Jim Beam Distiller’s Share ‘Toasted Brown Rice’ Kentucky Straight Bourbon Whiskey

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Jim Beam Distiller’s Share ‘Toasted Brown Rice’ Kentucky Straight Bourbon Whiskey Tasting Notes

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Distillery Information

At the Jim Beam American Still House in Clermont, Kentucky, crafting bourbon is a 220-year tradition. They start with a mix of corn, rye and malted barley which is fed into a 10,000-gallon cooker where they add a portion of the old mash from the last distillation. This helps to ensure consistency and transform the mash into “sour mash.” Unlike other whiskeys containing water with iron, Kentucky sits on a natural limestone shelf that acts as a filter, creating iron-free, calcium-rich water. This helps to craft the slightly sweet, golden-brown bourbon we all know and love. Once the mash is cooked, it is transferred to the fermenter and yeast is added to eat the sugars and create alcohol. After the fermentation process, the alcohol is transferred into a 65-foot-tall column still where it is heated to around 200°F. Jim Beam taps their high wine into brand-new, level-4 char, American White Oak barrels. This caramelizes the sugars within the wood to create a richer flavor with fewer tannins. After filling the barrels, they are rolled into an airy, hilltop rickhouse to rest. As the seasons change, Kentucky’s climate expands and contracts the barrel wood, allowing bourbon to seep into the barrel and extract the caramelized sugars, oak flavor and beautiful, golden-brown color from the charred wood.

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