Baker’s is made from the recipe preferred by Baker Beam, the great grand-nephew of the legendary Jim Beam. It uses a yeast first developed in the 30′s to provide a smooth texture and consistency from batch to batch. This type of whiskey is called “sour mash” bourbon.

It is said to be appreciated by cognac afficionados as a replacement for their favourite after dinner dram.

Baker’s 7y (53,5%, OB 2007)

Nose: new leather, mint. Rye. Fresh oak. Caramel, vanilla and some cinnamon. Flowery notes as well, which is not really common in bourbon but quite nice indeed. Less powerful than other cask strength bourbons maybe, drier and a tad more complex. With a splash of water: hints of banana and ripe plums. Maple syrup. Mouth: rich and mellow. Peppermint, ginger, vanilla. Oranges. Some caramel and toasted peanuts. Spicy, although the alcohol may help to exaggerate this. Pine wood. Finish: banana with a dark chocolate coating. Ginger. Sweet and long.

Nicely balanced and smoother than most other bourbons at this strength (e.g. Buffalo Trace or William Larue Weller).

Score: 82/100