Booker's True Barrel Bourbon, Kentucky Straight Bourbon Whiskey, 6 years 1 month, batch no. 2017-01E, 62.70% abv.

Originally, the line started when the grandson of Jim Beam, Booker Noe, began hand selecting barrels for friends and family way back when. After 1988, Booker's increased availability by converting it into a small batch-type release for the general public. This particular batch has a mash bill of 75% corn, 13% rye, and 12% barley. The "e" in the batch number signifies it was for export (I'm tasting this is Busan, South Korea). No idea if there is anything different from the local US bottling.

Nose: initially honey syrup, chocolate wafers, couldn't tell it has over 60% abv. Seems pretty complex (different nose distances give a variety of aromas). A far nose gives lemon zest, a medium length nose gives graham crackers, honey, honey oats, chocolate wafers. A nose at the glass rim gives red apples, more chocolate wafers, I want to say coconut... am I inebriated?!?! Never had a bourbon with a complex nose actually.

Palate: not complex, some sweetness, some wood. I think there is cooked corn in there too. With time the wood becomes more sour, something akin to sour cherries without the fruitiness, or is that the drying effect?

Finish: moderate, high abv kicks in, very dry, viney, a flash of green grass, a hint of white sugar sweetness.

Dry glass: fruity, floral, fresh grass, waxy.

The nose is the most interesting part for a bourbon. It's usually honey or maple syrup when I smell bourbons, but not this time. However, a majority of bourbons tend to taste much better relative to scotch at high abvs in my opinion. I feel the high abv makes everything temporary though. Flavors just flash right by and then the abv spice takes over. Moreover, I think that after drinking some abv potent and flavorful scotches beforehand, many of the original flavors might have been muted out. Had this at @wood_side_bar.
My tongue is dead.

Grade: B-

Image courtesy of Eric Yee.

Eric Yee

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