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
This batch honors the homeplace of not only my dad, Booker Noe, but several generations of Beam family members, including myself and my son Freddie.
Dad was born in Springfield, Kentucky, but spent a good amount of time in Bardstown visiting friends along with his grandfather, Jim Beam. After going to college, he moved to Bardstown full-time to join the family business.
Dad lived in Bardstown for more than 50 years and was well known in the community for his infectious personality. He was the ultimate host, always inviting people over to the house for drinks and dinner parties. These events became well known across town, especially when Dad was serving his country ham that he would smoke right in the backyard - a practice he learned from his grandfather, and one that I continue to this day.
Today, I live in the same house in Bardstown that my great-grandfather Jim Beam lived in, and Freddie is right next door with his own family. Though it may be called the Bourbon Capital of the World, to us this special place is simply ... home. Bardstown Batch represents all of the happy times we’ve shared here, and I hope you are able to enjoy this batch alongside close family and friends.
MASTER DISTILLER NOTES
This batch has the matured amber color you’ve come to expect from our well-aged, cask-strength Booker’s Bourbon. You experience nice brown sugar and caramel aromas with a hint of charred oak when you lift a glass of this batch to your nose, and the sweet caramel character continues in the taste, along with some bakery spice.
It was a hot, humid day in Kentucky when I selected this batch, but the full-bodied taste will make it an ideal pour as the weather starts to turn crisp in the months ahead. With a clean, pleasant finish this batch is as inviting as the town that it’s named for – welcome to Booker’s Bardstown Batch.”
The batch is made up of barrels from four production dates that were aged in six distinct rackhouse locations within five different warehouses
The breakdown of barrel storage for Booker’s Bardstown Batch is as follows:
8% came from the 2nd floor of 9-story rackhouse H
27% came from the 5th floor of 9-story rackhouse H
24% came from the 6th floor of 9-story rackhouse D
11% came from the 5th floor of 7-story rackhouse Z
19% came from the 5th floor of 7-story rackhouse 1
11% came from the 8th floor of 9-story rackhouse J
