Eleven years after their founding in 1935, Heaven Hill Distillery signed on Earl Beam as Master Distiller, who stayed at the helm for almost 30 years. He wasn’t the first Beam to work at the distillery nor the last. His legacy is exceeded only by his son, Parker Beam, who began with the company in 1960, succeeded his father as Master Distiller in 1975, and remained in the role for almost 40 years.
To preserve its character, this was non-chill filtered. It’s the oldest rye produced by Heaven Hill, and “only the second Rye in the collection.”
The distillery notes it has spiced- and fruit-forward aromas with notes of “black cherries mixed with honey, cinnamon and cloves” on the palate. In further honor of Parker Beam, some portion of proceeds go towards supporting ALS research. Sounds decent and delicious; let’s taste.
Quick whisky question
Single malt is everywhere, but what does it mean? We want to know what the word “single” means to you. Three quick questions, under a minute.
Tasting Notes: Parker’s Heritage Collection 17th Edition 10-Year Cask Strength Kentucky Straight Rye
Vital Stats: Aged for ten years in new American oak, 64.4% ABV, mash bill: 51% rye, 35% corn and 14% malted barley, SRP $185/ 750ml bottle.
Appearance: This whiskey is a moderate golden brown in color.
Nose: This is profoundly aromatic, filling my dining room upon pouring into my glass. This leans towards the caramel side of things with notes of butterscotch, toffee, and butter-poached pecans. The spice notes remind me of mulled wine, with hints of clove, cinnamon, and orange peel. Closer in, the aromas lean towards baked, golden-apple pastries such as streusel and pie, all drizzled with caramel sauce. Layers of flavor developed with time in the glass, showing scents of snuffled candles, oloroso sherry, and popcorn. I wanted to keep sniffing!
What Will Whisky Look Like in 2027? Voices from Whisky Live Paris
READ THE STORYPalate: This is rich and tannic. Instead of being prickly and aggressive, the high alcohol content seemed to evaporate on the palate. Flavor-wise, I picked up notes of spiced apple sauce, flaky pastries, and pecan pie. The finish shows notes of buttered popcorn and fall leaves before becoming intensely mineral. The tannins leave the palate a touch dry, which suggests to me that this would pair well with fatty foods such as rich stews or butter- or caramel-based desserts. Though I am a bit hesitant to recommend you do anything with it other than sit quietly and sip.
Latest On The Whiskey Wash
