In 1740, the Boehm family came to America to live the colonial dream and 48 years later moved to Kentucky and changed their name to "Beam". By the end of the 18th century, German, Scottish and Irish settlers who had brought their recipes from home were already producing rye whiskey in Western Pennsylvania. However, when the US government offered incentives to relocate west, many families moved to Kentucky. One of these farmers was Jacobs Beam, who used his father's whiskey recipe to distil corn into a new, sweeter type of whiskey, leading to the birth of bourbon.

The part of the whisky that evaporates from the barrel during the maturation process is known as the "Angels' Share", which translates as "sip of the angels". The part that is normally lost during storage and remains in the wood of the cask is known as the "Devil's Cut". Jim Beam has developed a process that enables this concentrated liquid to be extracted from the wood of the barrel. The dark oak flavour of the bourbon essence is used to refine this extra-long aged bourbon whisky.

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5060045582669

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