Jim Beam Original (white label) – aged 4 years in new charred oak barrels, 80 proof, the flagship whiskey Riell, Howard (September 1998). "Spirit of America - More about Bourbon". Cheers. Beveragenet. Archived from the original on May 1, 2006. From the cooker, the mash heads to the fermenter where it is cooled to 60–70°F (16–21°C) and yeast is added again. The yeast is fed by the sugars in the mash, producing heat, carbon dioxide and alcohol. Called "distiller's beer" or "wash", the resulting liquid (after filtering to remove solids) looks, smells and tastes like (and essentially is) a form of beer. The wash is pumped into a column still where it is heated to over 200°F (93°C), causing the alcohol to turn to a vapor. Why did I do this to myself? I knew it was going to be bad, I should have cut and run when I had the chance. But no, “journalistic integrity” or some such nonsense means I’m here hating my taste buds for your entertainment.

It’s a solid label, but there’s really nothing interesting here. It’s a variation from the normal design that didn’t take any chances, and I’m guessing that’s on purpose. The contents are enough of a departure from the norm that it makes sense to keep the style and branding as consistent as possible so people have some frame of reference for what they’re buying.

National Distillers Products". bottlebooks.com. Digger Odell Publications . Retrieved March 26, 2011. It seems like the bitter ginger beer has done a somewhat acceptable job balancing out the sweet cherry taste. It’s still like you mixed cough syrup with ginger beer (so still, awful) but compared to the horror that was the old fashioned, it’s slightly better.

a b "Beam's History". jimbeam.com. Beam Suntory. Archived from the original on April 1, 2016 . Retrieved July 9, 2019. Jim Beam Signature Craft Quarter Cask Bourbon – bourbon aged at least 5 years and finished in a variety of quarter-size casks for at least an additional 4 years Jim Beam will pay state for fish killed after fire". The Cincinnati Enquirer. Associated Press. September 10, 2003. Archived from the original on April 7, 2014.Carlton, C.H. (2017). Barrel Strength Bourbon: The Explosive Growth of America's Whiskey. Clerisy Press. p.189. ISBN 978-1-57860-576-7 . Retrieved August 7, 2021.