The meticulous production technique mandated by American law is one of the most fundamental traits that distinguishes bourbon from other whiskies. Bourbon can only be called that if it includes at least 51% maize, has been aged in new charred oak barrels, and has been distilled to a strength of no more than 160 percent. One area that is gaining prominence is small batch bourbons. This expression refers to whisky made by combining the contents of a small number of carefully selected barrels, and it is one of the more popular types.
Uncovering the Mysteries of Small-Batch Bourbons
This type of bourbon frequently requires the careful selection and blending of ten to two hundred barrels, as opposed to several thousand in the case of larger scale manufacture. Although there is no legal meaning of “small batch,” it is often used. This allows the distiller to have more control over the flavour profile, resulting in bourbons that are rich, subtle, and distinct in flavour.
Small Batch Four Roses Original Recipe
This bourbon stands out because to its harmony and understated depth. The brand’s master distiller handpicks four bourbon formulas from their total of ten to employ in the development of a limited-edition offering that is rich in flavour, peppery, and suggestive of berries. This bourbon celebrates the region’s rich bourbon heritage and comes from the distillery of the same name in Lawrenceburg, Kentucky. The use of limestone-rich water in the production of this product helps to highlight the diverse flavours. Furthermore, the shifting temperatures at different heights in the multi-story rickhouses where the bourbon is aged before being bottled impart a one-of-a-kind complexity to the spirit.
Knob Creek Whisky, Small Batch
Despite the fact that it was produced in modest quantities and fermented for nine years, Knob Creek has a huge and complete flavour. It stands out for the richness of its flavour, the sweetness of its grain, and the firmness of its texture. This bourbon, made in the world-famous Jim Beam distillery, is a product of the Beam family’s whiskey-making tradition, which extends back hundreds of years. Beam’s decision to age its whisky in deeply charred barrels is an essential factor to consider because it lends the bourbon a characteristic caramel and vanilla taste.
Works by Basil Hayden
This tiny batch bourbon stands out from the crowd thanks to its high rye concentration. It’s known for having peppery and spicy undertones that are balanced with a subtle honey sweetness. One of the characteristics that distinguishes Basil Hayden’s from other brands is its use of a double-aging method. It is first matured in lower-temperature portions of the rickhouse before progressing to higher-temperature areas, resulting in a more robust and fully realised flavour profile. The distinctive mash bills made famous by this renowned distiller from the 1800s inspired the naming of this bourbon after him.
Jefferson’s Limited Production
Each batch of this innovative brand’s production is unique in terms of both its age and the region within the warehouse where it was allowed to grow, resulting in a unique, one-of-a-kind blend each and every time. Jefferson’s uses new-fill bourbon barrels for the ageing process, and its distillery location in Crestwood, Kentucky, allows it to take advantage of the state’s changing seasons to aid the maturation process. Jefferson’s Bourbon is matured entirely in new barrels. The fact that the company has experimented with different maturing techniques, such as ageing bourbon at sea, is an exciting thing to learn about.
Bourbon or Baker’s Whisky?
Baker’s is known for having strong flavour because it is aged for at least seven years. This bourbon is made in small batches and bottled at 107 percent ABV. Its tasting profile is both smooth and strong. Baker’s uses a unique strain of jug yeast that the distillery has been growing for over sixty years during the fermentation process. This strain has been used to produce jug yeast. This specific yeast strain contributes significantly to the bourbon’s robust flavour profile as well as its overall quality. Notably, Baker’s shifted to a single barrel offering in 2019, ensuring that each bottle in the collection has its own personality.
Russell’s Reserve 10 Year Old
This bourbon is created by hand in tiny batches. It is aged in oak barrels that have been heavily burned for ten years. The end result is a silky, velvety, and peppery bourbon. Russell’s Reserve is distinguished from other bourbons by the fact that it is the creation of Wild Turkey’s master distillers Jimmy and Eddie Russell, who have a combined total of over 101 years of experience in the making of whisky. Their hand-selected barrels are placed in the centre of the rickhouse, which provides the optimal environment for maturation in terms of temperature and humidity.
Elijah Craig Whisky, Small Batch
This brand is claimed to be named after the reverend who is credited with developing the practise of maturing whisky in charred oak barrels, and it has a harmonic symphony of notes that includes rich fruit, vanilla, and caramel. The high proportion of corn in the mash bill gives this bourbon its rich flavour and full-bodied sweetness, which contributes to the spirit’s overall character. Elijah Craig’s legacy as the “Father of Bourbon” extends to the innovative processes used at their distillery, such as the utilisation of a special yeast strain cultivated since the 1970s. The employment of a special yeast strain in the manufacturing of Elijah Craig’s bourbon is another facet of their ancestry.
Rowan’s Creek
This product, created in small quantities, has a lingering, sweet, and spicy finish. Rowan’s Creek is well-known for its nuanced and well-balanced flavour. This bourbon, which derives its name from a spring that runs through the distillery site, benefits from Kentucky’s mineral-rich limestone water. Furthermore, the distillery uses medium-char barrels, which contribute to the whisky’s unique flavour by providing a complex combination of sweet and spicy overtones.
Booker Bourbon
This small batch bourbon, named after Booker Noe, Jim Beam’s grandson, was bottled directly from the barrel without being chopped or filtered and was given the name Booker Noe. Because this brand uses a natural technique that is “uncut” and “unfiltered,” the bourbon you taste is quite comparable to what you would get directly from the barrel. The fact that each bottle is labelled with the batch number and the date it was bottled is unique to Booker’s and emphasises the brand’s dedication to authenticity and craftsmanship.
Willett Pot Still Reserve
This bourbon is produced in limited batches and comes in a bottle styled like a pot still. The sweet and spicy notes work well together, and there is a hint of mustiness in the flavour profile. The pot stills, the traditional type of still used in the production of bourbon, play a vital role in the distinct flavour that the Willett Distillery brand is recognised for. It’s worth noting that the distillery was dormant for nearly three decades before being resurrected by the family in the early 2000s. As a result, exceptional bourbons like this one have been reintroduced.
1792 Limited Edition Production Run
1792 is a well-balanced bourbon named after the year Kentucky was admitted to the Union as a state. It has a strong oak backbone and is sweet and creamy at the same time.This bourbon undergoes a special fermentation procedure that is high in rye and is carried out for a longer period of time than is customary, resulting in a more robust and full-bodied flavour. 1792 is named after the year Kentucky became a state, and it embodies the Bluegrass State’s ethos of craftsmanship and heritage.
The uniqueness of each bottle of small-batch bourbon is what makes it so pleasurable to drink. Each batch has its own distinct story, which reflects the master distiller’s point of view. From the delicate delicacy of Basil Hayden’s to the powerful and full-bodied flavour of Knob Creek, each small batch bourbon offers a distinct and distinctive taste experience.
The exploration of small-batch bourbons is an intriguing voyage into a world where new ideas clash with time-honored traditions. As we discovered during our in-depth investigation of these 11 exceptional brands, there are numerous factors that determine the final spirit that you will find in your glass. These elements vary from precise grain selection to the delicate intricacies of the fermentation process to the art of maturing the spirit in the proper barrel.
Each of these bourbons has its own distinct personality as well as a fascinating backstory. These bourbons are the result of master distillers’ vision as well as the long tradition of their own distilleries. Nonetheless, a word of caution is in order in this situation. Small batch production may not always result in superior quality items. It is critical to approach each bottle with no preconceived notions or expectations, allowing the bourbon to speak for itself.
Small-batch bourbons evoke the fascination of diversity as well as the thrill of discovery, both of which are crucial factors to consider as we search for the best spirits. If we believe ourselves to be knowledgeable bourbon aficionados, we must resist the appeal of exclusivity and the allure of marketing hyperbole. Instead, let us honour our palates by savouring and enjoying each variation of bourbon for the unique attributes it offers and the level of craftsmanship it exemplifies. Finally, the pleasure of savouring a bourbon that has been skilfully crafted is a personal and subjective experience. Allow the spirit to guide your senses, tell its tale, and, most importantly, pleasure you, whether the batch is large or small. We raise a glass to continually improving the quality of our bourbon experiences, one batch at a time.
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