Late in the 18th century, Master Distiller Meredith Basil Hayden Sr. left his Maryland home for the greener pastures of Kentucky, bringing his family and reputation with him.
Not yet privy to the old guard’s “rules” of bourbon making, legend has it that Basil set out to make a batch simply using the ingredients he had on hand, unaware of what the traditionalists might think of his mash. What resulted was bourbon with a uniquely high-rye mashbill, combining the sweetness of corn with the spicy undertones of rye. The purists may have been displeased, but not the neighbors who tried it.
Over 200 years later, the Noe family pays tribute to Basil’s masterful discovery with a high-rye small batch bourbon that embodies the spirit of that very first recipe.