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Episode 131 January 25, 2021 · 19:21
131. Booker's 2020-03 "Pigskin Batch" Bourbon Review

131. Booker's 2020-03 "Pigskin Batch" Bourbon Review

Jim & Mike crack open Booker's Pigskin 2020-03 — 127.3 proof, uncut, unfiltered, and built for the final weeks of football season.

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Show Notes

Jim Shannon and Mike Hyatt are back for another Craft Distillery Monday, and this week they're cracking open a bottle that carries some serious legacy. To mark the 30th anniversary of Booker's Bourbon, Jim Beam released a trio of special expressions in 2020, and Jim and Mike are sitting down with the third and final release of the year — Booker's Pigskin (2020-03). Named in honor of Booker Noe's legendary love of football, and inspired by Fred Noe's memories of his towering, 300-pound father, Pigskin arrives just in time for the final weeks of the NFL season.

On the Tasting Mat:

  • Booker's Pigskin 2020-03: The third and final 2020 release in the Booker's Bourbon lineup, bottled uncut and unfiltered at a commanding 127.3 proof. Drawn from five different warehouses and aged six years, seven months, and seven days, it's built on a mash bill of 77% corn, 13% rye, and 10% malted barley. On the nose, Jim and Mike pick up chocolate-covered caramel, raisinettes, and warm vanilla — classic, textbook bourbon aromatics. The palate opens with immediate sweetness that rolls back into spice, with Jim pulling out notes of dark roasted peanuts alongside a syrupy, thick mouthfeel and loads of body. Despite its proof, the finish offers a warming Kentucky hug rather than a scorching burn, with lingering oak, vanilla, and brown sugar. A dry, bold, viscous pour that rewards patient sipping. (00:08:34)

At $75 from Kroger (MSRP $90), both hosts call Pigskin a clear buy — a worthy gift, a fine sipper, and a bottle that holds its own against any high-proof bourbon on the market. Whether you're a longtime Booker's collector chasing each named release or simply looking for a special-occasion pour you can actually find on a shelf, the Pigskin delivers.

Full Transcript

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