I often get asked, what is the difference between a “single barrel” whiskey and a “small-batch” whiskey. The basic differences are in the definitions. A “small batch” whiskey is one that is made from a small selection of barrels of whiskey, usually as few as 10, but perhaps as many as 50. Compare that to the thousands of barrels that go into making Jack Daniels, or Jim Beam.

A single-barrel whiskey is made from literally one barrel, and not mixed with any other barrels before bottling. This means you might buy a bottle of a single-barrel of your favorite brand one month, which came from one barrel and then purchase another bottle a year later, and the taste, smell and color may be different because it came from a different barrel.

According to whiskey historians, the first single-barrel whiskey released was in 1984 by Blantons. Now, many are on the market, including a new one announced today.

Baker’s 7-year has always been a part of the original Small Batch Bourbon Collection created by Booker Noe, the 6th generation Master Distiller at Jim Beam. The other’s in the popular collection is Basil Hayden’s, Knob Creek, and Booker’s Bourbon.

Now, Baker’s is making the transition to a single-barrel offering. It will still hold its signature 107 proof and minimum seven-year age statement, but will now be presented in with a new bottle design featuring details about the individual barrel including the age, the warehouse in which it was aged and the date it was barreled.