Booker’s Bourbon “Noe Secret” Batch 2015-06 Review
Photo courtesy of Booker's.

Photo courtesy of Booker’s.

Batch #2015-06, or “Noe Secret”, is the last batch of Booker’s of 2015.  It’s also the third batch selected by the Booker’s Roundtable, a panel of journalist and spirits writers.  This batch is aged 6 years, 8 months and 7 days, making it one of the younger batches released this year.  It’s bottled at a hearty 128.1 proof.  Remember, Booker’s is uncut and unfiltered.  This is straight from the barrel.

Jim Beam master distiller Fred Noe, son of late Booker Noe, explains this batch’s name:

“This batch’s name is a play on words, because Dad kept no secrets — in his life, or in the way he made his bourbon.  He used only the best ingredients available, and made me promise that after he retired, the recipe for Booker’s would never change — and it hasn’t. Booker’s Batch 2015-06 offers fans the robust, full-bodied whiskey profile they’ve come to know and love, just the way Dad liked it.”

The nose is full of vanilla, more so than the last batch of Booker’s I tasted, 2015-04.  It’s also not as grain forward as that batch.  Sweet corn, while still present, is just not as upfront.  Layers of caramel and barrel char build over a fresh red fruit note.  Sweet vanilla and light caramel present themselves upon entry.  Some oak, nuts and corn mash follow.  In a strange way this batch of Booker’s tastes closer to a high proof Jim Beam Black than it does the traditional Booker’s profile.  The finish is long, leaving you with some caramel corn and oak tannin.

Another win for Booker’s.  While not as fiery on entry as other batches, “Noe Secret” has a slight fruit note and it’s a welcome addition.  Pricing is in line with other batches – $59.99 for a 750ml bottle.  I’ve said it once, and I’ll say it again – Booker’s is the best thing coming out of Jim Beam right now.  Recommended.

8.5/10
(Note: A review sample was provided by Beam Suntory.)

Whiskey & Cigar Pairings

A while back Anthony at CigarsCity.com reached out to gauge my interest in writing a whiskey and cigar pairing article.  I’m not really a cigar smoker, as I’ve only had a handful of them over the years.  Cigars and whiskey pair together really well, as they share a lot of similar tasting notes.  They seem to have been made for each other.  Anthony offered to send over a few cigars.  In the spirit of research, I thought, “Why not?  Let’s do it.”

From the start, I decided to stick to American whiskies for these pairings.  I either picked a whiskey that shared one or more of the tasting notes with the cigar, or a whiskey that would compliment the cigar.

Rocky Patel Fusion

This medium-full bodied cigar had cocoa, pepper and earthy notes, and uses an Ecuadorian Sun Grown wrapper.  I tend to get a cocoa note from some older whiskies.  Here, I paired this cigar with Elijah Craig 18-year.  It’s sweet woodiness and long finish fit nicely with the slightly spicy Rocky Patel Fusion.

My Father Connecticut

A milder stick that uses Connecticut Shade as its wrapper, My Father Connecticut was described to me as earthy and nutty, with a white pepper note.  With that description I went straight for Basil Hayden.   The bourbon, produced by Jim Beam, has a high percentage of rye in it’s mashbill.  It’s also bottled at a low 80 proof.  It paired with My Father Connecticut beautifully.  Neither overpowered the other.

Camacho Ditka Signature

Anthony threw this cigar in the mix because Mike Ditka once coached the New Orleans Saints.  God, I still can’t erase that image of Ditka and Ricky Williams in a wedding dress.  Anyway, this stick features Honduran Criollo as a wrapper and is medium to full bodied.  Tasting notes here are black pepper, cream and fruit sweetness.  I had to find something that can stand up to those big flavors, and went with Pikesville Rye.  This 110 proof offering from Heaven Hill has a beautiful sweet and spicy combination of flavors, and is strong enough to handle the Ditka Signature.

Crowned Heads Jericho Hill

In terms of strength, Crowned Heads Jericho Hill sits right in the middle of the pack as a medium-bodied cigar.  It uses Mexican San Andres as its wrapper, and carries cocoa, buttery notes with earth and honey.  I paired this stick with Blanton’s.  The whisky is nicely rounded – not too sweet, spicy or woody.  Again, attributes that didn’t compete with the cigar, but rather complimented them.

Montecristo Platinum

Full-bodied, Montecristo Platinum features strong wood notes and some sweetness.  A cigar with a personality this big deserves a giant bourbon, and there’s no stronger bourbon readily available than Booker’s.  It’s vanilla and barrel char notes compliment the cigar’s flavors without overpowering.  My favorite pairing of the bunch.

Thanks to Anthony at CigarsCity.com for the cigars!

 

Have Yourself a Merry Little Cocktail

Passing along some holiday cocktail and punch ideas from our friends at Laphroaig, Basil Hayden’s, and Auchentoshan.  Cheers!

Photo courtesy of Beam-Suntory.

Photo courtesy of Beam-Suntory.

Laphroaig® Ginger[Bread] Man
Created by Tyson Buhler (New York, NY)
Ingredients:
  • 1 1/2 parts Laphroaig 10 Year Old
  • 3/4 parts Cantaloupe Juice
  • 3/4 parts Lemon Juice
  • 1/2 part Ginger Syrup
Method: Combine ingredients in a cocktail shaker with ice. Shake and strain into coup glass.
Photo courtesy of Beam-Suntory.

Photo courtesy of Beam-Suntory.

Basil Hayden’s® Spiced Christmas Punch (Serves 16)
Created by Joaquín Simó (New York, NY)
Ingredients:

  • 1 bottle Basil Hayden’s® Bourbon
  • 6 parts Sweet Vermouth
  • 6 parts Black Tea
  • 12 parts Fresh Apple Juice or Apple Cider
  • 8 parts Fresh Lemon Juice
  • 4 parts Demerara Simple Syrup
  • ½ part Angostura® Bitters
  • 24 parts Club Soda
  • 6 Ice Blocks* (see recipe below)
  • 1 Cinnamon Stick (for garnish)
  • 12 Apple Slices (for garnish)
  • 1 piece of Nutmeg (for garnish)

Method: Add Basil Hayden’s® Bourbon, sweet vermouth, black tea, apple juice, lemon juice, Demerara syrup and Angostura® Bitters in punch bowl and stir. Top with club soda. Carefully place the 6 pre-made ice blocks into the punch bowl and garnish with apple slices and freshly-grated cinnamon and nutmeg.

Ice Blocks*
Ingredients:

  • 24 parts Water
  • 12 Apple Slices
  • 6 Cinnamon Sticks
Method: Prepare ice blocks by filling 6, 4-ounce square plastic containers with water, two apple slices and one cinnamon stick each, and place in the freezer.
Photo courtesy of Gabi Porter.

Photo courtesy of Gabi Porter.

PEPPERDIER CHRISTMAS PUNCH

By Masahiro Urushido, New York Bartender

(serves 8 – 10)

  • 6 oz. Auchentoshan American Oak Single Malt Scotch Whisky (infused with raisins)
  • 8 oz. Scottish Breakfast Tea
  • 6 oz. Fresh Lemon Juice
  • 4 oz. Dubonnet Rouge Aperitif
  • 2 oz. Rothmans & Winter Orchard Apricot Liqueur
  • 1 oz. Ledgy Creme de Cassis
  • Sparkling Wine

Garnish: Rosemary + Cranberries + Orange Slices + Bay Leaves

Mix all ingredients except sparkling wine in a punch bowl. Garnish with rosemary, cranberries, orange slices and bay leaves. Top with sparkling wine.