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Jim Beam Whisky 700 ml

Farmer but miller by trade, Jacob built a water-powered mill that ground the corn people in exchange for a percentage of their harvest. In those days, the extra grain was difficult to store, and even more complicated marketing. Beam whiskey knew represented the safest and most economical way to take advantage of surplus corn. Additionally, whiskey was not exposed to mold and was considered more valuable than the unstable currency of the confederated colonies.

Using his own still, Jacob began to produce an amber whiskey made from a fermented mash of corn, rye and malt. The product - which used corn above any other ingredients - bourbon was named in honor of Bourbon County in Kentucky. Beam sold his first barrel of bourbon in 1795.

Jacob transmitted to his son David, in 1820, the family traditions for the making of whiskey. During the management of David as Master Distiller, the nation was about to enter the industrial age. As with the discovery of gold in California, which led to hundreds of American west, by pouring new immigrants arrived to the United States in search of freedom and fortune. The opening of the Erie Canal in 1825 and made navigating the Mississippi freight, such as bourbon, a task easier and more affordable than ever.

David M. Beam, son of David and grandson of Jacob, took over in 1850 the distillery and family secrets to the making of bourbon, a few years before the Civil War began. Shortly after his father's death in 1854, David moved the distillery to Nelson County, Kentucky, enjoying greater proximity with the first state railway. He called his new home Distillery "Clear Spring", referring to the clear spring water found in a nearby river.

David M. incoporó the business to his son, the legendary James "Jim" Beauregard Beam, when he was 16. David was taught the same skills and knowledge for the making of bourbon that his father had transferred to him. Jim took the reins of the family distillery in 1894, at the age of 30, and for the next 52 years he continued to oversee the process of distillation.

The Jim Beam company continued to grow and prosper during the early 1900s, until it was forced to close in 1919 due to Prohibition. During the 14 years of Prohibition, Beam sold all liquor related businesses to undertake a citrus growing in Florida, then ventured into coal mining and commissioned a limestone quarry.

With the abolition of Prohibition in 1933, the old Jim Beam for 70 years returned to the business of the distillery, constituting the August 14, 1934 the company called "The James B. Beam Distilling Co." in Clermont, Kentucky. Eleven years later, in 1946, the son of Jim Beam, T. Jeremiah Beam, became the President and Treasurer of the "James B. Beam Distilling Co.". Jim Beam died a year later at the age of 83.

Jeremiah realized that his sister's son, F. Booker Noe Jr., had a passion and talent for making family of bourbon, so invited him to work at the distillery of the family at the age of 21. Next to Jeremiah, Booker learned the traditions and family secrets to the making of the bourbon.

Under the watchful eye of Booker, Jim Beam Distillery still uses the same stale yeast strain created by Jim Beam in 1934. Today, Jim Beam Bourbon to celebrate its 203 years of family history, Booker serves as the master distiller emeritus of the famed home.

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