Jim Beam bourbon has an American origin (Kentucky), and was created in 1795 by Jacob Beam.
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|Country of Origin||United States|
Jim Beam bourbon was born in the late eighteenth century, when the people of Kentucky distilled corn whiskey. The distinctive amber colour and rich flavor was discovered when a batch of malt whiskey was aged in new white oak barrels that had been charred inside.
The preparation of the bourbon begins with the grinding of corn grains (should consist of at least 51%), rye and malted barley, turning them into a very fine flour that will then be cooked with pure water from the Kentucky limestone springs.
Jim Beam is distinguished not only by the careful selection of its ingredients, but also by its more durable cooking at moderate temperatures.
This produces a soft natural flavor to grain. After cooking, the distiller pumps the mixture to a fermenter where it melts with new yeast and yeast developed more than 60 years ago from Jim Beam's private reserve.
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