Ever grabbed a bottle of whiskey and noticed the words “Small Batch” displayed on the label? It sounds appealing, doesn’t it? It conjures images of dedicated craftspeople, hands-on production, and a spirit made with extra care. But if you’ve ever tried to nail down a precise definition, you’ve probably found yourself scratching your head.Let’s look into what this popular term actually means in the world of distillation, and whether it’s just a marketing term or something more.

What “Small Batch” Means (and Doesn’t Mean)

In the simplest terms, small batch refers to a spirit made from a limited, select number of barrels or a specific, small production run.

It’s NOT a hard number: Here’s the surprise, there is no official, industry wide, legally mandated definition for “small batch.” Unlike terms like “Bottled-in-Bond,” which have very strict legal requirements (like being theproduct of one distillation season, by one distiller, at one distillery, and aged for at least four years in a federally bonded warehouse), “small batch” is largely left up to the producer.

• It’s Relative: What one distillery considers small, another might see as massive.
• For a massive heritage brand like Jim Beam, a “small batch” might involve blending 100 or fewer barrels.
• For a true craft operation, like Green River Distillery, “small batch” could mean blending only 10 to 20 barrels, or sometimes even fewer.
• The intent is to suggest a product that has been blended more selectively than their main, high-volume offering.

Essentially, when you see “small batch,” the distiller is signaling that they paid more attention to the selection process, choosing a specific, finite quantity of spirit to achieve a desirable flavor profile.

Are There Legal Requirements?

In short, no.

In the United States, the Alcohol and Tobacco Tax and Trade Bureau (TTB) regulate spirit labeling, but they have not set a maximum number of barrels or a volume limit for a product to be labeled “small batch.” This allows distillers the flexibility to use the term based on their own production scale and philosophy. While this freedom is great for marketing, it means consumers need to rely on the reputation and transparency of the brand rather than a government-mandated standard.

 Coining the Term

So, if there’s no legal definition, where did the term come from?

The term “Small Batch” is widely credited to Booker Noe, the late, great grandson of Jim Beam and Master Distiller Emeritus. He introduced the term in the early 1990s as he worked to create a premium line of bourbons for the company, now famously known as the Small Batch Collection. This collection includes brands like Booker’s, Baker’s, Basil Hayden’s, and Knob Creek.

Noe wanted to distinguish these special, high-quality, and usually higher-proof whiskeys from the standard, mass-produced offerings. He sought a phrase that would instantly communicate a return to older, more selective distilling methods, and “Small Batch” was the perfect fit. It quickly became the go-to phrase for brands wanting to denote premium, quality, and selectivity in their spirits.

The Takeaway for Consumers

The “small batch” label is a promise of attention to detail and selectivity from the producer, but it’s not a guarantee of a specific volume.

Next time you see it on a bottle:

1. Ask Questions: Look up the distillery. Do they talk about their process?

2. Trust Your Taste: Ultimately, the best indicator of a quality spirit is whether you enjoy drinking it.