Nose of corn and subdued Beam spiciness. It’s hot, and sweet, and minty-spicy, but the main difference from mainline Beam is the feel. This is slicker, lighter, slippery, and the finish has a softness to it, almost plushy. The oak seems lost (for an 11 year old), and that lets the sweetness dominate. It’s like a toy breed; it yips, when it should bark and growl. I think oats are too soft for bourbon. Price per 375 ml.

Reviewed by: Lew Bryson (Summer 2015)

Grain in several forms begin this experience. First it’s raw corn kernels, freshly buttered popcorn, boiled oats, rye toast, and cornbread. Then oak, raisins, and slight hints of vanilla develop, but the concentrated cornbread dominates after its appearance. However, though at a low proof, water is needed to cut the heat. Recommended with ice, water, and/or cola.

Reviewed by: Fred Minnick (Fall 2017)

Wood. From the lumberyard to the charred barrels, wood powers over grain, caramel, vanilla, and earth. A nuttiness comes through, turning the wood into almond, pine nut, and pecan, but a resounding bitterness stays in the form of nut shells. It lacks balance and complementary flavors to the oak, but caramel finds itself on a short finish. Decent first release, but I wanted to find more nuance from the second barrel.

Reviewed by: Fred Minnick (Winter 2016)

For rye whiskey drinkers, Jim Beam isn’t the name you’re usually looking for, but there’s a distinct rye nose: menthol, dill, herbs, and boiling oats. The palate is dull, lacking the up-front spice typically found in ryes, and only shows hints of vanilla, caramel, and eventually cinnamon. The extremely short finish leaves me wondering if it would fare better at a higher proof.

Reviewed by: Fred Minnick (Spring 2016)