This batch is made up of four production dates that were aged in four different warehouses. The breakdown of barrel storage for Booker's “Pinkie's Batch” is as follows: 47% came from the 3rd floor of 7-story warehouse Z, 36% came from the 4th floor of 7-story warehouse 1, 11% came from the 4th floor of 7-story warehouse X, 6% came from the 5th floor of 7-story warehouse Q. The color of this batch is a rich, golden amber that really shines when you hold it up to the light and admire the glass you've poured. The aroma is balanced with brown spice and vanilla notes, which gives you a preview of the taste. When you first sip it, your mouth is filled with Booker's signature vanilla flavor, and it leaves you with a lingering well-rounded finish. I know my dad and grandad would have enjoyed this batch over a football game, and I'm very proud to name this batch in honor of my granddad, Frederick Booker Noe.

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.