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We crack open a Baker’s 13 Kentucky Bourbon Festival pick reportedly selected by Baker Beam at 90 years old, then put it head-to-head with another Baker’s 13 to see how much single barrel bourbon can vary. Along the way, we dig into Baker Beam’s real distillery story, why 107 proof works so well, and what makes this particular barrel taste like straight-up caramel-cherry magic.
• upcoming whiskey events, charity picks, and bourbon travel plans
• who Baker Beam is, his Beam distillery career path, and why the name matters
• how Booker Noe created Baker’s Bourbon in the Small Batch Collection
• the 2019 shift from small batch to single barrel and why rickhouse location changes flavor
• what Baker’s 13 is, why it returns as an annual limited release, and why each barrel tastes different
• our barrel knocks scoring system across nose, body, taste, and finish
• detailed tasting notes on the Baker-selected barrel, including Luxardo cherry, caramel, brown sugar, roasted peanut, and a long finish
• side-by-side comparison with another Baker’s 13 showing more oak, spice, leather, and tobacco tones
• quick check-in with Baker’s 7 and why the mouthfeel lands thinner next to 13-year barrels

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A signed bottle is cool. A signed bottle you actually open and share is the whole point. We sit down with Baker’s 13-year-old single barrel bourbon at 107 proof, including a Kentucky Bourbon Festival selection reportedly hand-picked by Baker Beam himself at 90 years old. That detail sends us down the rabbit hole of who Baker Beam is beyond the label, how he came up through the Clermont distillery, and why Baker’s feels different when the name belongs to someone who spent a lifetime making Beam whiskey, not selling a brand.

From there, we trace the evolution of Baker’s Bourbon inside the Jim Beam Small Batch Collection, including the big 2019 switch from small batch to single barrel. If you’ve ever wondered why one “same” bottle can taste nothing like another, this is the heart of it: rickhouse placement, aging conditions, and barrel-to-barrel personality. We also talk through the widely reported mash bill details, what 107 proof does for balance, and why older barrels can deliver incredible texture without turning into an oak bomb.

Then we taste. Using our barrel knocks system, we score the festival pick with big notes of caramel, Luxardo cherry, brown sugar, and roasted peanut, plus that oily, velvety mouthfeel Baker’s fans chase. We compare it to another Baker’s 13 that leans more oak, spice, and leather, and we cap the night with a quick reality check against Baker’s 7.

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