Basil Hayden’s is bourbon for people who don’t like bourbon, and my Basil Hayden’s review is going to say that without too much sneering. It’s light, peppery and very easy.
Basil Hayden’s: what you are buying
It’s made by Beam Suntory at James B. Beam Distilling Co., using a high-rye recipe that it shares with Old Grand-Dad, and it’s bottled at 40% with no age statement. The high rye gives it a spicy, peppery character, but at 40% it’s very light.
It comes in a nice bottle, which helps it sell.
Basil Hayden’s tasting notes: nose, palate and finish
Pepper, mint and vanilla on the nose, with a little caramel and a hint of oak. It’s fresh and gentle.
The palate is light and smooth, with rye spice, vanilla and a touch of cinnamon. The finish is short, a bit dry and peppery. It’s very drinkable, and a bit thin.
Basil Hayden’s: neat, with water or in a drink
It’s better neat or with a single cube of ice than in cocktails, where the 40% strength means it gets lost. For a Manhattan I’d reach for something stronger.
Is Basil Hayden’s worth the money?
About £45 for 70 cl. That’s a lot for a 40% bourbon, especially when Old Grand-Dad Bonded shares the same mash bill at higher proof for less. Prices change, so treat the figure above as a guide for Basil Hayden’s and check the link on this page for the current cost.
Basil Hayden’s alternatives
Old Grand-Dad Bonded is the stronger, cheaper cousin, Bulleit Bourbon is spicier, and Angel’s Envy is the sweeter pick.
Who should buy Basil Hayden’s?
People who want a light, spicy bourbon that won’t scare their guests.
Basil Hayden’s: my verdict
A smooth, peppery, easy bourbon that’s pleasant but priced for the bottle, not the liquid. Caskable score: 70 out of 100.
Pepper, mint and vanilla, with a little caramel and oak.
Light and smooth, with rye spice, vanilla and a touch of cinnamon.
Short, a bit dry and peppery.
A smooth, peppery, easy bourbon that is priced for the bottle, not the liquid.
Thomas Grønvold is the founder of Caskable and a whisky enthusiast who believes the best way to learn about whisky is simply to drink it, compare it, and stay curious. From supermarket favourites to bottles from distilleries around the world, he writes about what he actually tastes and experiences, without pretending you need to be an expert to enjoy a good dram.
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