Bourbon_Obsessed_Lexington
Booker's Bourbon Batch 2021-02 "Tagalong Batch"
Bourbon — Kentucky, USA
Reviewed
July 14, 2021 (edited January 19, 2022)
Unsure what all the fuss is about I felt compelled to grab this at $77. While higher than the all-time low if $65 it still tips the scales at damn expensive for a 6yo full proof bourbon. The profile has changed, they say. Bookers is the bees knees, they say. I honestly don’t know what to believe anymore. It’s just more expensive - and with stiff competition.
Nose starts out with classic Beam aromas - dried oak, brown sugar, cherries, red-hot candies and a nutty note. So far it reminds me of Bakers 13 and a few good Knob Creek store picks. Disclaimer: I like Beam.
Initial palate impression - this is Bookers. It’s hot, loaded with flavors in line with the nose and has more white pepper and wood than Knob Creek. There are some nice elements of toasted nuts and black tea in there. If I have any complaint at this point it is a slight black walnut note on the finish. I’m averse to anything bitter and others might not be turned off by this.
Warm Kentucky hug - check. More wood than expected for a young bourbon - check. Slightly drying finish… a bit tannic even.
Made up of barrels from three production dates, aged in six different rickhouse locations. Nearly 70% comes from the 6th and 7th floor of a 9 story rickhouse. The other 30% comes from the middle of 4 other rickhouses. I wouldn’t be surprised if per of this blend is closer to the 13-14y mark with the tannic wood notes but the younger 6 year barrels likely give the pop of brown sugar and cherry esters.
It’s Bookers. Probably worth a premium over Knob Creek 9y given the additional complexity - but you also have to want that pepper, tannic wood and heat. Is it in the realm of JD barrel strength or ECBP at $55-70 when available? No. Is it as approachable and well rounded as 1792 FP, that somehow clocks in around $40-50 when it can be found? No. If you like bold and classic, and (once) widely available then this still has a niche. Not huntable level goodness, just solid. If it keeps turning up under $80 the I will continue to keep one around. Any more of this $95+ business and I will be sticking to OGD 114 and KC 9 store picks Mr. Beam. That said, thank you for what you turn out.
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While I would agree the 9 year Knob 100 proof is still an exceptional value and (knock on wood) will hopefully continue, in no way would I make it a comparable distillate to Bookers. The fresh orchard notes and spice rack alone make Tagalong exceptional, no doubt I will keep my Bookers Fan Boy ticket punched for the foreseeable future!
@ghill40509 i think the only time I even buy white is for making risotto.
WOW! What a great review and lively discussion. @LiquorLonghorn @PBMichiganWolverine ,I too am finding difficulty with the high proofers having to either enjoy a reduced shot or add some water which seriously cuts the aroma and flavor. As for wine, I continue to enjoy a heavy body red (Rioja, Chianti, Bordeaux) with a steak or red sauce and pasta but have similar issues to the high proof bourbons. Cote du Rhone works pretty well and I don't have to keep them in the cellar for years. Old vine Zin is my favorite but it really hits me. Don't much care for many whites but when in France or Italy and they recommend white, try the local stuff.
@PBMichiganWolverine Wow, that sounds amazing! I'd probably enjoy even a Gallo boxed white in such an idyllic location.
@ContemplativeFox the only white wine I ever liked was a Santorini one. Then again...sitting at a vineyard overlooking the caldera in Santorini would make anything taste good
@PBMichiganWolverine I've never really gotten into whites either. I've found some good ones, but I'm not sure I've found a great one. I really like funky, complex style without too much tannin or sourness. For VFM, I usually go for Sonoma/central coast Californian reds, Portuguese reds, some Australian syrah, or Italian sangiovese/super Tuscan. Sometimes I'll lay down the cash for a particularly appealing (left bank) bordeaux, cotes du Rhone GSM, Cabernet franc, or Napa/Washington red. I've also enjoyed some bourbon barrel aged wines like @BDanner mentioned.
@LiquorLonghorn @BDanner @cascode @PBMichiganWolverine thank you for all the recommendations! Terroir seems to be so much a part of wine and my journey is just beginning. Drilling down from latitude to country to region seems like a chore but finding a favorite soil seems to predict what will win over a palate. I blame 1000 stories bourbon barrel finished Zinfandel for sidetracking me but Julian Van Winkle’s Spanish offerings, the 19 Crimes series and Argentinian Malbec are really doing it for me at the moment.
@Bourbon_Obsessed_Lexington I occasionally line a good wine. The wife and I are partial to French Cotes de Rhône and Provençal wines. We also enjoy Italian whites and unoaked Chardonnay (maybe the only time you’ll hear me advocate for less oak…). You are right in however bewildering the spirits world is, wine has so much more to absorb and they’ve been doing it a lot longer. My father gets Wine Spectator, and no sane mortal on a budget could get through every bottle they review in an issue, and there are about 14 issues per year!
Oh...and nice review on the Booker's. Held my nose and plunked down $90 for this bottle (luckily it's bonus time at work).
@Bourbon_Obsessed_Lexington I went Beer, Sweeter Wines, Dry Reds, Gin, Brown Magic Water in my progression. I still crave a Red with a good steak or Italian fare at times. The good news is that there are tons of good Reds out there in the $12 to $25 range. Bourbon Barrel Aging is also becoming a thing for a lot of them, (1000 Stories even features a Buffalo on their label, subtle right?). Oregon's Willamett (rhymes with Dammit) Valley, California, Australia and NewZealand are all good choices. North Carolina has some great reds coming out. When Big Tobacco left, they discovered the soil and climate in NC's Piedmont region is very similar to Sonoma Valley's. Richard Childress Vineyards (yes, the NASCAR team owner) has some good options, though they aren't as good a VFM as the California/Washington/Oregon guys. Think of them as you would Craft Whiskey.
@PBMichiganWolverine Yes, the Barossa is my favourite region. Victorian reds are also very good. The NSW Hunter Valley reds are much beloved by wine cognescenti but I've always thought them to be a little hard and flinty. They do cellar very well, however.
@cascode how can I have forgotten Aussie wines? Yeah—-Barossa valley wines are amazing
@PBMichiganWolverine If robust is what you like then add Australian wines to that list.
@Bourbon_Obsessed_Lexington i am —-only reds though. Personally I like the robust ones like Bordeux, Rioja, Chilean, Argentinian Malbec, and Oregon Pinot Noirs
@PBMichiganWolverine @LiquorLonghorn are either of you into wine as well? I’m trying to explore reds but if whisk(e)y is expansive then navigating wine seems insurmountable
@Ctrexman I can nab and ship you a bottle but sadly my local grocer is out and big box stores all want $95-99 which seems outrageous
@LiquorLonghorn I can’t take the high proof either , always need to water it down. Which is why quite honestly, I’d rather just buy the already proofed down versions at 40-48% when available as an option
I had to throw in the towel on the barrel proof beasts. It was a sad realization but my stomach was telling me it was time. I’m beginning to rediscover the joys of 55% and lower drams again, but with much less frequency.
Very nice review, Im missing Bookers havent seen for over a year now used to see it frequently