Booker’s Batch 2016-03 “Toogie’s Invitation” Bourbon Review


One of my favorite things is getting a sample of a new batch of Booker’s.  I’m what’s referred to online as a “Booker’s Fanboy.”  It means I love Booker’s bourbon.  I’ve repeatedly stated it’s my favorite regular release from Jim Beam.  Booker’s is released in batches several times a year.  Though all batches pretty much smell and taste like Booker’s should, there are subtle variations from batch to batch.

The third batch of Booker’s bourbon of 2016 is called “Toogie’s Invitation”.  Marilyn “Toogie” Dick was a lifelong friend of Booker Noe, helping him select one of the first batches of Booker’s at the Noe kitchen table.  This close friendship found Toogie, Booker and his wife, Annis, traveling the world together.  She was welcome at the Noe house anytime.  This batch is also the first Booker’s Roundtable selection of 2016, one that even found Toogie as part of that selection group.

Even though it’s all marketing, I do like that the story here is true.  I also like that Toogie took part in the selection of this batch.  There’s a bit of authenticity found here that’s missing in other brands’ marketing.

This batch is aged 6 years, 4 months and 4 days at bottled at 129 proof.  Beam Master Distiller Fred Noe says barrels that make up this batch came from six different rack houses.  As always, Booker’s is presented uncut and unfiltered.  If you’ve never had a barrel strength bourbon, Booker’s is a good place to start.

Present is an expected robust nose, featuring vanilla bean, caramel corn, dried basil and toasted oak.  Flavors pretty much reflect what’s found in the nose.  Sweet corn, barrel char, cinnamon and burnt sugar over a bed of vanilla.  A touch of herb appears mid-palate.  The finish is long and warm, with notes of cinnamon sticks and vanilla bean, along with a strange bitterness that wears away quickly.

This batch is pretty standard for Booker’s, which is good enough in and of itself.  However, I feel the need to compare to previous batches, and what stands out here is the light herbal note and that slight bitterness on the finish.  It’s not off putting in the least. Quite the opposite is true.  It’s what makes this batch just a touch different and all the more interesting.  Nicely done.  

8/10

Thanks to Jim Beam and Booker’s for the sample.  As always, all thoughts and opinions are my own.

A Herd of Black Bull Whisky

Black Bull is a brand of blended Scotch whisky that’s been around since 1864.  However, there’s none of this 40% abv nonsense found here.  Like it’s namesake, the strength is in the proof.  All of their whiskies are bottled at 50% abv.  When the brand was founded, it was made up of 50% malt whiskies and 50% grain whiskies bottled at 50% abv.  That still holds true.  Current owner Duncan Taylor has kept the tradition going.


The core lineup is comprised of a non-age statement Kyloe, a 12-year-old and 21-year-old.  The prices range from $30-$35 for Kyloe, $50-$55 for the 12 year, and $170-$180 for the 21 year.  

Let’s get to it.

BLACK BULL KYLOE
This one’s the entry whisky in their core lineup.  There’s no age statement to be found, but that’s not an issue.  The malt whiskies in this blend are from Speyside, and are matured in mostly refill bourbon casks with some sherry casks for depth. On the nose, younger sherried malts show alongside light toffee, raisin, vanilla and a slightly sharp, herbal note.  The whisky’s high proof shows itself on entry, with strong notes of vanilla creme and berries.  Raisins, sweet malt, and spice round out the palate.  The finish is long and carries that sweet sherried malt note.  Not bad.  Not bad at all!  Bigger and punchier than most standard blends, while carrying its high alcohol content well. It never burns.  Instead, such a high proof helps this Kyloe maintain a nice richness.  7/10

BLACK BULL 12-YEAR-OLD

Black Bull Kyloe is nice, but here’s where things start getting really interesting.  The 12-year-old blend contains Highland and Speyside malt whiskies, along with lowland grain whiskies.  All were aged in either refill Sherry European Oak butts or refill bourbon hogsheads.  Based on the nose, I assume most of the maturation happened in bourbon casks.  Rich vanilla and toffee dominate, with waves of sherry and ripe pear becoming a larger part of the equation the longer the whisky opens up.  Taste-wise,  I get sweet and sour orange and creamy toffee, followed by hints of vanilla extract, cinnamon apple and a fruit tart.  The finish is oily and heavy, sweet and long.  Like it’s younger sibling, Black Bull 12-year-old’s high alcohol content doens’t impede the enjoyment of the whisky.  Quite the opposite.  The high proof helps carry those wonderful flavors, leading to a rich, robust tasting experience.  8.5/10

BLACK BULL 21-YEAR-OLD

Rounding out the core lineup is the “legally able to buy a drink” Black Bull 21-year-old.  This one breaks tradition a bit.  It’s made up of 55% malt whiskies, instead of the standard 50%.  The malts hail from Highland, Speyside and Islay.  The nose smells like a spice rack.  Big clove, nutmeg and allspice notes hit hard, alongside tangy red fruit and nuts.  This whisky is nothing but sweet and spicy.  Nay.  Elegantly aged sweet and spicy.  I best describe the taste as orange zest and apple that’s been simmering in brown sugar, nutmeg, and cinnamon all poured over homemade vanilla ice cream with a sprinkle of freshly cracked black pepper.  Those spices have to come from a combination of old oak casks and whatever Islay malts are being used here.  The finish carries a little heat, which quickly fades into a long, slightly drying spiced sweet caramel.  Wow.  This is an unforgettable and utterly fantastic blended whisky.  Kudos to the blender at Duncan Taylor for this wonderful blend.  9/10

Three whiskies that seem to get better with age.  Where else can you drink 21-year-old whisky at 100 proof for that price?  I was so impressed after tasting Black Bull’s core range that I went out and purchased their limited edition 40-year-old whisky.  Once I get around to that, you can bet I’ll share my experience with that expression!  As for the subject of this post, the 12- and 21-year-old come with a very high recommendation, especially for the price.  Black Bull Kyloe is fine, but I think  I’d rather pay the extra $20 and upgrade to the 12-year.

Thanks to Shand Imports and Duncan Taylor for the samples.  As always, all thoughts and opinions are my own.

Hilhaven Lodge Whiskey Review
Photo courtesy of Diageo.

Photo courtesy of Diageo.

Named after the famous Hollywood home, Hilhaven Lodge is a new offering from Diageo and Hollywood director Brett Ratner.  The whiskey itself is a blend of bourbon, Tennessee whiskey and rye whiskey.  Sounds interesting, right?

Ratner is the latest celebrity endorsing a whiskey, but the buck doesn’t stop there.  Based on what I’ve seen and heard online, Ratner is passionate about this whiskey.  Hell, he reportedly helped develop the whiskey with Diageo and is really putting his weight behind promoting this release.  But why? The answer is rather simple:  he loves whiskey.  Not in the hard-core super serious whiskey enthusiast kind of way, but rather just a big fan of the stuff.  Ratner is also the current owner of Hilhaven Lodge.

How is it?

Decent stuff, actually.  The nose is full of rye spice and sweet maple syrup.  Some charred fresh corn and vanilla follow.  Hilhaven Lodge is bottled at 40% abv, but tastes richer than expected.  Just like the nose, the flavors here are a decent contrast of sweet and spicy.  There’s an initial syrupy blast on entry.  Notes of spice, creamy vanilla and barrel char sit on top.  Not much complexity here, though.  The finish leaves behind notes of candied orange peel and cinnamon.

I love the idea of blending these three types of American whiskey.  The best parts of each come out, making this an enjoyable whiskey, if a little on the sweet side.  My only real complaint is this isn’t complex enough to warrant a $50 price tag.  7.5/10

Thanks to Diageo for the sample.  As always, thoughts and opinions are my own.