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RECEIVED <br />_J N 1 -9 2 0 __ <br />A��O8�U@G'�tiU�pV��U5'��S��|8� '' — —' —' ' Business Plan Dept. ofLiquor{��ntro[ <br />H IO <br />HarnakuaD)gjUery's ��o�|istocreatehi��-qua|i�srnaUbatchHavvai}anspiri[sthatreflectthe <br />rich heritage, craftrnanship'and flavor ofthe islands. Keith was anaward-winning executive <br />chef inAsia some time ago and has always had the dream ofcreating fine handcrafted spirits. <br />VVehave been following the farm toflask movement and want tocreate amicro craft distillery <br />on our farm to use our farm products in making small batch spirits. With Keith's honed palate <br />and the bounty of our land we think we can make something that our island can be proud of. <br />Executive Summary <br />Company Name: HernekuaDistillery <br />Founders: Keith Steele, CharrnaineBanther <br />- Location: Hawaii <br />Business Type: Craft Distillery (Rurn'Rye, Vodka) <br />Mission Statement: To craft high'qua|ity, small -batch Hawaiian spirits that reflect the rich <br />heritage, craftsmanship, and flavors ofthe islands. <br />Vision: To become a recognized name in the premium spirits industry, known for authenticity, <br />quality, and exceptional flavor. <br />Company Description <br />Business Structure: LL[(or Corporation, depending onlegal setup) <br />Industry: [raft Spirits /Disti||ing <br />Unique Value Proposition: <br />Hawaiian Heritage: Distilled inHawaii using locally sourced ingredients. <br />Small -Batch Quality: Handcrafted spirits, aged toperfection. <br />Premium Market Positioning: Targeting high -end bars' retailers, and consumers. <br />Current Business Stage: <br />In construction <br />Product developed and production capabilities inplace. <br />Seeking distribution partnerships and brand expansion. <br />Operations P|@U <br />Production Process: <br />Sourcing: High -quality ingredients from local Hawaiian producers. <br />Distillation &Aging: Small -batch rum, rye' and vodka aged in premium barrels. <br />Bottling & Labeling: Compliance with TTB regulations and branding requirements. <br />EXHIBIT 6 <br />