It’s the bottle on the shelf you recognize at every liquor store. It’s the classic bourbon that you grew up seeing in your dad’s cabinet.

Jim Beam is an industry legend — it’s liquid history, deeply American, and founded in family. As the World’s No. 1bourbon brand, Jim Beam’s familiar flavor profile that is a balance of vanilla, caramel, and seasoned oak has become a reliable favorite of whiskey drinkers everywhere. But bourbon doesn’t get this good overnight.

An entire history of Kentucky excellence and innovation stands behind Jim Beam’s success, cementing the James B. Beam Distilling Co. as one of the great leaders of bourbon distilling.

200 Years of Liquid Legacy

The Beam family came to the American colonies in 1740 and settled in western Pennsylvania before moving to Kentucky. The area’s hot summers and limestone springs made it an ideal place to grow corn. Jacob Beam distilled this corn using his father’s whiskey recipe and crafted a new, sweeter version that set the stage for almost 230 years of bourbon innovation and quality.

Jacob began selling the bourbon, and by the time he passed the distillery, Old Tub, onto his son David, it was a lauded favorite among the locals. David expanded the distillery and used column stills for more efficient, continuous production.

Soon, the distillers at Old Tub began charring barrels, which led to the sugars caramelizing over time, creating a more dynamic caramel flavor profile, and a beautiful color, to boot. Then, David Beam moved the distillery to Nelson County in order to be nearer to the brand-new railroad line extension, a savvy business decision that led the branded bottles of bourbon to be shipped north and south on the railway. Old Tub had gone national.

In 1894, James Beam (known as Jim), took over the distillery just in time for Prohibition to put most distilleries out of business, though a few stayed open with medicinal licenses. During this time, Jim’s daughter, Margaret, married Frederick Booker Noe. After Prohibition, Jim Beam worked hard to bring the distillery back to life, a mission that his son carried out, renaming the bourbon after his father in the process and christening the distillery the “Jim B. Beam Distilling Company.”

Frederick Booker Noe II, the son of Margaret and Frederick, was named the master distiller at the Boston, Ky., distillery, and began crafting small- batch bourbon to combat the wild popularity of clear spirits like gin and vodka in the 60’s and 70’s. The small batch, Booker’s®, was novel yet accessible, and as bourbon began making a big comeback, in part due to Noe’s efforts, he expanded the small-batch collection to include Baker’s®, Basil Hayden®, and Knob Creek®.

The rest is history — literally. Frederick Booker Noe III became the seventh-generation Beam Family master distiller in 1992 and began making big strides in the bourbon world. Red Stag by Jim Beam infused black cherry liqueur into whiskey, and the Devil’s Cut in 2011 is made with the liquid that becomes trapped within the wood of the barrel during aging.

Today, this legacy of innovation, heritage, and craft continues on with every bottle.

The World’s No. 1 Bourbon

The iconic, original Jim Beam that started it all has been refined through the years. An oaky vanilla aroma on a spicy backdrop evokes the furnishings and flavors of a Kentucky kitchen. Hints of charred oak barrel and sweet grain are masterfully balanced into a classic, enjoyed by first-time whiskey drinkers and seasoned fans alike.

It’s a familiar bourbon that drinks well alone or in your favorite whiskey cocktails. The Old Fashioned comes to mind, paired with an orange peel to show off that classy caramel color. But the white label shines in other drinks, with the citrus of a refreshingly sweet Kentucky Sunrise perfect for porch-sipping. Whether you’re crafting something spirit-forward and classic or riffing up something brand new, the white label carries your cocktails to greatness.

For the drinker looking to continue their bourbon journey, Jim Beam Black hits the sweet spot. Aged seven years, it’s a rich gold and offers a smoothness with notes of caramel, vanilla, and warm oak.

Enjoy it in a classic Manhattan with 2 ounces of Jim Beam Black, half an ounce of Sweet Vermouth, half an ounce of Amaro, and two good dashes of Angostura Bitters. Or, sparkle it up with lime juice and ginger beer for an invigorating Kentucky Mule.

Beyond the Barrel

Outside of Jim Beam, James B. Beam Distilling Co. continues to honor the small-batch brands that made the distillery what it is today.

Created in 1992 by Booker Noe, Knob Creek is a nod to pre-Prohibition-style whiskey, characterized by a sweet mash bill and aged a minimum of nine years. Its full-bodied flavors have a hint of nuttiness. Knob Creek is bottled at 100 proof, boasting a charred, oak-forward taste with more robust notes of caramel and spice.

Meanwhile, the light and refined Basil Hayden has a high rye content and a much more delicate flavor with a lower proof. Clean on the palate, Basil Hayden is dry and spicy with a hint of honeyed sweetness. It’s ideal for the sophisticated drinker as well as bourbon novices.

The well-crafted portfolio of the James B. Beam Distilling Co. continues across well-known names like Old Grand-Dad, Booker’s, and Legent, each one exemplifying the craftsmanship that the distillers at James B. Beam have polished over the years.

The history and the care that the Beam family always had for bourbon remains right there in the bottle to this day, making it a first choice for whiskey drinkers, and the No. 1 Kentucky bourbon in the world. Each sip takes you straight back to the homestead of Kentucky in harvest time. It’s this commitment to family, expertise, and quality that brings people together year-round to enjoy the taste of this American tradition.

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

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