The James B. Beam Distilling Co. Is Home to the World’s No. 1 Bourbon, the Legendary Jim Beam [Video]

For 229 years, eight continuous generations of whiskey makers have been crafting incredible bourbon at the James B. Beam Distilling Co. Undoubtedly Beam is the first family of bourbon. Fred and Freddie Noe are the seventh- and eighth-generation master distillers of a family that has built not just a brand, but a legacy, and each generation imparts their own story into this tapestry of bourbon history. It is evident in every bottle of Jim Beam that comes from their central Kentucky distillery in Clermont.

The Noes maintain their commitment to creating products that are of high quality, yet accessible through Fred and Freddie, for whom blending is a mixture of science and art. They have used the same yeast strain from Fred’s great-grandfather, Jim Beam, that was captured after Prohibition, and only use pure, local limestone water.

Two of Jim Beam’s flagship bourbons are original Jim Beam and Jim Beam Black. Jim Beam is known for its approachability and mixability, so versatile that it can be mixed with virtually any cocktail ingredient. Or you could level up with Jim Beam Black, which is aged seven years and bottled at a higher proof — 90 proof versus 80 proof for original Jim Beam. Sweet notes of vanilla that are imparted by the wood sugars come through with that extra time in the barrel. These two expressions prove that it is not simply about the distillery’s history or the process, but a true passion and integrity for whiskey making that can be tasted in every bottle that comes out of the James B. Beam Distilling Co.

To enjoy nearly 230 years of history, stewardship, and craftsmanship, open up a bottle of Jim Beam, the world’s No. 1 bourbon, today. The Noes are not precious with their whiskey. Fred Noe suggests that you should feel free to “drink it any damn way you want.” Neat, on the rocks, or in a cocktail, it’s all up to you. Just make sure you’re enjoying it in good company.

Video by: Marshall McDonald

This article is sponsored by the James B. Beam Distilling Co.

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