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Jim Beam Distillery USA

Basil Hayden's Kentucky Straight Bourbon

Jim Beam High Rye Concentration Bourbon Review.

Provenance: Kentucky (USA)
Typology: Kentucky Straight Bourbon
Gradation: 40%ABV
Ageing Barrels: Toasted American Oak
Chillfiltered: No
Additional Coloring: No
Owner: Jim Beam (Beam Suntory)
Average price: € 40.00
Official website: https://www.knobcreek.com
Vote: 72/100

After the well-known Knob Creek, I find myself with a bottle of Bourbon from the large Jim Bean family that has recently started peeping in Italian supermarkets as well.
Born in 1992, it bears the name of the distiller Meredith Basil Hayden Sr., who, at the end of the eighteenth century, made a Bourbon with a high concentration of rye that today’s producers were inspired by recovering the original recipe, composed of 63% by corn, 27% by rye and 10% by malted barley.
At the time, the tradition continued thanks to his nephew Raymond, who founded a distillery in Nelson County producing a whiskey called Old Grand Dad, in honor of his grandfather.

Part of a line consisting of four “small batch” whiskies (remember that this labelling, which would indicate a limited quantity production, loses some meaning when applied to large-scale distribution), this Basil Hayden’s initially had a declared age of 8 years, which lost in 2014.
Under this name there are also other expressions: the Dark Rye, the 10yo Rye, the 10yo Bourbon and the Caribbean Reserve Rye.

Tasting notes

Brass in the glass.
The nose is quite light, with wood spices dominating the softer components declined in ripe peach, maple syrup, vanilla, sweet licorice, lemon spray. Leather. The set has a functional equilibrium, but the low gradation makes it ineffective.
And even in the mouth it’s confirmed to have a thin body, with aromas that tend to quickly escape after each sip,leaving only an alcoholic and woody trail. Wood spices, vanilla, caramel, light note of tobacco, leather. Pleasant but elusive.
Short and dry finish of wood, caramel, leather.

The potential on the nose is there, bringing yourself to assume that a few more degrees of alcohol would have made this Bourbon much more interesting, while this way it’s pleasant but forgettable, leaving no trace.

More from Jim Beam in the blog:
Knob Creek 100 Proof

Other perspectives:
The Whiskey Jug
Breaking Bourbon

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