whiskey

Booker’s Batch 2016-01 “Booker’s Bluegrass” Bourbon Review

Photo courtesy of Booker's.

Photo courtesy of Booker’s.

Since 2015, every batch of Booker’s bourbon from Jim Beam has been given a name in addition to a batch number.  From a marketing standpoint, it seems to be working.  The brand experienced double digit growth in 2015, according to Nielsen data.  This particular batch, the first of 2016, is named “Booker’s Bluegrass” after Booker Noe’s love of bluegrass music.

As stated right on the label, Booker’s is aged between six and eight years.  This one sits right in the middle at 6 years and 11 months old.  This batch comes to us at 127.9 proof, uncut and unfiltered.

The nose carries an overall profile that’s typical of Booker’s.  There’s robust caramel and vanilla, with a touch of oak and nuts.  I can pick out some sweet corn grain, but it’s not as prevalent as in past batches.  The high proof delivers big flavors.  On the entry is a little heat, followed by sweet corn grain, roasted nuts, and vanilla.  Caramel provides a bit of sweetness alongside the corn note, but it seems a bit thin.  Booker’s usually ends with a long finish.  This batch, however, features a shorter finish than expected.

This is a good, solid batch of Booker’s, but not a particularly memorable one.  As I wrote before, all batches of Booker’s carry an overall similar flavor profile.  Since they are all “small” batches, some variation will take place. Though a delicious and extremely sippable whiskey, this batch doesn’t quite stand up to last year’s excellent “Dot’s Batch”, but it’s close.  That said, if you’re a fan of the brand, you won’t be disappointed with “Booker’s Bluegrass.”

8/10
(Note: A review sample was provided by Booker’s.)

Barrell Bourbon Batch 006 Review

Barrell Bourbon Batch 006

Batch 006 of Barrell Bourbon hit shelves soon after the excellent Batch 005 release.  We don’t know what distillery this comes from, but here’s what we do know.  It’s distilled in Tennessee and its mashbill is comprised of 70% corn, 26% rye, and 4% corn.  It’s also 8 years old and 122.9 proof.  So far, on paper it’s the same as the previous batch.  Batch 005 was aged 3 months longer and carries a slightly higher proof. Batch 006 was aged on lower floors of the rick house, where maturation is just a tad slower compared to whiskey aging on higher floors.

Compared to Batch 005, the current Batch 006 is more mellow.  Toffee and sweet roasted corn jump out of the glass.  Diving deeper, I pick up oak, vanilla extract and fruit.  Taste-wise, there’s a very brief alcohol hit.  Again it’s brief, and not as bad as you’d think from barrel proof bourbon.  What immediately stands out is how oily and creamy this bourbon is.  It’s like sweet buttered corn bread with maple syrup.  The rye spice compliments and cuts through these rich flavors.  On the backend leading to the finish is a touch of vanilla and Red Hots.  The finish is long, and leaves behind a combination of barrel char, orange peel and cinnamon candy.

Barrell Bourbon founder Joe Beatrice makes it a point that each batch of bourbon is unique.  The release of Batch 005 and Batch 006 is basically an exercise in barrel maturation location.  Beatrice has selected some outstanding barrels for both batches.  Batch 005 comes across as spicier, with that spice showing up as cinnamon.  Batch 006 is just a touch richer and better balanced, but you won’t go wrong with either release.  Highly recommended!

8.5/10
(Note: A review sample was provided by Barrell Bourbon.)

Michter’s US*1 Sour Mash Whiskey Review

Michters Sour Mash

We’re kicking off a week of Michter’s reviews with a look at their Sour Mash whiskey.  Sour Mash is the method of using a portion of previously fermented mash to start a new mash.  The process helps pH levels in the mash, affecting overall flavor of the final whiskey.

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