The premium Beam whiskey label Basil Hayden is considered one of the most popular “Gateway” bourbons on the market.
The brand has recently launched the newest addition to its portfolio: “Basil Hayden Toast”, which consists of an entirely new mash bill that the Beam Family says “breaks away from preconceived notions of American whiskey”. This Basil Hayden Toast, crafted by eighth generation Beam family distiller Freddie Noe, is created and produced with a secondary toasted barrel and brown rice.
Moreover, this “gateway” is made using American-grown brown rice, which according to the brand, imparts “a hint of sweetness and a touch less spice”. A secondary toasted barrel finish draws out notes of caramelized sugar and toasted wood.
The toasted brown rice bourbon is blended back with more brown rice bourbon rested in level four char barrels to achieve a final product with complex flavours. The distillers found the new bourbon to be grounded in sweet vanilla and rich roasted notes.
According to Noe, “Basil Hayden Toast is truly a whiskey for fans of all taste and experience levels to share”. Noe continued, “when my grandfather Booker Noe first made Basil Hayden, his intention was always to create a bourbon that opened people’s minds to what bourbon can be. Inspired by his mission, I’ve spent many years working to produce a new bourbon that speaks to this sense of discovery,”
The alcohol content is a brand-typical 80 proof full of flavour, all without diminishing that trademark approachability.
