Bourbon…America's Native Spirit is made with a 51% or more corn mash and is aged in new, charred oak barrels for a sweet, full-bodied flavor.
Barrels must be at least 125 proof and bottling must be at least 80 proof.
To be 'straight bourbon,' whiskey must be aged for at least 2 years…and of course, to be 'Kentucky Bourbon,' it must be made in the state of Kentucky.
Bourbon has deep roots in America---early settlers created a unique whiskey with a recipe unlike any other.
Born in Kentucky in 1774, the first bourbon makers transported the liquid in used barrels and began to char the inside which produced sugars that added a gold color as well as caramel taste.
From there, the rest is history…until 1918 when Prohibition came to life.
During Prohibition, all spirit creation and selling was prohibited until December 5, 1933 when Prohibition was repealed. The production of spirits, including bourbon, sprang back into America's culture. Today, the end of Prohibition is celebrated as Repeal Day.
In 1964, President Lyndon B. Johnson, who was known to be fond of bourbon, declared America's native spirit by an act of Congress. The act is a symbol that bourbon is really the only major distilled spirit that can trace its roots back to American soil.
220 years of experience goes into every bottle of Jim Beam Bourbon. An aging process of four years in new charred oak barrels gives Jim Beam its elegant, refined and smooth character. With a slightly spicy, oaky vanilla aroma, this medium-bodied bourbon brings mellow hints of caramel, vanilla, grain and oak flavor with a lightly sweet, toasted oak finish.
Sip it neat, on the rocks or mix it up in any number of bourbon- or whiskey-centered cocktails. Jim Beam's extra aging creates an elegant, smooth and refined whiskey that pleases with every sip.
After seven generations and 30 family members of master distillers, the Jim Beam family tradition continues today. In 2005, Frederick Booker Noe III, the great-grandson of Jim Beam, filled the 10 millionth barrel of Jim Beam, keeping the tradition of Jacob Beam alive for the next generation of bourbon drinkers.
Today, 7th and 8th Generation, Master Distillers, Fred and Freddie Noe, continue to push the boundaries in the world of bourbon.
Created by Bill Samuels, Sr. to be a bourbon that he would enjoy drinking himself, Maker's Mark Bourbon Whisky is smooth and approachable with an easy finish—a true contrast to hot, harsh whiskies that “blow your ears off." Teasing the nose with aromas of woody oak, caramel, vanilla, and wheat, Maker's Mark hits the tongue with sweetly balanced flavors of caramel, vanilla, and fruity essences before finishing smoothly and subtly.
Maker's Mark is made slowly in small batches using red winter wheat—imparting the front-of-palate sweetness that Maker's Mark is known for. Maker's Mark is the only distillery with our own water source and watershed, and the pure calcium- and magnesium-rich water surrounding the National Historic Landmark distillery in Loretto, Kentucky makes better drinking water and a better sour mash in which yeast can flourish.
Unlike most distillers, Maker's Mark isn't satisfied simply setting a clock. That's why age to taste, not time. It usually takes between six to seven years for the whisky to be ready. The classic Maker's Mark begins as cask-strength bourbon, is chill-filtered and is then proofed down to our optimal taste profile at 45 percent alcohol (or 90 proof).
At Maker's Mark, it's one bottle at a time. Every time. Since the first bottle was sold in 1958, each bottle is still hand-dipped in its iconic 400-degree red wax—similar to how it was done in Margie Samuels' kitchen all those years ago.
The Old Fashioned…created in the 19th century, the Old Fashioned cocktail is straightforward and timeless. A simple combination of bourbon, bitters, sugar and a splash of water—just garnish your masterpiece with an orange peel and you have the perfect drink.
The Manhattan…invented in the late 1800s, this simple and sweet bourbon recipe is bound to class up everything. Discover how to make a Manhattan drink by combining warm, rich bourbon with sweet vermouth and a Luxardo cherry. The result is a Manhattan that is as sophisticated as its namesake.
The Bourbon Sour…it's an old school favorite, created in 1872, that never goes out of style—and for good reason. This bourbon sour recipe combines a fresh splash of lemon juice, lemon lime soda and smooth Jim Beam Black Bourbon Whiskey for a classic taste everyone will love.
The Boulevardier…a timeless classic that boosts a robust flavor while adding a touch of elegance to a night out or an evening in.