six sources of flavor and see what we can find out.
Grain: The grain used before the 1940s was not hybrid grain. This could be a source of the flavor change as corn and rye have gotten sweeter and produce a higher yields. The older distillery practices may also have used more white corn versus yellow or a combination of the two types. The distillers also did not have the ability to use enzymes in the mash so they had to use more malt to get their conversion of starch to sugar.
Water: More distilleries today depend upon reverse osmosis to clean their water from the city water system than having their own source of well or spring water. This water was used not only for making the mash but also when cutting the whiskey to proof when bottling the Bourbon. The lack of mineral content in the water because of this technology may be changing the source of the flavor in the whiskey.
Fermentation: Distilleries of today have a better understanding of the science of microbiology and do a better job of preserving their yeast strain than was possible a hundred years ago. Yeast mutations of that period probably took longer to be noticed. Wooden fermenting vats were also harder to keep clean and there may have been more bacteria influences on the whiskey. These will change the flavor profile as well.
Distillation: There is much more use of stainless steel in the modern distillery. The stills of a century ago were copper – a lot of copper. Copper distillation was a selling point for the whiskey so the distilleries used copper in every way possible. Many distilleries also distilled at a lower proof – usually between 120 and 130, allowing for more grain flavor in the whiskey.
Maturation: Barrel entry proof was between 90 and 105 proof for much of the period up to the 1960s. This lower barrel proof had a big impact on the flavor of the whiskey. It also meant that less water was added to the final product at bottling. Many people mention old growth wood for barrels as a factor, but I think not because older oak trees do not make good barrel staves so most staves are cut from trees between 70 and 90 years of age now and most likely then as well. A bigger factor to me would be the environment as air and water quality changed affecting the flavors held in the oak. Barrel size has also changed from a 48 gallon barrel to a 53 gallon barrel. Less surface contact of wood to whiskey today. Barrels also got rotated and moved more in the old days as the government guager came in and spot checked barrels for fill level.
Bottling: There are many more efficient ways to filter whiskey today than there were a century ago. This means more flavor is being removed from the final product. The water used to cut to proof was usually the distilled version of their water source and probably was not a completely neutral flavor.
All of these changes to the sources of flavor have had an impact on the flavor in the bottle. The big unknown is how much impact that time in the bottle has had on the flavor. While many people have said that whiskey quits aging once it is in the bottle, it does not mean that it quits changing. I believe that over time there will be some small changes in the bottle as seals begin to fail and air gets into the equation. This is a slow change, but a change none the less.
Old bottles of whiskey do taste different from modern whiskey, I have listed many reasons for this change here but I am sure that have missed others. Enjoy those old bottles when you find them, but remember that the whiskey on the shelf today will be someone’s dusty bottle fifty years from now and they may asking the same question as today: “why does this Bourbon taste different from what is my bottle today?”
Happy Thanksgiving everyone, including our favorite bourbon!
From Caskers:
https://www.caskers.com/spirits/jefferson-s-reserve-very-old-straight-bourbon-whiskey/?_ke=c29tZWNvbmNlcm5zQHlhaG9vLmNvbQ%3D%3D&utm_term=Daily+Email&utm_medium=new+Email&utm_campaign=Klaviyo&utm_content=Image+4%2F%28F2016&utm_source=Caskers
Jefferson's Reserve Very Old Straight Bourbon Whiskey
Made in homage to Thomas Jefferson, this bourbon earned a score of 94 points from the Beverage Testing Institute.
$62.99
The principal author of the Declaration of Independence and one of the most illustrious founding fathers, Thomas Jefferson was elected the third President of the United States in 1800. During his tenure as President, Jefferson authorized the purchase of the Louisiana Territory, dispatched Lewis and Clark westward in order to explore the remainder of the continent and repealed the Whisky Excise Tax.
After Jefferson retired from public office in 1815, he often tended to the garden that he had cultivated at his Monticello estate. At the time, it was customary for wealthy farmers, including Jefferson, to make their own garden spirits. Each farmer's spirits were unique and reflected their personal tastes and the local terroir of their farm. Jefferson's Reserve Very Old Straight Bourbon Whiskey is crafted by Chet and Trey Zoeller in honor of Jefferson and his experimental nature. While the Zoellers were inspired by Jefferson, their own roots can be traced back for generations deep into Kentucky's bourbon history.
Jefferson's Reserve Very Old Bourbon is a complex blend of three unique bourbons — each made from a mash of corn, rye and malted barley — that are aged for up to twenty years and brought to proof with Kentucky limestone water. While most small batch bourbons are made from a blend of 200 to 300 different casks, each batch of Jefferson's Reserve is crafted from only 8 to 12 casks, causing the Zoellers to label their bottling process as "ridiculously small batch." The difference, Zoeller says, is like "making dinner for eight guests instead of eighty. You are able to deliver a great product that has the nuances you are striving for."
Like Jefferson himself, Jefferson's Reserve Bourbon is complex, elegant and sophisticated. It has an aroma of gentle, creamy vanilla, soft spices and dried fruits that open up to notes of toffee, roasted corn and tobacco, before leading to a lingering, dry finish. Jefferson's Reserve earned a score of 94 points from the Beverage Testing Institute and the Gold Medal at the San Francisco World Spirits Competition.
"Jefferson's is a handmade product that I put my name on, which makes it hugely important," says Zoeller. Try a handmade whiskey today!
Frome Cellceutix, by email to shareholders:
Dear Shareholders and Friends,
A special greeting of Thanksgiving time to express to you our sincere appreciation for your confidence and loyalty. We are deeply thankful and extend to you and your family our best wishes for a happy and healthy Thanksgiving Day.
The Cellceutix Team
Fun, It definitely is beautiful in Bermuda. By all means, sign up for their twilight rum cruise, well in advance of when you get down there. They sell out.
With many more barrels to come.