Baker’s

Kentucky Straight Bourbon Whiskey

by Brian Donnelly

““This is whisky the way it used to be - the way it was meant to be.””

— Booker Noe, 6th Generation Master Distiller at Jim Beam

Grain Recipe

Baker’s, along with Jim Beam, Knob Creek, and Booker’s use the same proprietary traditional bourbon mash bill, which is not disclosed.

Yeast & Fermentation

Baker’s utilizes the Beam family “jug yeast” that has been in the family for over 70 years. This yeast strain is time-tested, and gives Bakers the same consistent flavor profile batch after batch.

Distillation

Baker’s comes off the still at 125 proof (62.5% ABV), and goes into the barrel uncut at the same proof. Although the Jim Beam distillery makes several different brands of bourbon, they are all produced in same column still, which is 60ft tall and 6ft wide, and stands around 6 stories high. There are also 22 fermenters at the distillery.

Maturation

All rackhouse at the Jim Beam distillery are 9 floors high, and the barrels for Baker’s always are sourced from the top of the rackhouse, including the 7th, 8th, and 9th floors. Baker’s is aged 7 years, and is bottled at 107 proof (53.5%).

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