Single malt whisky - tasting notes

28 Jul 2009

Baker’s 7y

Tasting notes by Ruben Luyten - Posted in * USA

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 7 year old 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

Baker’s 7y 3 Ruben Luyten 2009-07-28

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Coming up

  • Clynelish Select Reserve
  • Mortlach 18 Year Old
  • Benromach 5 Year Old
  • Michters 10 Year Old
  • Glendronach 1995 #4408 (for TWA)
  • Glenlossie 1992 (Whisky Mercenary)
  • Mackmyra Midnattssol

1707 notes by Ruben

WhiskyNotes - Ruben LuytenThis blog is my personal collection of impressions, written while searching for the ultimate single malt whisky.