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Little Book Chapter 3 "The Road Home"*Packaging may vary

Little Book Chapter 3 "The Road Home"

Bourbon /61.3% ABV / Kentucky, United States

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Product details

Category
Bourbon
Region
Kentucky, United States
ABV
61.3%

Product description

Freddie Noe named this limited edition series of bourbons after his childhood nickname, given to him by his grandfather and master distiller, Booker Noe. Chapter 3 edition blend comprises: nine-year-old Knob Creek and Basil Hayden’s Bourbons, an 11-year-old Booker’s Bourbon and a 12-year-old Baker’s Bourbon. “The Road Home” batch pays tribute to my grandfather as the name Little Book is actually the childhood nickname that he gave me. And so I thought after having a couple of chapters under my belt that it would be a great time to pay honor to him and blend some of the liquids that he gave the bourbon industry. The four liquids that I chose to go into this batch of Little Book® are from the original small batch collection that my grandfather, Booker, created. The Road Home is a blend of nine year old Basil Hayden®, nine year old Knob Creek®, 11 year old Booker’s® and 12 year old Baker’s®, and as always with Little Book®, these liquids are at barrel strength and will be bottled at barrel strength as well. The name “The Road Home” references the road that I travel to and from on a regular basis, the same road my grandfather, Booker, traveled back when he used to work here at the distillery. I tinkered with a lot of different recipes, 57 to be exact, before finding what I was looking for – layers of vanilla, char and dried apricots with lingering oak. The final recipe I selected was 51 of the 57 I tried – a lot more trial and error than the others, but I thought if someone is going to play with the liquids that my grandfather developed, they had better produce a damned good blend. - Freddie Noe, 8th Generation Beam Family Distiller

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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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