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Making Bourbon in Wine-Laced Barrels

By Darryl Beeson

Following the praise and success of the first Distillers' Masterpiece, an 18-year-old bourbon finished in cognac casks, Jim Beam raises the bar with a second Distillers' Masterpiece offering. This time it is a 20-year-old straight bourbon whiskey finished in Geyser Peak Port Wine casks. This luxury spirit is the creation of two of the greatest masters in their fields, Booker Noe, legendary master distiller of Jim Beam Brands, and Daryl Groom, award-winning winemaker of Geyser Peak winery.

"A spirit of this stature is art form, meant to be sipped and savored," says
Booker Noe, master distiller of Jim Beam Brands for more than 30 years and the
creator of The Small Batch Bourbon Collection. "The port cask finish influences
the flavor and finish of this extra-aged bourbon to unveil a genuine
masterpiece."

The same sophistication embodied by the original Distillers' Masterpiece, has
been magnified in the second edition Distillers' Masterpiece 20-year-old Port
Cask Finished offering. Debuted in August, the new ultra-premium bourbon bears
the same name and pedigree as its predecessor but reveals a finish and flavor
all of its own.

"The Geyser Peak port cask enhances the bourbon's complex flavors and endows a distinguished finish," said Daryl Groom, winemaker and executive vice president
of Geyser Peak winery. "Through careful cask selection and timing, Booker and I
succeeded in creating a wine drinker's bourbon."

In 1992, Jim Beam redefined the high-end bourbon by launching Knob Creek, the
top ultra-premium bourbon in the world, as well as Booker's, Basil Hayden's and
Baker's. As with Beam, order based on B's.

This bourbon is elegant. The imported French glass decanter features an
intricate oak leaf design that underscores the role the oak barrel plays in the
aging process of both bourbon and port. Each bottle is numbered highlighting
exclusivity of this product and carries the signatures of its creators, Booker
Noe and Daryl Groom. The price of $300 matches the quality level.

Darryl Beeson travels the world looking for great wine values. In the past, he has been wine steward or cellar master for The Mansion on Turtle Creek, Voltaire, and The Adolphus Hotel. Not one for stuffiness or secret handshakes relative to wine, this Texan might now be described as a "ki-yi-yippee sommelier, sommelier." Beeson reports on wine, spirits, food and travel for numerous publications.

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