Booker's Bourbon Batch 2015-3 Honors The Center Cut

Booker’s Bourbon Batch 2015-3 Honors The Center Cut

Booker's Bourbon 2015-3 Center CutThe march of the 2015 limited edition commemorative labels honoring the legacy of former Beam master distiller Booker Noe continues on the bourbon bearing his name. A few weeks back we learned Batch 2015-2 of Booker’s Bourbon had already hit store shelves, and now word comes even more recently the upcoming Batch 2015-3 is being nicknamed “The Center Cut.”

Booker’s Bourbon Batch 2015-3 “The Center Cut” celebrates two of Noe’s “center” passions – the part of the rackhouse for whiskey aging and the choice cut of meat, according to Beam. It is said he liked to age “his namesake barrels in the center of the rackhouse — the 5th floor — to achieve the robust flavor that Booker’s Bourbon is known for. This is where the temperature, humidity and sunlight combine to produce perfect aging conditions.

“As for the meat, Booker liked to cure his own and enjoyed nothing better than a thick slice from the center.”

For this latest Booker’s selection current Beam master distiller, and son of Booker Noe, Fred Noe convened for the first time in 2015 the Booker’s Bourbon Roundtable for help in choosing what went into bottle. This group of “top whiskey experts, enthusiasts and writers” chose a bourbon outlined below which will retail for around $55 when it debuts this month:

  • Proof: 127.2
  • Age: 7 years, 2 months and 28 days
  • Nose: Vanilla with oak
  • Finish: Long, sweet finish

“It was Dad’s tradition to gather friends around his kitchen table to taste and select the next batch of Booker’s Bourbon,” said Fred Noe in a statement, “and I’m proud to honor his legacy with this first Roundtable selection of 2015. This batch gives Booker’s Bourbon fans a look at the man behind the bourbon. A man who enjoyed the simple things in life, including a strong, robust bourbon, a juicy center cut of meat, and family and friends to enjoy it with.”

Booker's Bourbon 2015-3 Center Cut

Shop for Whisk(e)y on ReserveBar


Subscribe to our newsletter