The Big Man of Jim Beam

Chapter 15Emeritus Man

The year 1992 was a momentous one for the Big Man. After more than 32 years holding the title, he stepped down as master distiller of Jim Beam Brands. Officially he was now master distiller emeritus, a fancy yet fitting title. He still had influence, still cast a very long shadow, still kept an eye on things. But he was now free from the day-to-day responsibilities of running the world's largest bourbon distillery. (Over at Clermont, Cousin Baker had also stepped down as distiller. A new master distiller, Jerry Dalton, a longtime friend and neighbor of Booker's and the first and only non-Beam ever to hold the title, was eventually named to replace them both.)

His reduced schedule at the distillery allowed him more time at home, time he put to use in the kitchen, much to wife Annis's dismay. In addition to being a distiller, Booker fancied himself something of a cook. His attempts at making the quintessential beaten biscuit became legendary. (Beaten biscuits went well with country ham, a staple in Booker's diet.) His grandmother had made them for him when he was a boy, and Booker spent hours trying to recreate the memories and the magic. He'd camp out in the kitchen for hours, his face white with flour and sweat on his forehead as he baked. Once finished, he would press his creation on to any and all visitors with a loud “Waddya think?” He was skeptical of the praise he inevitably received—these are great, Booker!—as in his heart he knew they weren't the ...