Overview: Jim Beam introduces the latest addition to its Booker’s The Reserves series with a 2026 release of rye whiskey. This spirit honors a family winter tradition established by Booker Noe and is finished in apple brandy barrels with cinnamon sticks.
The Full Story
Jim Beam Eighth Generation Master Distiller Freddie Noe created The Reserves series to honor his grandfather, Booker Noe. The series debuted in 2024 with a blend of bourbons aged eight to 14 years, and a bourbon finished in tequila barrels followed in 2025. This new rye is the second-ever rye released in this series—and the first since 2016.
The release draws on a winter tradition of Booker Noe’s involving a drink he called “A.B.C. Wassail” using apple wine, bourbon barrels, and cinnamon. Freddie Noe described the release as a tribute to that family recipe, noting it is a very Reserves take on his original creation.
Production & Profile
The spirit undergoes a specific aging process, maturing for six years, two months, and 23 days in bourbon barrels before finishing in apple brandy barrels with cinnamon sticks. The bottle size is 750 mL with an ABV of 125.1 proof.
Sensory analysis indicates bright apple, sweet caramel, and subtle seasoned oak on the nose. The palate presents vanilla, caramel, and cinnamon, concluding with a cinnamon baked apple finish.
Brand & Industry History
Freddie Noe created the series to honor his grandfather while experimenting with whiskeys and finishing techniques. Booker Noe made his creation for wintertime originally using apple wine, bourbon barrels, and cinnamon. This release is a very Reserves take on his recipe.
What This Means
According to the brand, whiskey this good should be enjoyed year-round despite its winter origins. Freddie Noe reflected that the family recipe was meant for wintertime but now offers a robust rye whiskey aged in apple brandy casks with cinnamon sticks added for character.
Consumer Takeaway
Available in a 750 mL bottle at 125.1 proof, the spirit retails for $129.99. Drinkers can expect bright apple, sweet caramel, and subtle seasoned oak on the nose, with vanilla, caramel, and cinnamon on the palate followed by a cinnamon baked apple finish.
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