A new, limited release from Jim Beam, Baker’s High Rye Edition likely features the standard Old Grand-Dad mash bill of 77% corn, 13% rye, and 10% malted barley, aged for at least 7 years and bottled as single barrels without chill filtration at 107 proof. The nose features scents of peanut, caramel corn, oak, and a touch of spearmint. The palate has familiar Beam peanut notes alongside caramel, cinnamon, and a lovely dark fruit note. The finish has some rye spice to go along with the dark fruit and some barrel char.