Apple strudel | Rye grain | Butterscotch | Burnt pastry | Barrel char | Baking spices | Light cherry | Touch of grassiness | Wilted mint

Baked apples | Allspice | Acute cinnamon | Black pepper | Vanilla

Aged oak | Cinnamon spice | Apple cider | Rye spice | Leather | Cigar box | Chewy oak

Booker’s Bourbon continues Booker Noe’s original “True Barrel” concept: barrel-strength bourbon, bottled uncut and unfiltered, with individual batches selected when they reach Booker’s desired flavor profile. Booker’s The Reserves is a limited experimental line designed to honor Booker Noe’s legacy of innovation by allowing Beam to explore distinctive whiskeys and finishing techniques beyond the traditional Booker’s Bourbon formula. Spearheaded by Noe’s 39 year old grandson and now master distiller Freddie Noe, who calls The Reserve line, “a celebration of my Granddaddy Booker’s legacy.”

When The Reserve line premiered, the first release was a very Booker’s-style bourbon that served more as a premium, refined version of the standard Booker’s Bourbon releases. Thinking that was the direction they would go forward with for future releases - much like what the company does with Little Book Infinite releases - Freddie is taking The Reserve line in far more adventurous places. Last year’s release was a bourbon finished in tequila barrels, and this year, a rye finished in apple brandy barrels and infused with cinnamon sticks. Notably, this is only the second rye ever released to carry the Booker’s name.

Rye whiskey typically has a cinnamon-forward and fruity flavor profile, and producers often like to lean into that apple-pie-like association when possible. Though this release comes off as pushing the finished whiskey to its near limit, Freddie says it was inspired by his grandfather's tradition of making his “A.B.C. Wassail,” an apple wine recipe built around apples, bourbon barrels, and cinnamon. With the last Booker’s Rye released in 2016, which instantly became legendary, few expected the company’s follow-up release to be half its age, finished, and infused.

Once you move beyond those lofty built-in expectations, you can begin to have fun with the 2026 Booker’s The Reserves. The whiskey certainly embodies its cinnamon apple strudel flavor profile, with its rye character playing second fiddle. Though it's 125.1 proof, the intensity of its finished flavors overshadows its rye base to a considerable degree and isn’t nearly as punky as you’d expect. That’s not to say rye characteristics don’t play a role in the whiskey’s sip, but those expecting a bold rye pour reminiscent of 2016’s release will be disappointed. That said, evoking the fall season with traditional notes of cinnamon spice, warm baked apples, apple cider, and baking spices isn’t a bad thing when you take it as intended. Combine these flavors with butterscotch, vanilla, leather, cigar box, and aged, chewy oak, and you get a lot going on in each sip.

Booker’s and rye purists will likely find it hard to overcome flavors that are clearly pushed rather than naturally coming to the forefront of the sip that unfinished ryes can feature. This comes down to personal philosophy on unfinished and finished, but the rye itself is very well constructed and better balanced than you’d expect. Its proof isn’t nearly as impactful as it suggests, and while that is somewhat of a letdown given the legacy of the Booker’s line, it makes it much more palatable overall. Though some may take issue with its asking price, it's priced fairly for the brand, market rate, and its limited edition status. Like last year’s release, the 2026 Booker’s The Reserve won’t be for everyone, but those partial to apple and cinnamon in their ryes will love what they taste.