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Each year as part of the Parker's Heritage Collection, we select a special whiskey to be released in the name of our late Master Distiller Parker Beam. The barrels selected for this series include Bourbon, Rye, and Wheat Whiskeys, among others, and are some of the finest and most diverse American Whiskeys ever produced. They are a fitting tribute to the expertise of Parker Beam.
Proof: Varies by Release
Age: Varies by Release
The 16th edition of the Parker’s Heritage Collection consists of 67% 13-year-old Kentucky Straight Bourbon Whiskey that has been double barreled and then blended post aging with 33% 15-year-old Kentucky Straight Bourbon Whiskey. The 13-year-old Bourbon was aged on floors 5 - 7 of Rickhouse Q and was then re-barreled in new American white oak barrels with a level 3 char for 4 weeks. Then, it was blended with 15-year-old Bourbon aged on floors 2 and 5 of Rickhouse II. The double barreling of the 13-year-old Bourbon helped to bring out even more oak and spice notes from the barrel, while later blending it with older Bourbon helped to create a unique, bold and balanced flavor profile. At bottling, the liquid was uncut and non-chill filtered to preserve the complex flavors of this truly unique Bourbon.
Double Barreled Blend BourbonProof: 132.2
Heavy Char Wheat WhiskeyProof: 122
Heavy Char BourbonProof: 120
Heavy Char Rye WhiskeyProof: 105
Orange Curaçao FinishProof: 110
11 Year-Old Single Barrel Proof: 122
Bottled-in-Bond Bourbon Proof: 100
Malt Whiskey Proof: 108
Wheat Whiskey Proof: 127.4, 126.8,
Promise of Hope Proof: 96
Blend of Mashbills Proof: 131.6, 133.2, 137.9, 139.4
Cognac Finish Proof: 100
Wheated Bourbon Proof: 127.8, 124.2
Golden Anniversary Proof: 100
27-Year-Old Proof: 96
Cask Strength Proof: 121.4, 122.6,
As part of the award-winning heavy char series, the 13th, 14th and 15th editions explored the effects
of different char levels on flavor. Barrels are charred for specific lengths of time to create
the desirable aromatic compounds and chemical changes that occur when intense
heat hits the oak. Click on the staves below to learn more.
This short char time leads to a lot of interaction between the liquid and the natural tannins present in American white oak. This style is not used by whiskey distilleries for long-term aging, but sometimes they become finishing barrels. Most often, they're used for beer and wine production.
Barrels charred for shorter amounts of time tend to show more fruit esters and lactones, which provide woody, coconut qualities. Level 2 barrels are typically not used for aging whiskey, as they haven’t had enough heat exposure to break down the oak’s hemicellulose into the delicious wood sugars that lend caramel and toffee flavors.
This is the standard barrel Heaven Hill Distillery uses to age our whiskey portfolio, providing the perfect balance between spice, sweetness, smoke, and flavorful vanillins. The black char layer on top acts as a natural charcoal filter, removing undesirable compounds, while the caramelized "red layer" underneath infuses the spirit with rich, varied aromatics and dark color.
This is a commonly used barrel that's also known as "alligator char," due to the cracked, shiny pattern that emerges from longer exposure to the flame. These barrels provide strong vanilla flavor as well as an increased presence of phenolic compounds, the aromatics that characterize wood smoke.
Barrels charred this long are not normally offered by cooperages, and ours were specially crafted for this edition of the Parker’s Heritage Collection. They feature deep fissures that occur when the heat causes the wood to peel away from the barrel. These cracks allow the liquid to easily move back and forth into the staves, providing even more interaction with both caramelized and uncharred oak.
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