In 1740, the Boehm family came to America to live the colonial dream; 48 years later, they moved to Kentucky and changed 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 whisky in western Pennsylvania. However, when the US government offered incentives to settle in the West, many families moved to Kentucky. One of these farmers was Jacob Beam, who used his father’s whisky recipe to distil maize into a new, sweeter type of whisky, leading to the birth of bourbon.

The portion of the whisky that evaporates from the cask during the ageing process is known as the ‘Angels’ Share’. The portion 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 cask. This process utilises the dark oak aroma of the bourbon essence to refine this extra-long-aged bourbon whisky.

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