Jim Beam Apple Bourbon Whiskey
Bourbon /35% ABV / Kentucky, United States
- Kentucky, United States
Jim Beam Apple Bourbon Whiskey is where the world of premium bourbon harmoniously blends with the invigorating essence of apple. This exquisite fusion unveils a perfect equilibrium between premium apple liqueur and distinguished bourbon, creating a spirited experience that pays homage to American heritage while delivering a tantalizingly light and juicy twist. Tasting Notes: Prepare to be captivated by the symphony of flavors within Jim Beam Apple. It marries the time-honored richness of bourbon with the refreshing allure of apple liqueur. With an alcohol by volume (ABV) of 35%, this bourbon offers a harmonious balance that's perfect for those seeking a unique and invigorating taste experience. The Perfect Way to Savor: Jim Beam Apple represents the spirit of innovation within the world of bourbon. Whether enjoyed neat, on the rocks, or as a key ingredient in imaginative cocktails, Jim Beam Apple offers a world of possibilities. Please enjoy responsibly.View all products by Jim BeamCalifornia Residents: Click here for Proposition 65 WARNING
Because of the liquor’s aging process variation, bourbon’s colors range from light amber to dark caramel and each bottle must contain at least 40% ABV. Bourbon can only be called bourbon if it’s aged in an oak barrel; barrels must be new and are pre-charred to help the liquid extract as much flavor as possible from the wood.
While both whiskey and bourbon are made from the same base ingredients (a predominantly corn mash, yeast and water), a spirit can only be called bourbon if it’s crafted in the United States, surpasses a minimum 40% ABV and is aged in new, charred, white oak barrels. Bourbons are generally on the younger side of the whiskey family (compared to older whiskies like scotch) and thus deliver a sweeter profile.
Raise a glass to science: While rye, barley and wheat all contain the gluten protein, the actual gluten is removed during the bourbon’s distillation process, in which the gluten molecules are separated from the actual distillate used to make the final product.