Distillery: Jim Beam
Proof: 80
Age: 4 years
Mashbill: (sour mash) 75% corn, 13% rye, 12% malted barley
Price: $15.99
Company
Established in 1795, Jim Beam began its journey in Clermont, Kentucky, where the distillery’s roots took hold. Over the centuries, it has evolved into an emblem of American bourbon heritage, cherished for its time-honored craftsmanship.
Among their renowned products are Jim Beam Original, a timeless classic, the velvety Jim Beam Black, and exceptional small-batch offerings like Booker’s and Knob Creek.
Production
Based on their website, Jim Beam’s bourbon production begins with a sour mash created from a mix of corn (51%+), rye, and malted barley. The distiller’s beer is fermented using their family secret yeast strain.
After double distillation, the “high wine” is aged in alligator charred, American White Oak barrels, extracting caramelized sugars and oak flavor. Then the four years of aging in airy rackhouses allows the bourbon to extract caramelized sugars, oak flavor, and a golden-brown color.
Jim Beam Bourbon Review
Nose – 2.75/5
The aroma is simple and straightforward with prominent notes of caramel, baking spice, bread, and oak.
Palate – 3/5
On the palate, the bourbon gives a thin and oak-forward profile, complemented by delicate hints of vanilla and caramel. A subtle warmth and baking spice add to the flavor complexity.
Finish – 2.75/5
The finish is light and easy, echoing the baking spice, bread, oak, and faint caramel notes, leaving a pleasant and lingering aftertaste.
Value – 3.5/5
In terms of value, Jim Beam’s bourbon stands out as a true gem, delivering an enjoyable and approachable experience, making it an excellent choice for those seeking a value bourbon without compromising on quality.
Jim Beam Bourbon: The Verdict
3/5
We score each bourbon based on nose, palate, finish, and value.
Scoring System:
- Platinum – 4.25 – 5
- Gold – 3.25 – 4.24
- Silver – 2.75 – 3.24
- Bronze – <2.75
Hunter Branch is the Founder and Director of Editorial for Bourbon Inspector. He has been writing about and professionally reviewing bourbon since 2020 (and has been drinking it for much longer). He’s been able to interview big names in the bourbon industry like Trey Zoeller from Jefferson’s Bourbon and his work has been featured in publications like TastingTable, Mashed, and more.