Jim Beam Pre-Prohibition Style Kentucky Straight Rye Whiskey, 70 cl

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So what is it like? Well there is only one way to find out, you have made it past the first few hundred words of me waffling so maybe you will also read my review of the Jim Beam Pre-Prohibition Rye. About the Distillery Jim Beam Signature Craft Quarter Cask Bourbon – bourbon aged at least 5 years and finished in a variety of quarter-size casks for at least an additional 4 years Basil Hayden's: aged 6 to 8 years, 80 proof (40% ABV); uses the Old Grand-Dad "high-rye" mash bill. Beam Global Spirits & Wine and The Edrington Group Launch International Sales and Distribution Alliance" (Press release). Business Wire. April 1, 2009 . Retrieved April 12, 2016.

Jim Beam has really captured rye in their bottle very well. I hadn’t tasted rye whisky before so you might be wondering how I know what rye is about. Caramel, imitation vanilla, and some pepper. The rye spice is rather weak compared to other rye whiskeys, but it definitely comes through and is paired up with some cinnamon, red licorice and a hint of pear.From the cooker, the mash heads to the fermenter where it is cooled to 60–70°F (16–21°C) and yeast is added again. The yeast is fed by the sugars in the mash, producing heat, carbon dioxide and alcohol. Called "distiller's beer" or "wash", the resulting liquid (after filtering to remove solids) looks, smells and tastes like (and essentially is) a form of beer. The wash is pumped into a column still where it is heated to over 200°F (93°C), causing the alcohol to turn to a vapor. a b "Beam's History". jimbeam.com. Beam Suntory. Archived from the original on April 1, 2016 . Retrieved July 9, 2019. To be very clear, I am talking solely about whiskey expressions that fall under the “Jim Beam” brand and not all the brands that fall under the James B. Beam Distilling family of brands. That’s around 20 different brands like Booker’s, Basil Hayden, Knob Creek, Old Grand-Dad, and so many more. Verzoni, Angelo (March–April 2018). "Small Scale, High Proof". NFPA Journal. Vol.112, no.2. National Fire Protection Association. pp.44–49 . Retrieved July 9, 2019. Prial, Frank J. (February 27, 2004). "F. Booker Noe II, 74, Master Bourbon Distiller". The New York Times . Retrieved July 9, 2019.

Jim Beam Original (white label) – aged 4 years in new charred oak barrels, 80 proof, the flagship whiskey Bourbon whiskey distillers must follow government standards for production. By law ( 27CFR 5), any " straight" bourbon must be: produced in the United States; made of a grain mix of at least 51% corn; distilled at no higher than 160 proof (80% ABV); free of any additives (except water to reduce proof for aging and bottling); aged in new, charred oak barrels; entered into the aging barrels at no higher than 125 proof (62.5% ABV), aged for a minimum of 2 years, and bottled at no less than 80 proof (40% ABV). Jim Beam Harvest Collection (limited release) – six bourbons aged 11 years or more, each made with a particular secondary grain, including triticale, high rye, six-row barley, soft red wheat, brown rice, and whole rolled oat Knob Creek: aged 9 years, 100 proof (50% ABV), with a 9-year, 120-proof (60% ABV) single-barrel expression, and a 100 proof (50% ABV) rye whiskey.

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Results by Brand" (PDF). sfspiritscomp.com. San Francisco World Spirits Competition. p.23 . Retrieved July 9, 2019.

National Distillers Products". bottlebooks.com. Digger Odell Publications . Retrieved March 26, 2011.

Rye happens to be very popular in Finnish culture. Rye bread is something we yearn for, when traveling abroad. Believe it or not, malted rye ( mämmi) is even our national dish, an holiday treat for some Finns during Easter. a b c "Alcohol History: Whiskey and other Liquor History" (Slide show). Beam Suntory. Archived from the original on July 7, 2017 . Retrieved August 5, 2017. Jim Beam Devil's Cut – aged 6 years, [15] uses bourbon extracted from the cask's wood after emptying, 90 proof

Palate: Syrupy body. Hot, with an unpleasant amount of burn for a 90 proof whiskey. Burnt caramel, caramel apple, unroasted coffee beans, and (at last) a swath of bakery spices. Now it tastes like a rye, although the youthful grassy notes are still evident. Jim Beam is one of the best-selling brands of bourbon in the world. [23] [24] Outside the United States, Beam Global Spirits & Wine has had a sales and distribution alliance with The Edrington Group since 2009. [25] See also [ edit ] From what I can tell the Jim Beam Pre-Prohibition Rye is just their regular Jim Beam Rye bottled at a higher proof and, like the Jim Beam Bonded, seems to just be a marketing ploy when it comes to the pre-pro labeling. The press release says that the recipe has been reformulated using “one of the Beam family’s oldest recipes”, but it never mentions what that reformulation means.With Water: Several drops of water make this smell even more like Beam: More grass. The water also adds a green banana / unripe coconut note to both the aroma and palate. The palate and finish also acquire a weird “fruit” punch or bubblegum flavor. Water is not necessary with this one, but won’t ruin anything either. Jim Beam Pre-Prohibition Rye smells like a stronger Old Overholt, but tastes like a spicier version of Jim Beam White and in the end doesn’t taste or smell much different than the old yellow label. I don’t exactly know why it’s called pre-prohibition rye because the only difference I can find from the normal rye is that this has 5% more alcohol and a green label. It does taste a bit better, but they try to position it as a totally different product when in reality it seems to be the same old Jim Beam Rye with a little less water in it. Biscuity raw grains, caramel, spice and vanilla make the bulk of the palate. Some light notes of wood, raw sugar and soda water add some complexity, but don’t really enhance the overall character and it ends up feeling a bit underwhelming. I think it’s the low rye mashbill because in the end it really just ends up tasting like a Jim Beam White with a touch more spice. Nose: Grassy Beam character with a healthy dose of green apple, freshly-mown grass, and fresh corn kernels. The dominant note on the aroma is tart: that green apple almost turning into lime juice. There is very little of the expected rye profile: no cinnamon, no clove, and only a hint of anise. Still, there are no unpleasant notes, and no “paint thinner” or chemical smells. Taste: Rye is strong, feels like Finnish rye bread covered with spices! Hints of bitter and sweet notes as well: wood and vanilla.