Booker's Whiskey Little Book Chapter 9 None for Granted agrapart Whole-cluster fermentation with native yeasts

Whole-cluster fermentation with native yeasts and aging in seasoned French oak yield a red that leans toward the Pinot Noir side of Garnacha: perfumed

with a long and sweet marzipan finish

Dry-farming Chardonnay at 1

Mix with a soda water and orange zest for a fun Summer sipper

and burnt caramel

Booker's Whiskey Little Book Chapter 9 None for Granted agrapart Whole-cluster fermentation with native yeastsFreddie Noe's annual experimental blend, and Chapter 9 might be the most ambitious yet. It combines five distinct whiskeysincluding an 11 year bourbon, an 8 year rye, and a bourbon made with brown rice in the mash bill (producing butterscotch and stone fruit notes unavailable in standard grain recipes). Another component underwent extended five day fermentation (versus Beam's standard three), adding apple like aromatics. At 121. 8 proof, this is a