Jim Beam

Created at Clermont, Kentucky,being one of the best in bourbon whisky, the name was given after the creator Jim Beam, who took all measures in expanding the business after the prohibition period. Following the existing tradition, Jim Beam is still regarded as the best in the world.

Process:

After natural filtration of water, addition of a hint of yeast into tank, creates “dona yeast”, also used for fermenting. To cook easily, the rye with barely and corn, they are mashed where water is added with the left over mash from earlier distillation. After mashing and cooling,
addition of yeast, and sugar, which produces alcohol, carbon dioxide and heat. After proper distillation the leftover fluid has a smell like beer. Then while heating up to 200°F in column still, alcohol
vaporizes, and a second time pot still distillation heats up and leads to condensation of the liquid turning to “high wine” with 67.5% alcohol.

JIM BEAM BLACK EXTRA AGED:

Packaged in a newer way, this traditional bourbon has a smooth, refined and elegant finish. This bourbon matured for 8 years, in burnt oak kegs, which is almost double the time of the original Jim Beam. This long maturation gives the added caramelized oaked finish.

JIM BEAM DEVIL’S CUT:

After maturation, when bourbon is taken out of the barrel, due to evaporation and condensation a definite amount is always trapped within the walls of the kegs, known as the “devil’s cut”. To give an exceptional texture to Jim Beam Devil’s cut, the trapped whiskey within the barrel walls are extracted out and given a balanced blend, resulting in a strong, premium drink with deep scent, character and color. The strong and bold bourbon, accompanied with exquisite flavors from inside the casks. The bottling is finished with an extraordinary full body, intensified oakiness and the subtleness of vanilla. The finished exotic drink has a lingering warm texture with traces of sweetness.

Other Ranges are:

Ref: www.jimbeam.com