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Basil Hayden's is known for their signature spicy high-rye recipes and innovative finishing touches. Their latest limited-edition release - Basil Hayden’s Caribbean Reserve Rye is a true summer whiskey, the latest in a series of successful rye whiskey innovations. Inspired by the sweet and spicy contrast between rye whiskey and rum, this limited edition showcases a blend of 8-year-old Kentucky Straight Rye Whiskey and 4-year-old Canadian Rye Whisky, delivering bold layers of flavor, and a deeply complex distinctive spice followed by toasted oak and vanilla notes. The blend is distinctively finished with Black Strap Rum enhancing the rye character with sweet notes of brown sugar and molasses. The result is a balanced, approachable 80 proof whiskey, perfect for your next summer cocktail.
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About Basil Hayden's
Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States and eventually settled in Kentucky County. At the time, Kentucky County was still considered part of Virginia and was overseen by a military governor named John J. Bowman. After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition).
Part of Booker Noe’s Small Batch Bourbon Collection, Basil Hayden’s Kentucky Straight Bourbon Whiskey is named after Basil Hayden Sr., a Maryland Catholic who led twenty-five other Catholic families from Maryland to Nelson County, Kentucky (near Bardstown, home of the Jim Beam) in the late 1700s. In addition to being a religious man — Hayden established the first Catholic church in what is now the Commonwealth of Kentucky — Hayden was also a distiller and a pioneering one at that. While most bourbon at the time was made from a traditional corn base, in 1796 Hayden defied convention by mixing small grains into his mash, believing that the spicy rye flavors would provide a striking complement to the corn’s sweetness. Much to the chagrin of the traditionalist set, Hayden proved to be right.
As American as the bald eagle, rye whiskey was first brewed in the American Northeast in the 1600s. Even George Washington distilled it after leaving the Oval Office, so there’s no way of denying its origin. It’s distinguished from bourbon for its original and unique spicy notes.
By law, rye whiskey must be made from at least 51% rye grain, aged in new and charred oak barrels for at least two years, and bottled at no more than 62,5% ABV.
Rich caramel and brown sugar aromas complement the back notes of soft rye and vanilla. The palate is a balanced blend of sumptuous rye and brown sweets with an ample woody accent. The finish is lingering with a pleasant warmth.