For more than three decades, Booker’s Bourbon has been one of the best bottles of whiskey the average person can find. Almost every batch in that time has been pretty darn good. But, truth is, some batches are better than others.
Made by Jim Beam, the brand produces four or more batches per year. It’s fair to wonder whether you should grab more of the last one or try the new one. Is the spring’s bottle worth finding again, or is it worth waiting for the next batch?
I've tasted every batch of Booker's each year for a decade now—often with with master distiller Fred Noe—and have been invited to participate in several Booker's roundtable tastings, small group gatherings that vote for which batch goes into the world next.
What makes a great batch of Booker’s? For me it comes down to three things: the core vanilla flavor that master distillers look for in every batch; synergy between high proof and bold flavor; and unique characteristics that differentiate it from every other bottle that has met the first two criteria.
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In short, Booker’s is supposed to be a heavy hitting vanilla-forward bourbon. But it's never quite the same every time. Most batches range from 120 to 130 proof.
There’s a lot of room for variation. Some are loaded with espresso powder, while others taste like candied orange peel. Some tease dark cherry, and others load the palate with caramel.
Booker's first 2025 batch won't release until spring. If you're like me, you're impatiently waiting for the next new bottle. In the meantime, if you want to reach for a 2024 bottle at your liquor store, I ranked the them from my least favorite to favorite.
This year's four batches all fell around a proof of 62 to 65 percent ABV. They varied in age from seven years, two months, and 22 days to seven years, nine months, and 19 days. Age seemed to be the least important characteristic this year.
Proof was also irrelevant. The two best bottles—which were a very close call—were actually closer to average than the extremes.
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Springfield Batch, named for Booker Noe’s hometown, was a solid release. Both the Beam team and I enjoyed it thoroughly.
Official tasting notes from Jim Beam call out brown sugar and vanilla. But for me, buttery citrus cake and soft cornmeal sweetness keep my tastebuds in a bakery. I tasted toasted butter cake, toasted almond pound cake, and some baking spices that hint at coffee cake.
Peanut butter on the nose—the cookies or cups kind—hints that this one feels oily on the palate. It was fun and a little sweet but lacked deeper flavor to balance the proof.
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Master distiller Fred Noe named this batch after a group of distillers that kept bourbon alive through the 1980s and 1990s. It’s definitely worth the tribute. It’s a baking spice-forward bourbon with a lot of fruit character.
Those baking spices are present aromatically, on the palate, and on the finish. They're complemented by dried red fruits, caramel, and buttery brown sugar. Dark chocolate notes and a fudgy texture linger in the background. The finish stands out. It's deep and dark, like cola and candy bars in a Christmas workshop, followed by lots of rye spice.
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Noe called out one master distiller in particular for this release: Wild Turkey’s Jimmy Russell. It's particularly cinnamon-spicy. It’s also absolutely delicious.
The nose delivers yellow cake and cinnamon. A whiff of fresh orange carries through to orange tea on the palate, framed by baking spices.
It has a heart of vanilla, but it’s pleasantly subdued behind a lot of wood spice, which later relaxes into a creamy finish. It’s the rare rye spice-forward bourbon that doesn't over the spice line.
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Beam House Batch is named for the family home that's been occupied since Fred Noe’s great-grandfather. This batch made him nostalgic, and I can see why from tasting it.
The official tasting notes call out vanilla, dried fruits, and a “sweeter” finish, but that hardly does justice to everything going on here.
The batch kicks off with cornbread and chocolate chip cookie aromas. Those flavors turn into buttery vanilla cake and hints of cola on the palate.
The finish takes another surprising but welcome turn—this time into cold brew tea and a hint of peanut butter caramel candies.
Beam House Batch lands on the tongue with great structure and distant varnish note. It’s deceptively delicious. The proof disappears, leaving warm feelings in its wake.
Related: Booker's Just Dropped an Innovative New Bourbon—and We Got a First Taste
