In 1740, the Boehm family came to America to live the colonial dream, moving to Kentucky 48 years later and changing their name to "Beam." By the late 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 resettle out west, 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.

The portion of whiskey that evaporates from the barrel during the aging process is called the "Angel's Share." The part that is usually lost during storage and remains in the wood of the barrel is called the "Devil's Cut." Jim Beam has developed a process that allows for the extraction of this concentrated liquid from the wood of the barrel. This process utilizes the dark oak aroma of the bourbon essence to refine this extra-long-aged bourbon whiskey.

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