The Hardin’s Creek Warehouse Series: Release No. 2 "The Beaver"

Taste & Sensory Profile

• Nose: A "classic Beam" invitation. You’ll find roasted peanuts and mixed nuts, followed by dark cherry, brown sugar, and a hint of old varnish (that "dusty" smell prized in old bourbons).
• Palate: Very silky and viscous. It is significantly sweeter than the Mushroom, featuring vanilla extract, molasses, and a distinct raspberry note. You’ll also find stewed apples and cinnamon, like a warm fruit cobbler.
• Finish: Long and "chewy." It transitions from the fruit sweetness into toasted marshmallow, tobacco, and seasoned oak. It has a "tickle" of black pepper and cinnamon spice that lingers without being harsh.

Food Pairings

• Savory: Applewood Smoked Bacon or Glazed Pork. The "Beaver's" apple and cinnamon notes are a natural match for the salt and smoke of high-quality pork.
• Sweet: Raspberry Dark Chocolate. Since this bottle is famous for its raspberry and cocoa notes, a piece of dark chocolate with fruit filling will make the bourbon's flavors explode.
• Cheese: Smoked Gouda. The creaminess and subtle smoke of Gouda complement the "humid" warehouse characteristics and the nutty Beam base.
• The "Pro" Serve: Neat in a Glencairn glass. Because this was aged in a humid environment, the flavors are delicate. Adding too much ice can "drown" the raspberry and floral notes. If you find the 110 proof too bold, use a single drop of water to open the aromatics.