Jim Beam Pre-Prohibition Style Kentucky Straight Rye Whiskey, 70 cl

Product Information

Jim Beam Pre-Prohibition Rye smells like a stronger Old Overholt, but tastes like a spicier version of Jim Beam White and in the end doesn’t taste or smell much different than the old yellow label. I don’t exactly know why it’s called pre-prohibition rye because the only difference I can find from the normal rye is that this has 5% more alcohol and a green label. It does taste a bit better, but they try to position it as a totally different product when in reality it seems to be the same old Jim Beam Rye with a little less water in it.

Jim Beam has really captured rye in their bottle very well. I hadn’t tasted rye whisky before so you might be wondering how I know what rye is about.Verzoni, Angelo (March–April 2018). "Small Scale, High Proof". NFPA Journal. Vol.112, no.2. National Fire Protection Association. pp.44–49 . Retrieved July 9, 2019.

Nose: Grassy Beam character with a healthy dose of green apple, freshly-mown grass, and fresh corn kernels. The dominant note on the aroma is tart: that green apple almost turning into lime juice. There is very little of the expected rye profile: no cinnamon, no clove, and only a hint of anise. Still, there are no unpleasant notes, and no “paint thinner” or chemical smells. a b c "Alcohol History: Whiskey and other Liquor History" (Slide show). Beam Suntory. Archived from the original on July 7, 2017 . Retrieved August 5, 2017.With Water: Several drops of water make this smell even more like Beam: More grass. The water also adds a green banana / unripe coconut note to both the aroma and palate. The palate and finish also acquire a weird “fruit” punch or bubblegum flavor. Water is not necessary with this one, but won’t ruin anything either. From what I can tell the Jim Beam Pre-Prohibition Rye is just their regular Jim Beam Rye bottled at a higher proof and, like the Jim Beam Bonded, seems to just be a marketing ploy when it comes to the pre-pro labeling. The press release says that the recipe has been reformulated using “one of the Beam family’s oldest recipes”, but it never mentions what that reformulation means. Knob Creek: aged 9 years, 100 proof (50% ABV), with a 9-year, 120-proof (60% ABV) single-barrel expression, and a 100 proof (50% ABV) rye whiskey. I complain a lot on this blog about whisky marketing. I have a short fuse when it comes to whisky companies claiming authenticity when no effort has been made to actually produce something authentic. It’s not that I have some kind of pseudo-Millennial disdain for inauthenticity; if you’re making an industrial product and you are clear about that, I have no qualms. It’s when you take the same boring old mass-produced minimum-aged factory swill, raise the proof slightly, and release it as “Pre Prohibition Style” with lots of marketing verbiage about “rediscovering” old recipes and “reformulating” for “bygone” blah blah blah that I have a problem. This is just Beam straight rye (likely at 4 years and a day old) at 45% ABV. Maybe – MAYBE – if they had anything whatsoever to say about what their “oldest recipe” entails, or why it has anything to do with pre-Prohibition distillation, or really any information at all about why this is different from the 40% ABV version that this is replacing, I MIGHT have been a little less cynical.

Carlton, C.H. (2017). Barrel Strength Bourbon: The Explosive Growth of America's Whiskey. Clerisy Press. p.189. ISBN 978-1-57860-576-7 . Retrieved August 7, 2021.Wow this is a weird rye. Cherry and vanilla upfront with some leather and a pop of rye spice. Delicately blended in are some notes of orange and cinnamon with hints of fruit, honey and potpourri. Beam Global Spirits & Wine and The Edrington Group Launch International Sales and Distribution Alliance" (Press release). Business Wire. April 1, 2009 . Retrieved April 12, 2016. Jim Beam Signature Craft Quarter Cask Bourbon – bourbon aged at least 5 years and finished in a variety of quarter-size casks for at least an additional 4 years Rye happens to be very popular in Finnish culture. Rye bread is something we yearn for, when traveling abroad. Believe it or not, malted rye ( mämmi) is even our national dish, an holiday treat for some Finns during Easter. a b "Beam's History". jimbeam.com. Beam Suntory. Archived from the original on April 1, 2016 . Retrieved July 9, 2019.