It is no wonder that the Jacob Beam Distillery has been family owned since 1795, when its founder first produced and sold a barrel of whiskey. It was during this time period where Old Tub became popular among many Americans who valued traditional methods over newfangled technologies like refrigeration or canning as well as locally grown grains such us malts for whisky production!
Jim Beam, one of America’s most famous spirits and wine producers was founded by James Beauregard Beam. However he had to close down during the sober period from 1920-1935 due to Prohibition which also meant that no more Jim Bean Whiskey could be made at this distillery for nearly 10 years after it opened again in 1935 with a new location just outside Clermont Kentucky where they continue making their signature product even now as we speak!
Despite the changes in ownership, Beam family members have remained involved with production and often hold influential positions.
In 1945 when this company was purchased by an individual from Chicago their success led them into being bought out again ten years later under American Brand’s regime after only three short decades! In 1968 it would be sold yet another time – at last finding itself owned not just locally but also internationally as well thanks largely because of Suntory Beer Holding Company Ltd., Japan’s largest brewer who spent $13 billion dollars acquiring both Pabst Brewing Co..
The grains for this bourbon go back centuries. The mash contains 77% Corn, 13%, Rye & Malted Barley which is more than what you would find in many other whiskies today but less so when compared to Bulleit which uses 60%-65%. Regardless of these changes though JimBeam’s Kentucky Straight Bourbon Whiskey has remained unchanged since 1795!
The barrels are first filled with the finest inaugural blend before being coated in my very own personal recipe for a deep, dark color.
The now-fermenting spirit is then distilled and added to new charred oak until it sits atop those same aging whiskeyhenges like some sort of judgmental ancient god watchful over his flock: I’ll let you find out how well they perform when we get there…
Aging whiskey is an art that requires time and patience. The three ways it can be lost during the aging process are through evaporation, (commonly known as the “Angel’s Share”, as it disappears into the heavens) Regular tasting for quality control purposes (a tool called “the thief”). When certain flavors become trapped inside of barrels after having been forced into them by their own weight from shaking on wooden floors day-in/day-out! A little bit goes missing no matter what though—Jim Beam calls this “Devils Cut”.
Jim Beam takes their regular and “extra aged” Kentucky straight whiskey, which they have been blending for years. They empty out the barrels in typical fashion before pressing on more to get that extra cut of flavor! Once pressed (and bottled), this delicious liquid is ready to drain down your throat as you enjoy its smoothness with every sip… or fiery burn if we’re being honest about what really goes into our drinks at bars like these ones 😉
I was surprised by how much I liked this bourbon. It’s not overwhelming like some other strong malts, but it still has that delicious complexity and works really well in cocktails or just sipper-style drinks with friends on the weekends when you want something satisfying yet light at heart too!
Here is a fun recipe to make with Devils cut
Dancing With The Devil
1 part triple sec liquor
2 parts Jim Beam Devils Cut Bourbon
1 part lemon sour
1 part passion fruit
2 dashes Tabasco sauce
Mix all the above in a shaker with ice. Strain into a chilled glass.
Jim Beam Devil’s Cut, they extract the dark intense liquid from the charred white oak barrel walls with a 6-year aged bourbon.
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Author Bio: Kim and Mark enjoy snuggling with their two dogs Snuggles and Bandit, watching movies, road trips, gardening, succulents enjoying all types of cocktails in their home bar and talking about it afterwards.
They can be reached at ourhomebarcreations.com.
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