The Bomberger's Distillery legacy can be traced back to 1753, when two Swiss Mennonite farmers by the name of John and Michael Shenk began distilling rye whiskey on their farm near Lancaster County, Pennsylvania. The distillery was passed down through relatives of the Shenk family until 1860 when the distillery was purchased (and subsequently renamed) by Pennsylvania Dutchman Adam Bomberger, who owned and operated the distillery until Prohibition forced its closing in 1919. At that time, Bomberger's Distillery was the oldest operating distillery in the United States, and in many ways represented the transformation of whiskey distilling from an agricultural enterprise to a large-scale industrial one.

The batch is made up of six production dates that were aged in six different warehouses. The breakdown of barrel storage for Booker's “Kentucky Tea Batch” is as follows: 2% came from the 3rd floor of 7-story warehouse 5, 1% came from the 4th floor of 7-story warehouse X, 1% came from the 4th floor of 9-story warehouse D, 12% came from the 4th floor of 7-story warehouse 1, 24% came from the 5th floor of 7-story warehouse Q, 14% came from the 6th floor of 7-story warehouse Q, 46% came from the 6th floor of 7-story warehouse Z. This batch was pulled on a hot and humid day in July. The color of this liquid is golden amber, and you embrace the dark, sweet vanilla aroma right away. With just one taste, your mouth is filled with rich and sweet flavors of vanilla. The lingering finish isn't overpowering, so soon after you'll want another sip. I made myself a Kentucky Tea with Kentucky Tea Batch, and it brought back memories of my dad sitting at his own kitchen table enjoying his Kentucky Tea with supper.