Booker's Rye
Kentucky Straight Rye Whiskey
Tasting Notes
Limited Edition
136.2 Proof
Aged 13 years
Unfiltered and Barrel Strength
Jim Beam
>70% Rye, <30% Corn and Unspecified Malted Barley
Color: Umber
Nose: Spice, Oak, Candied Nuts, and Orange Marmalade
Taste: Toffee, Cinnamon, Leather, and Mint.
Finish: Very Long Spice Bomb Burn. There is a subtle mint note at the very beginning and the entire rye coats the palate with a silky texture
Body: Thick
Personality: Booker Noe
Impression: This is a very rare rye because this exact mash bill will never be made again. It is a one-off rye. We absolutely love it. From the very first olfactory sensation to the very end of the finish, this is an exceptional rye whiskey. There is a pervasive chewy dough character throughout. If you can get your hands on some of this rye whiskey.... do it. We would drink this whiskey year round if not for the limited availability. It is a great whiskey to drink in the colder months especially around the Christmas time with family and friends. This is the swan song of Booker Noe master distiller (1960-1992).
Chicken Pot Pie Crumble: all components of casserole are cooked seperately...poach 2 chicken Breasts and 4 chicken thighs In 3 cups chicken stock for 10 min until breast are 160 and thighs are 180. Set aside and when cooled shred the meat . Reserve 1 cup of the strained poaching liquid. Crust: 2 cups AP flour, 2 tsp baking powder, 3/4 tsp table salt, 1/2 tsp black pepper , 1/8 tsp cayenne and whisk together . Combine chilled 6 tbsp butter in small pieces with hands until texture of dough is like cornmeal. Add 1/2 cup grated Parmesan then 2 tbsp heavy cream and mix together. Break dough into 1/4 inch pieces and spread on baking sheet. Par bake at 450 for 15 min...In Dutch oven steam 1 whole sliced white onion, 2 chopped carrots and 2 chopped celery ribs for 10 min with lid on. Remove from Dutch oven then sauté 10 ounces cremini mushrooms for 10 min then add 1 tbsp tomato paste and 1 tsp soy sauce and cook for 1 min then remove from Dutch oven. Create a volutee sauce in Dutch oven using 4 tbsp butter and 1/2 cup AP flour. Once roux forms cook for 2 min and slowly add the 1 cup reserved chicken poaching liquid then 1 cup whole milk. Bring to a simmer and add 2 tsp lemon juice. Season with salt and pepper. Add all the vegetables back to the veloute sauce and add 3/4 cup frozen peas and 2 tbsp chopped parsley . Place in casserole dish and put the par cooked crust on top and cool 15 more min in 450 oven then let cool for an hr. ...both bread pudding and pot pie adapted from season 11 ATK