In 1740, the Boehm family came to America to live the colonial dream and moved to Kentucky 48 years later, changing their name to "Beam." Towards 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 U.S. government offered incentives to relocate westward, many families moved to Kentucky. One of these farmers was Jacob Beam, who used his father's whiskey recipe to distill corn into a new, sweeter type of whiskey, leading to the birth of bourbon.

Jim Beam Double Oak Twice Barreled first matures traditionally in charred oak barrels, which develops its initial intense flavors. After this initial maturation phase, the whiskey is transferred to a second, newly charred oak barrel, where it undergoes further maturation. This double barrel aging gives the bourbon a special depth and complexity that sets it apart from other whiskeys and makes its character unmistakable.

Awards:

- Silver Medal in 2018 at the International Spirits Challenge

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