Jim Beam White Label review
Jim Beam White Label
![Jim Beam White Label 10 Alex author](http://www.thewhiskeyshelf.com/wp-content/uploads/2021/11/Alex-compressed.jpg)
Founder, writer
![Jim Beam White Label 11 jim beam white label review header](http://www.thewhiskeyshelf.com/wp-content/uploads/2019/09/jim-beam-white-label-review-header.jpg)
Jim Beam White Label Details
Distillery: Jim Beam
Type & Region: Bourbon, Kentucky, USA
Alcohol: 40%
Composition: 75% corn, 13% rye, 12% malted barley
Aged: 4+ years – straight bourbon without an age statement
Color: 1.1/2.0 on the color scale (burnished)
Price: $15-20 MSRP (750mL)
From the Jim Beam website:
“Since 1795, Jim Beam has been crafted by the Beam family and distilled with a strong sense of family values. Seven generations later, it’s still made with those same values and aged twice as long as the law requires. Perhaps that’s why, today, Jim Beam stands as the World’s #1 Bourbon. Elegant. Smooth. Refined. That’s what 4 years of aging in newly charred American white oak barrels does to our bourbon. But every drop is worth the effort, and we love the idea of sticking to our great-great-grandfather’s recipe.
Jim Beam White Label Overview
Jim Beam White Label Smell
Jim Beam White Label Taste and Aftertaste
Jim Beam White Label Rating
![Jim Beam White Label 10 Alex author](http://www.thewhiskeyshelf.com/wp-content/uploads/2021/11/Alex-compressed.jpg)
I have far too much fun writing about whiskey and singlehandedly running The Whiskey Shelf to bring you independent, honest, and useful reviews, comparisons, and more. I’m proudly Asian American and can speak Cantonese, Mandarin, and some Japanese.
There are no sponsors, no media companies, and no nonsense. Support The Whiskey Shelf by Buying Me A Shot.Other Reviews
Wild Turkey 12 Year CGF 1991
Leiper’s Fork Bottled in Bond Rye
Breckenridge Rum Cask Finish Whiskey
Savage and Cooke Howling Mob Bottled in Bond Bourbon
Barmen 1873 Bourbon
Kirkland Bottled in Bond Bourbon
Benchmark Single Barrel Bourbon
Blue Run High Rye Bourbon
Comments are closed.
2 Comments