Baker’s is distilled at a lower proof than most of Beam’s products and aged from seven years. Beam thinks that this brings out more of a roasted nutty character to the Whiskey.
They also distinguish the strain of yeast — jug yeast — which was chosen to develop a more silky mouth-feel. It is properly strong at nearly cask strength — in the case 53.5% ABV — so the flavors do not hide.
Cinnamon comes in the nose and on the palate. The yeast may provide the silky-smooth mouth-feel. The finish trails off, medium length, with a warm spice all the way down.