Jim Beam Reinvents The Bourbon Through Double Ageing
Spending extra time in the barrel does wonders.
BY Lestari Hairul | Apr 12, 2017 | Food & Drink
How do you reinvent a classic when it has strict rules of production? You add a little somethin’ somethin’. But it’s just an extra step because we all know the drill. For a bourbon to be a bourbon, it must a) be made of a grain mix of at least 51 percent corn; b) at most distilled at 80 percent ABV; c) contain no additional materials except for water; d) aged in new, charred white oak barrels; e) while at most 62.5 percent ABV; f) for a minimum period of two years; and g) bottled at 40 percent ABV at least. Damn, that’s a mouthful. Time to pour us a finger of Jim Beam Double Oak. That’s right; taking a leaf from the Scots, here’s the best of Kentucky being double aged too. Starting with the mandatory white oak barrels, the liquid is further matured in a second charred barrel for optimum flavour development. The result is an intense but smooth profile tempered by caramel and toffee notes. Best enjoyed on the rocks or in an Old Fashioned.
Jim Beam Double Oak is available from the Beam Cellar.
This article was first published in the print edition of Esquire Singapore, April 2017.