Bookers Bourbon Batch 2015-05 Maw Maws Batch
MASTER DISTILLER NOTES
Maw Maw’s batch was named for my Great Grandmother who played an important role in my dad’s life. The aroma for this batch is rich with hints of vanilla and toasted nuts, and the taste is well balanced with a warmth which moves to a clean, long finish.
Booker’s Bourbon, one of the few bourbons available uncut and unfiltered*, is proud to release the third batch in its 2015 collection, Batch 2015-03, which features a custom label celebrating founding distiller Booker Noe’s favorite part of the rackhouse and choice cut of meat — “The Center Cut.”
Booker liked to age his namesake barrels in the center of the rackhouse — the 5th floor — to achieve the robust flavor that Booker’s Bourbon is known for. This is where the temperature, humidity and sunlight combine to produce perfect aging conditions. As for the meat, Booker liked to cure his own and enjoyed nothing better than a thick slice from the center.
Booker’s Bourbon is proud to release the third batch in its 2015 collection, Batch 2015-03, which features a custom label celebrating founding distiller Booker Noe’s favorite part of the rackhouse and choice cut of meat – “The Center Cut.”
Booker liked to age his namesake barrels in the center of the rackhouse – the 5th floor – to achieve the robust flavor that Booker’s® Bourbon is known for. This is where the temperature, humidity and sunlight combine to produce perfect aging conditions. As for the meat, Booker liked to cure his own and enjoyed nothing better than a thick slice from the center.
Batch 2015-03, named the “The Center Cut,” is the first batch in the 2015 limited-edition collection that Fred Noe, Beam’s 7th Generation Master Distiller, selected with the help of the Booker’s Bourbon Roundtable, an exclusive group of top whiskey experts, enthusiasts and writers. For the first time ever, the Roundtable was also joined by local Louisville, Kentucky, chef, Coby Ming, who used her culinary expertise to help select a batch that embodies Booker’s whiskey preferences and ensures an ideal flavor profile for food pairing.
• Chuck Cowdery, Blogger and Author of “Bourbon, Strange: Surprising Stories of American Whiskey”• Geoff Kleinman, Founder and Managing Editor of DrinkSpirits.com• John McCarthy, Spirits Writer and Senior Managing Editor of Men’s Health Magazine• Jack Robertiello, Spirits Writer and Spirits Competition Judge• Tony Sachs, Spirits Writer and Huffington Post Blogger
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A wine list from Flask published in the early 1970s
Driving down Ventura Blvd in Studio City in the 1960’s has something in common with today, Flask Fine Wine & Whisky- Flask first opened its doors to the public in 1962. Decades later and it still remains a respected fixture in the Los Angeles community.
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