Persedo LLC has developed a process for treating a variety of distilled spirits to efficiently improve flavor. We are able to remove unwanted congeners from a broad class of beverages, while maintaining proof and improving taste and nose appeal. Vodka, rum, tequila, brown and white whiskey and bourbon are among those we have treated. Our enhanced process has been (5) years in development and we believe that our results to be revolutionary. Our principal chemist, with (50) years experience, has won (5) NASA space science awards and is an expert on micro encapsulation methods, many of which he evaluated in space. Our chemists believe that the inversion of congener and water emulsions, clathrate restructuring and encapsulation with surface ejection are at play in our process; which we call a partner to distillation. Because we operate just 10 degrees above room temperature and treat for just 30 minutes in multiple phases, our product losses are always as little as 0.5% and the energy used is minimal. Case study – We recently conducted a DOUBLE BLIND taste test to compare an $8 bottom-shelf vodka, that had been treated by Persedo, to (3) top-shelf vodkas ($20 - $40). All vodkas are commonly available and are nationally recognized brands. Twenty (20) dedicated vodka drinkers were assembled to participate in the test. Of the 20, 18 chose the Persedo treated bottom shelf vodka #1 over all three top-shelf brands. The taste difference between the before and after samples is nothing short of amazing! We are very excited about the prospect of bypassing multiple distillation steps to achieve purity while also nearly eliminating the typical product losses associated with distillation while producing a super premium vodka from an low grade GNS. In addition, we are excited about the impact we have on other beverage classes. Bottom line, we can efficiently and effectively improve the flavor of any spirit!

1. Conventional distillation – it costs more and more
every day. In striving to deliver a smoother and
better tasting spirit, distillers are locked into an old
system to remove the impurities that lead to a
better tasting and to a more appealing spirit. Add
to the mix first that you lose way too much product
during the process for purity, and factor in the
rising energy costs and you are left with a very
challenging future marketplace.
IS A GOOD, STIFF DRINK.
WHAT THE INDUSTRY NEEDS
WE HAVE THIS AND SOMETHING BETTER.

2. Persedo President Ricky Ford recruited one of the brightest minds in chemistry to evaluate and improve a prototype for efficiently removing
odors and impurities from distilled spirits. The goal was to economically convert beverage alcohol from bottom- to top-shelf quality,
minimizing hangover effects. The team, lead by principal scientist Dr. Benjamin Mosier, a five-time winner of NASA’s Space Science
Award, microencapsulation expert and author of over 50 patents, developed a revolutionary game-changer.
Persedo P3 Technology is not complicated, speculative or theoretical. It’s a demonstrably scalable, patent-pending process that removes
a large percentage of undesirable volatile congeners from the alcohol-water matrix. The end result is a purer, smoother product that
requires less energy and wastes less base stock, leading to a substantially lower manufacturing cost.
A TOP SHELF TECHNOLOGY WITH
IT BEGAN AS A MISSION
TO MAKE A BETTER DRINK.
UNLIMITED POTENTIAL

3. PERSEDO PROCESS
Is a “Cognitive Partner to Distillation”™ and can be fully
integrated into existing beverage distillation systems, or used as
a final polishing step prior to bottling.
Persedo’s P3™process goes beyond any distillation process to
target then reduce, transform and eliminate impurities.
THE P3 PROCESS PROVIDES FOR
BETTER QUALITY SPIRITS AT
SIGNIFICANTLY LOWER COSTS.
THE PROCESS USES
LESS ENERGY AND RESULTS
IN FAR LESS PRODUCT LOSS.

4. The “azeotrope” or constant-boiling mixture traps many congeners even at maximum temperatures
Persedo P3 Technology takes advantage of the thermodynamic properties of aerosols produced in high-energy fluxes. Compounds that
are otherwise trapped during conventional boiling are released by temporarily altering the hydrophilicity of the cluster surfaces just long
enough to sweep them from the solution or are reactively converted in as little as 30 minutes. These impurities include 1. acetic acid 2.
ethyl acetate 3. aldehydes (such as acetaldehyde) 4. volatile simple and higher alcohols 5. furfural 6. ketones 7. high esters.
The congeners present are toxic complex organic molecules that are created during the alcohol fermentation process. The differences in
the amount of contaminants in ethanol have been carefully documented by a number of investigators.
Detailed gas chromatography-mass spectrometry results of solid phase microextraction testing, made before and after treatment on spirits
and beverages are available upon request.
40% ethanol distilled by boiling at 83°C in the conventional distillation process results in only a fraction of the propanol (approximately
10%), and little of the fusel oil (approximately 1%) being successfully removed.
Poor and incomplete removals of these congeners will require that the system be driven to 100°C, with concurrent ethanol product losses
sometimes exceeding 30%.
THE PROCESS

5. Eliminates as many as 1/3 of the rectification trays required by conventional distillation, a SUBSTANTIAL SAVINGS IN ENERGY
AND TIME
Reductions in congener delivered by the process are the same at 35°C as those accomplished by conventional distillation at 79°C
Propanol and fusel oil removals can be as high as 100% and 50%, respectively, at just 35°C (a full 50°C cooler than distillation)
PROCESS ETHANOL LOSSES ARE REDUCED TO AS LOW AS 0.05% AND NO HIGHER THAN 0.5%.
THIS IS NOT YOUR GRANDFATHER’S DISTILLATION PROCESS.
For traditional distillation, efficiency is a function of the number of trays in the rectifier column, and elimination of distillation steps will result
in an estimated reduction of ethanol product losses from 30% to 15% for the preparation of spirits with subsequent conventional distillation.
THE PERSEDO TREATMENT PROCESS

6. PERSEDO TECHNOLOGY Uses a patented, scientifically sound process to isolate and remove congeners from ethanol/water
solutions.
FAR CHEAPER THAN DISTILLATION ALONE.
LOW TEMPERATURE = Less Product Loss (never more than 0.5%) and less energy consumption (48°C below distillation)
LESS TIME – Process bypasses 33% distillation plates (significantly reducing time, and therefore energy, required)
HOW–By a mechanism in which compounds are released by temporarily altering the hydrophilicity of the surface of bound clusters,
long enough for them to be swept from solution.
THE SOLUTION

7. Persedo can be fully integrated into any existing spirits production facility. Distilling down the advantages, Persedo delivers:
PROFIT,
PURE & SIMPLE
Reduced alcohol loss
Low-temperature process reduces product loss from 30 percent to as little as .5 percent
Reduced energy costs
because less time and lower temperatures are needed, energy costs are typically reduced from $0.281 per gallon to $0.224 per gallon;
$0.326 per gallon to $0.215 for high-quality, beverage-grade GNS (USDA/NERL model)
P3 is more efficient and cost effective than other mellowing technologies, and produces a product judged superior by taste panels.

8. SAMPLE FOR YOURSELF
DON’T BELIEVE IT?
HEARD ABOUT “BREAKTHROUGHS”
LIKE THIS BEFORE?

9. BENJAMIN MOSIER, PH.D., FAIC Three time winner of NASA’s space science award and expert on microencapsulation, since
earning both bachelor’s and master’s degrees in chemistry from Texas A&M University and a Ph.D. in analytical and electrochemistry
from the University of Illinois, Mosier, Class of 1947, has put his early passion for innovation to practical use, developing and commer-
cializing many leading-edge technologies and authoring more than 50 patents and disclosures during a multidisciplinary research
career that has spanned more than six decades and a multitude of industries.
Working with Persedo for the last 10 years, he is thrilled to be able to roll out yet another patented technology. “I couldn’t have asked
for a better career,”Mosier says. “And I don’t intend to quit.”
GREG GEORGE, a graduate of the professional chemistry curriculum at the University of Illinois, has managed analytical chemistry
R&D for high-technology green chemistry process technology for 30 years. He has lead chemistry research teams serving the oil
industry as Engineering and Science Group Leader with a major international consulting firm's Houston office, and has consulted for
U.S. Army, Air Force and Navy aid for nationally recognized projects in forensic archeology.
Greg gained extensive experience in the analysis of tastes, odors, and toxicants in drinking water while managing contract teams for U.S.
regulators. Greg has managed numerous analytical chemistry laboratories serving the metals and materials industry, focusing on
specialized and exotic testing procedures. From an Iowa corn farming family, corn ethanol is "in his blood”.
RICHARD “RICKY” FORD Founder, CEO
Ricky began his career in the Oil and Gas industry soon after leaving Texas A&M in 1989. After successfully introducing
revolutionary valve products to the oil and gas industry, Ricky wanted to give a shot to revolutionizing the way distilled spirits are
produced. Following up on his father’s desire to create a better drink, Ricky began to assemble a team to do just that. The goal was to
develop a process that delivered a smoother and cleaner spirit without significantly impacting cost as well as limiting the amount of
ethanol loss in the process. After 10 long years, the Persedo team has accomplished those goals and fully expects patent protection
mid- 2015. Now that the process has been developed and an upscale system has been produced, the goal is to offer this innovative
technology to distillers of all sizes. Today, Ricky continues his career in the valve manufacturing business while furthering the Persedo
business.
TEAM

10. APPENDIX:

11. PER says “VERY”
SEDO says “SMOOTH”
PERSEDO IS “VERY SMOOTH”
WE HAVE UN-BOTTLED THE LONG STANDING MYSTERY
O F H OW TO R E M OV E TOX I C A N D VO L AT I L E
DISTILLED CONTAMINANTS FROM ETHANOL, GNS AND
SPIRITS WITHOUT REQUIRING ADDITIONAL DISTILLATION

12. HISTORY
Distillation, the process of separating a liquid into different parts by evaporation and condensation, is an age-old process that may
have begun as early as 2000 BC. Some say that the first use of distillation occurred in China, Egypt, or Mesopotamia for medicinal
purposes as well as to create balms, essences, and perfumes. Over time, the secrets of the distillation process traversed thousands of
miles, moving over Europe, crossing England, Scotland and Ireland, and settling in the Americas. http://www.probrewer.com/resources/dis3lling
IN THE BEGINNING…
OR AT LEAST 1998…
OUR FOCUS WAS ON
REMOVING CONGENERS
FROM DISTILLED SPIRITS THUS:
• Upgrading bottom shelf spirits
• Improving the taste of all distilled spirits
• Lessening hangover effects
IN 2010 OUR FOCUS EXPANDED TO INCLUDE:
• Removing congeners while keeping ethanol loss
to less than 5%
• Understanding how the same process can remove
other targeted components in GNS
• Reducing energy required in distillation
HOUSTON