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Baker's Single Barrel 13 Year Kentucky Straight Bourbon Whiskey*Packaging may vary

Baker's Single Barrel 13 Year Kentucky Straight Bourbon Whiskey

Bourbon /53.5% ABV / Kentucky, United States

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Product details

Category
Bourbon
Region
Kentucky, United States
ABV
53.5%
Tasting Notes
Nutty, Oak
Years Aged
13

Product description

Experience Baker's Bourbon, a tribute to the legacy of Baker Beam, grandnephew of the iconic Jim Beam. Distilled at a lower proof, it matures for a minimum of 7 years, drawing out rich toasted nut, fruit, and vanilla flavors from the barrel wood. Discover the exceptional Baker's 13, a limited edition release from October 2019, featuring a special 13-year single barrel liquid, bottled at 107 proof and 53.5% ABV. This extra-aged expression showcases how time and warehouse location influence each barrel's distinct character. Baker's 13 offers a unique tasting journey, with medium-bodied notes of oak, toasted nuts, and vanilla, followed by a robust, medium-long, and warmly rounded finish. Explore the unique flavors of Baker's Bourbon today.

View all products by Baker'sCalifornia Residents: Click here for Proposition 65 WARNING

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FAQs

Bourbon is a corn-based, aged spirit that, while legally can be produced anywhere in the U.S., is Kentucky’s signature liquor; in fact, Kentucky distilleries make 95% of the world’s bourbon and the Bluegrass State hosts over a million visitors annually for bourbon tasting tourism.
Because of the liquor’s aging process variation, bourbon’s colors range from light amber to dark caramel and each bottle must contain at least 40% ABV. Bourbon can only be called bourbon if it’s aged in an oak barrel; barrels must be new and are pre-charred to help the liquid extract as much flavor as possible from the wood.
Much like how a square is a rectangle, but a rectangle is not a square, bourbon is a whiskey — but because of the stricter standards set for bourbon distillers, most whiskies are not considered bourbons.
While both whiskey and bourbon are made from the same base ingredients (a predominantly corn mash, yeast and water), a spirit can only be called bourbon if it’s crafted in the United States, surpasses a minimum 40% ABV and is aged in new, charred, white oak barrels. Bourbons are generally on the younger side of the whiskey family (compared to older whiskies like scotch) and thus deliver a sweeter profile.
Bourbon’s ingredient list is short and sweet (literally): corn, other grains, water and yeast. Barley, wheat and rye grains are often featured in the mash composition alongside the liquor’s signature corn base, but even so, the FDA considers straight bourbon as a gluten-free product that is safe for those with Celiac Disease or for individuals who suffer from other forms of gluten intolerance.
Raise a glass to science: While rye, barley and wheat all contain the gluten protein, the actual gluten is removed during the bourbon’s distillation process, in which the gluten molecules are separated from the actual distillate used to make the final product.
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