Basil Hayden Bourbon (40%)

In the early 1990s, sensing that the time was neigh for a bourbon renaissance, the distillery team at Jim Bean, led by the legendary Booker Noe, brought out the Small Batch Collection. Leading the way in the line was Booker’s, an unfiltered, barrel-strength whiskey named for the sixth generation Master Distiller behind it, with support provided by Knob Creek Small Batch, which has since developed into a line of bourbons and straight ryes all its own.

More overlooked when the Collection was launched were Baker’s, a seven year old small batch bourbon eventually rebranded as a single barrel expression, and Basil Hayden’s, the name of which has since been shortened to eliminate the possessive.

Each of the bourbons in the Collection was developed as a unique release, and the calling card of Basil Hayden was its softness of character, certainly a departure for the usually quite boisterous bourbons of Beam. I recall quite liking it at the time, but being far more excited by the punchier whiskeys in the line-up, which might have been why it seemed to linger on the fringes of the Collection for some time.

Of course, bourbon is bigger than ever these days, meaning that there is an audience for pretty much every style imaginable – so long as it’s well done, of course. This has resulted in not just the resurgence of the Basil Hayden brand, but also its expansion. (See separate entry for Basil Hayden Dark Rye.)

Although known for its gentle nature, Basil Hayden is what’s known as a ‘high rye’ bourbon, meaning that the light gold spirit contains a large percentage of rye grain. This is immediately apparent in the aroma, which exudes lightly peppery spice, tanned leather notes, and hints of raisin and black currant. On the palate, it has a gentle entry, with a touch of butterscotch sweetness, vanilla, and hints of cereal grain. As the flavour develops, though, the spice reasserts itself in flavours reminiscent of white pepper alongside vanilla and caramel, and in the second half, rising flavours of charred oak. An oaky finish completes the taste journey.

Overall, while this is undoubtedly well-made and easy to appreciate, it lacks the full-on complexity that separates a very good whiskey from a great one. Fine for sipping on its own, I wouldn’t use Basil in a Manhattan unless I severely limited the vermouth content.

85 ($58 - $64)