Jim Beam An American Whiskey

Jim Beam is one of the big names of bourbon, so there’s no surprise to find a big man behind it all. Booker Noe isn’t just physically huge, he is one of the foundation stones of the modern industry. Booker is Jim’s grandson and still lives in Jim’s old house in Bardstown.

Jim Beam is one of the big names of bourbon, so there’s no surprise to discover a big male behind it all. Booker is Jim’s grand son and still lives in Jim’s old house in Bardstown.Talk to him

and you are tapping straight into the history of bourbon itself.Today, Jim Beam is the world’s most significant selling bourbon, however in 1934 things weren’t so rosy. Beams have now been making bourbon for 205 years. For Scottish distillers, yeast is simply a driver that converts sugar to alcohol and CO2- Nevertheless, for bourbon distillers it has practically mystical homes and each company guards its own strain(s ): Beam is still using the yeasts propagated by Jim in his kitchen area in the 1930s. Each yeast will give different proportions of these fusel oils, so you get different flavour profiles.When you integrate the unique yeasts with the higher-than-average portion of backset(which produces what Jerry calls Beam’s ‘bold ‘flavour ), and the two-and-a-half times distillation

(the vapour from the beer still passes through a thumper before being redistilled in the doubler)the signature Beam character is taking shape.But if Jim Beam White Label is the world’s best-known bourbon, it’s the company’s small batch range which is appropriately making waves.

Booker is Jim’s grand son and still lives in Jim’s old home in Bardstown.Talk to him

and you are tapping straight into the history of bourbon itself.Today, Jim Beam is the world’s greatest selling bourbon, but in 1934 things weren’t so rosy. For Scottish distillers, yeast is merely a catalyst that converts sugar to alcohol and CO2- However, for bourbon distillers it has practically magical properties and each firm secures its own strain(s ): Beam is still utilizing the yeasts propagated by Jim in his cooking area in the 1930s. Each yeast will provide different proportions of these fusel oils, so you get different flavour profiles.When you combine the special yeasts with the higher-than-average portion of backset(which produces what Jerry calls Beam’s ‘vibrant ‘flavour ), and the two-and-a-half times distillation

(the vapour from the beer still passes through a thumper before being redistilled in the doubler)the signature Beam character is taking shape.But if Jim Beam White Label is the world’s best-known bourbon, it’s the firm’s little batch variety which is appropriately making waves.

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