The Jim Beam distillery of Beam Suntory produces Booker’s whiskey, a small batch whiskey.

Raised at a distillery in the heart of Kentucky, Booker Noe was a sixth-generation Master Distiller. Bourbon was in Booker’s blood from birth. He was finally able to pursue his passion of distilling at the age of 21.

He introduced small batch bourbon to the world in 1992 and is credited with creating the phrase “small batch.” Booker’s True Barrel Bourbon was created using this distinctive bourbon style. influenced by customs from two centuries ago.

Among Jim Beam’s labels, the “Small Batch Bourbon Collection” has the highest alcohol percentage. It consists of a variety of cask-strength, non-chill filtered, unfiltered, uncut solid bourbons that range in proof from 121 to 130.6.

The late Booker Noe, who first bottled his raw, uncut bourbons for friends and family, personally chose the brand’s bourbons.

The late Booker Noe, who first bottled his raw, uncut bourbons for friends and family, personally chose the brand’s bourbons. This batch of Booker’s, aged at center cut, is named for Tommy Crume, a longtime confidant of Booker Noe who started working in distilleries as a young man and spent decades closely collaborating with Noe. Crume was honored at Booker’s Round Table with the inaugural class of 2017 to be in his namesake after he retired in 2016.

A limited-edition mix of whiskies, this unique homage to bourbon was created between January 2009 and July 2010. The 335 barrels that make up this whiskey were taken from three warehouses at precisely 6 years, 4 months, and 6 days—a comparatively tiny batch for a distillery of Jim Beam’s cosmic proportions. This bourbon, which has a high octane content of 128.5 proof, has a strong aroma and a pleasant aftertaste. This bourbon has a warm, lingering finish with complex aromas of vanilla, tobacco, citrus, and basil.

Grab a bottle of Booker’s 2017-01 right now!

Booker’s Bourbon Tommy’s Batch Notes on Tasting

With traditional aromas of vanilla, molasses, charred wood, sweet salty maize, and herbs, it has a big, strong nose. The palate is sweet with tobacco, vanilla, toasted almonds, and brown sugar after the initial burn. The finish is warm and lengthy, with lingering notes of honey nut cereal, molasses, and barrel char, and a faint taste of chocolate, oranges, and fresh basil.