WhiskyFest featured whiskies of all kinds from around the world. But this is America. And in America we love our Bourbon. Born in Kentucky, it is an important part of our country’s history.
And there is no bigger bourbon maker than the Jim Beam distillery. From their Jim Beam white label to Knob Creek to Booker’s (one of my all-time favorite bourbons) there is something for everyone. At their booth we met Fred Noe, Booker Noe’s son and Jim Beam’s grandson. He is an icon in the bourbon industry.
He took the time to speak with Mark and me for a few minutes about his company, their new visitor’s center and their latest release, Jacob’s Ghost. This is a white whisky which usually means it is unaged (from the still to the bottle). Mr. Noe explained that Jacob’s Ghost is actually aged for one year then they distill most of the color out. This process removes the harshness associated with unaged whisky and adds flavor along the way. We tried this whisky and found the nose to be really fresh followed by a sweetness in taste along with notes of licorice. It is worth a try.
As we moved about the venue, only slightly veering off Mark’s planned attack, we stopped at the Wild Turkey booth were we met Eddie Russell and his father Jimmy. Jimmy has spent over 50 years working for the distillery and holds the title of Master Distiller. His son Eddie is a fourth generation Russell to work for the distillery (Austin Nichols Distillery). This father/son team collaborated to make Russell’s Reserve, a 10 year old small-batch bourbon. Another whisky that should be on the bourbon lover’s shelf.
Mark really has no opinion when it comes to bourbon since he is more of a scotch guy. He says the bourbon is too sweet (having a large corn content). So here is my opinion, if you want to try a truly great Wild Turkey product try the American Spirit. A well balanced, smooth bourbon.
Jim Beam and Wild Turkey (Austin Nichols) are very well known around the world. But America is seeing a growth in the whisky distilling business. Small “craft” distillers are popping up and growing in every state. And their products are making the industry more and more interesting. Don’t be afraid to try one of these not-so-well-known local whiskies. You will be pleasantly rewarded.
Tomorrow, for Part 3 or this series, I will be writing about our top three whiskies from the event and about a guy we met who every whisky lover should know, yet he is not a distiller.
Doug, Member #1