Description
In 1740, the Boehm family came to America to live the colonial dream and 48 years later moved to Kentucky and changed their name to “Beam”. By the end of the 18th century, German, Scottish and Irish settlers who had brought their recipes from home were already producing rye whiskey in Western Pennsylvania. However, when the US government offered incentives to relocate west, many families moved to Kentucky. One of these farmers was Jacobs Beam, who used his father’s whiskey recipe to distil corn into a new, sweeter type of whiskey, leading to the birth of bourbon.
The Jim Beam Double Oak Twice Barreled is first matured traditionally in flamed oak barrels, which allows it to develop its first intense flavours. After this first maturation phase, the whisky is transferred to a second, newly flamed oak barrel, where it undergoes a further maturation period. This double barrel maturation gives the bourbon a special depth and complexity that sets it apart from other whiskies and makes its character unmistakable.
Awards:
– Silver medal in 2018 at the International Spirits Challenge
Tasting NoteColour: Amber.
Nose: Caramel toffee, vanilla tones, oak wood, butter biscuits.
Flavour: Full-bodied, vanilla cream, caramel, oak smoke.
Finish: Langs on the palate.
