Little Book Chapter 7 “In Retrospect” Review
Photos via Jim Beam
In recent years, Jim Beam’s whiskey hierarchy has branched out in a way that has served their releases quite well. Among the core brands, Master Distiller Fred Noe still holds the reins, overseeing the evolution of the likes of Knob Creek or Basil Hayden’s. But at the same time his son, eighth generation Master Distiller Freddie Noe, has focused largely on innovation in his smaller pilot distilling space, spearheading series such as Little Book. That has yielded some pretty unusual whiskeys for Beam, helping to broaden their appeal and cache among U.S. whiskey geeks. And now, with the release of the latest entry Little Book Chapter 7, “In Retrospect,” it seems like Freddie Noe has effectively brought an entire “book” to a close. Composed of spirits from all the previous Little Book releases, plus a little bit of new spirit, one would think that this release brings closure to a specific era for the younger Noe, and presages the arrival of the next new era.
“In Retrospect” is made with seven distillates, blended at the Fred B. Noe Distillery. Six of them were selected from the lots of the previous chapters, while a seventh new spirit was also added. They weigh in at a strength of 59.05% ABV (118.1 proof), at an MSRP of $150. Together, they are the following:
— 18-Year-Old Kentucky Straight Bourbon Whiskey
— 17-Year-Old Kentucky Straight Bourbon Whiskey
— 10-Year-Old Kentucky Straight Rye Whiskey
— 9-Year-Old Kentucky Straight Bourbon Whiskey
— 5-Year-Old Straight Malt Whiskey finished in Applewood Smoked Barrels
— 4-Year-Old Kentucky Straight Bourbon Whiskey
— 4-Year-Old Kentucky Straight Rye Whiskey
Obviously, the element that stands out here as most exotic is Jim Beam’s own malt whiskey distillate, presumably what we saw in this year’s release of their first dedicated malt whiskey, Clermont Steep. That whiskey has apparently been finished in applewood-smoked barrels, so I’m certainly curious how much this aspect is present in the finished product. Especially given that my palate has often been quite sensitive to smoke.