Jim Beam 4.5l cradle
The birth of bourbon dates back to the late 1700's when clean corn whiskey was distilled by the settlers of Kentucky. The distinctive amber glow and rich flavor of Kentucky bourbon was discovered when a batch of corn whiskey was aged in new white oak barrels that and been charred by fire. In 1795, a farmer and grain mill operator named Jacob Beam perfected the recipe and distillation process for Jim Beam, the proud name for the world's finest bourbon.
Prices including VAT
| Availability: | Sold out - call us on availability |
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| Our Price: | 3.400 Kč |
Sold out
| Product code: | WHS206 |
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| Category listing | |
| Volume (liters): | 4.5 |
| Alcohol by volume (%): | 40 |
| Region: | Kentucky |
| Country of origin: | USA |
| Web: | www.jimbeam.com |
| Quantity in tray/case: | 2 | Purchasable by single unit [Why?] |
Encyclopedia entries
Jim Beam
For more than 200 years, Jacob Beam's original recipe has been strictly followed, calling for the perfect union of Kentucky's abundant natural resources. In every sip, you can taste the time and care that goes into Jim Beam Bourbon
The Beam family has been in the business of making outstanding bourbons for over 200 years. First started by early-American settler Jacob Beam in 1795, Jim Beam has grown to be the world's #1 selling bourbon whiskey. True to its American roots, United States Congress declared Bourbon "America's Native Spirit" in 1964. Today, Jim Beam is made under the continued supervision of 6th and 7th generations of the Beam family. Jim Beam has gained a broad appeal worldwide with contemporary adults who appreciate the authenticity of genuine bourbon. Enjoyed in spirited social settings, Jim Beam mirrors the self-confident, masculine personality of its consumers, from American clubs to Australian pubs - and all points in between.
Bourbon
Named after the very large county in Kentucky where it was distilled exclusively in the late 1700's, Bourbon is the most famous of all American Whiskies. Today, Bourbon County has been subdivided into many smaller counties that continue to produce 95% of all Bourbon. However, not all American whiskies are Bourbons. To be labeled as Bourbon the whiskey must:
- Contain natural grains of which at least 51% must be corn
- Be distilled at less than 160 proof, or 80% alcohol
- Be aged in charred, new oak barrels
- Be aged at least 2 years to become a “straight” Bourbon whiskey
- The spirit must go into the barrel at no more than 125 proof
- Nothing can be done to alter the flavor or color in any way, from the time it is distilled through bottling. Only water can be added to adjust to barrel and bottling strengths.
