Jim Beam Black Extra-Aged Bourbon Whisky

Distillery Background and History

Jim Beam is one of the most storied bourbon brands in the United States, originally tracing its roots to the Beam family’s distilling legacy starting in the late 18th century. The modern James B. Beam Distilling Co. is located in Clermont, Kentucky, and is now owned by Beam Suntory.  The “Jim Beam Black” line was introduced to offer an aged, more premium version of the core Jim Beam bourbon—marketed as “Extra-Aged” bourbon with more time in barrel than the standard bottling. 

Master Distiller and Production Philosophy

The Jim Beam Black expression is overseen by Beam’s blending and distilling team, under the leadership of the Beam family’s Master Distillers (most recently Fred Noe). The philosophy is to take the familiar Beam flavor profile and enhance it through longer maturation, giving more depth and oak character while maintaining approachability. The brand emphasizes that “something magical happens in the seventh year in cask,” reflecting a commitment to age as a differentiator. 

Source of Ingredients (Grain, Water, Yeast)

Jim Beam Black uses the same mash bill tradition of Jim Beam: corn (majority), rye, and malted barley. According to Fine Drams, its mash bill is about 77% corn, 13% rye, 10% malted barley.  The water is sourced from local Kentucky water filtered through limestone, a hallmark of many bourbons in the region. Yeast strains and fermentation practices align with the Beam sour mash tradition (carryover “backset” from prior mashes).

Distillation Process

The distillation follows Beam’s standard process: fermentation, then distillation in copper stills (or combination of pot and column where applicable) with careful cut management to retain sweet, clean heart cuts and exclude undesirable fractions. The spirit is then proofed and placed into new charred American oak barrels for aging (as required by U.S. law for “straight” or aged bourbon styles).

Maturation & Cask Information

Jim Beam Black is matured longer than the standard Jim Beam. The brand and retailers indicate it is aged for “years longer” (sometimes said to be roughly seven years) in charred white oak barrels.  While the original Black label once carried an 8-year age statement, the current versions are often NAS (no age stated) but marketed as “Extra-Aged.”  The extra ageing introduces deeper oak flavor, caramel, vanilla, and warmth from wood influence.

Tasting Notes

Nose: Charred oak, brown sugar, vanilla, caramel, warm sweets and soft spice. 

Palate: Richer texture than the base Jim Beam, flavors of caramel, toffee, baking spices, oak char, and a hint of rye spice. 

Finish: Warm and smooth, with lingering oak, vanilla and subtle spice. According to a shelf review, the finish is somewhat short and simple (wood spice, vanilla, toffee) in certain batches. 

Food Pairing Suggestions

Grilled meats, barbecue ribs, smoked bacon, pecan pie, dark chocolate, or bread pudding. The richer oak influence pairs well with bolder flavors.

Serving Suggestions and Ideal Glassware

Serve neat or with a splash of water to open aromatics. Use a Glencairn or tulip whisky glass. Serving temperature around 18-20 °C is suitable. It also works in cocktails that can benefit from richer bourbon — e.g. an Old Fashioned or Boulevardier.

Storage and Aging Potential

Once bottled, Jim Beam Black is stable and does not further age meaningfully in the bottle. Store upright in a cool, dark environment (≈ 15-20 °C).

Grain Type & Mash Bill

Bourbon (corn-based with rye and malted barley). Mash bill ~77% corn, 13% rye, 10% malted barley (per one retail source) 

ABV (Alcohol by Volume)

43 % (86 proof) for standard Black versions