Hand-dipped. One at a time. Every time.
UNCUT & UNFILTERED BUT NEVER UNDERAGE
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LABEL INSPIRATION
Fred Noe - Beam Family 7th Generation Master Distiller
My dad, Booker Noe, enjoyed the art of curing – and tasting! – country hams almost as much as he enjoyed his bourbon. It was one of his favorite things.
Some might say Dad’s love of country ham was inherited alongside his love for distilling. My great grandfather Jim Beam would hang and age ham inside his own smokehouse in the backyard, which still stands today. When Dad later moved into Jim Beam’s house, he followed suit.
He would hang up to 50 country hams from the rafters of the smokehouse at a time, smoke them for a few days, wrap them up in newspaper and let the curing magic carry on for one year to eighteen months. He was so passionate about his ham that he was known to keep one in the trunk of his car. Once, he even brought it into a fine dining restaurant to show the chef what real Kentucky country ham should taste like.
Just like his bourbon, Dad had high standards for his ham. And he liked to keep things simple – his bourbon neat and his country ham paired only with a cracker or biscuit. As you’re getting ready for the fall season, take a note from Booker and try a nice ham alongside a glass of Booker’s Bourbon. You won’t regret it.
MASTER DISTILLER NOTES
The aroma is sweet with a subtle hint of vanilla that is mingled with brown sugar notes. The flavor is sweet at first with a long, smooth finish that warms your palate.
I know this batch would be one Dad would enjoy while he sampled the country hams Freddie and I cure today in the same smokehouse he and his grandfather Jim Beam cured hams in many years ago.
This batch is made up of 364 barrels, produced on a single date and stored in three warehouses. The breakdown of barrel storage is as follows:
51% came from the 7th floor of 9-story warehouse H
5% came from the 3rd floor of 7-story warehouse P
44% came from the 4th floor of 7-story warehouse P
