Booker's Rye Review & Tasting Notes

This is probably the worst photo you’re going to see from me. That’s because it was taken back in 2016. I was tasting a bunch of top-shelf whiskeys that night, I was a bit tipsy (something I don’t enjoy doing), and the bottle wasn’t mine.

The reason I’m writing a review on Booker’s Rye is that another friend was kind enough to send me a sample. I’ve not tasted Bookers in a year and a half. I have vivid memories of this whiskey, and I’d like to see if my memory holds true and if my opinion has changed. As such, I’ll write this review with the admitted preconceived notion that I love it. I’ll keep the most open mind possible with my review, and perhaps I’ll be surprised by the outcome.

Booker’s Rye is a 13-year-old non-chilled filtered whiskey with a mash of over 70% rye, with the remainder being corn and barley, and is bottled at 136.2°.

Appearance: In the glass, the color is a gorgeous dark brown. A swirl leaves a thick rim and long, thick legs.

Nose: Cinnamon and nutmeg are up front, followed by plum, raisin and vanilla. In the back is oak. Inhaling through my mouth brings caramel.

Palate: As soon as it passes my lips, the spice and heat are on the tongue, which rolls all the way back to my throat. It is very thick, oily and coating. The first thing that hits the palate is dry oak. That’s shortly followed by stone fruit, vanilla, a tinge of citrus, and then ends with heavy caramel.

Finish: This has an amazingly long finish that just continues to build. Pepper sticks to the palate, and so does that thick caramel. It leaves me longing for more.

Bottle, Bar or Bust: You’re paying secondary market prices on this, and it retailed for about $300. Figure on doubling that. I’ve also seen this at bars for $100 per ounce. Is this the best thing to ever cross my lips? Not anymore. I remember it being better, but it is still an incredibly outstanding pour. Would I love a Bottle in my library? Absolutely, and I would cherish it. Cheers!