George T. Stagg Bourbon (Fall 2015)
more floral
Booker's Rye Whiskey Big Time Batch (2016 Release)
Rye
Booker's // Kentucky, USA
RARE
Laid down by the man Booker Noe himself in 2003, this is a rare rye whiskey from the Booker's label distilled at the Beam Distillery in Clermont, Kentucky. Booker Noe was the Master Distiller at Beam from 1960 to 1992, when he handed off the reigns to his son, Fred Noe. This rye was part of a small batch experiment of about one hundred casks that Booker stowed away in his favorite rack houses, D & E, both of which see sun-exposure throughout the day.
These are some of the last casks filled by Booker before his death in 2004. "Big Time Batch" is uncut and unfiltered at an irascible 68.1% ABV and aged for precisely 13 years, 1 month and 12 days.
Laid down by the man Booker Noe himself in 2003, this is a rare rye whiskey from the Booker's label distilled at the Beam Distillery in Clermont, Kentucky. Booker Noe was the Master Distiller at Beam from 1960 to 1992, when he handed off the reigns to his son, Fred Noe. This rye was part of a small batch experiment of about one hundred casks that Booker stowed away in his favorite rack houses, D & E, both of which see sun-exposure throughout the day. These are some of the last casks filled by Booker before his death in 2004. "Big Time Batch" is uncut and unfiltered at an irascible 68.1% ABV and aged for precisely 13 years, 1 month and 12 days.
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age13 Year
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Cost
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abv68.1
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RyeUnlike bourbon, rye whiskey can be made anywhere in the world. But if made in the US, the mash bill recipe must be at least 51% rye and it must be aged in new, charred oak barrels with no age requirement. Elsewhere, the rye whiskey will be made keeping the country of origin's rules regarding the recipe and minimum aging.
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Cask Typenew, charred American oak
Tasting Notes
""Big Time" is appropriate as the nose bursts with rye spice and indications of heat from that skyscraping proof. Also find dark brown sugar, oak, and a brownie-like chocolate. "Big Time" strikes again with a bold palate that needs to be sipped twice before flavors start settling in which in part consists of rye spice, oak, nutmeg, cloves and vanilla. The hot finish lingers indefinitely. Open it up with water to reveal butterscotch and to soften the profile, and then cool it down and tame the beast with an ice cube to elevate a rich sweetness to the forefront."
Added by
Jake Emen
Score
94