Jim Beam Rye Pre-Prohibition Style Whisky

Distillery Background and History

Jim Beam’s roots go back to 1795, when Jacob Beam first sold his “Old Jake Beam” spirit. Over the centuries, the Beam family expanded their distilling operations into what is now the James B. Beam Distilling Company in Kentucky. Throughout its history, Jim Beam has been synonymous with bourbon, but in 2015 the brand relaunched a rye whiskey under the “Pre-Prohibition Style” banner—reviving one of the family’s older recipes as a nod to the rye styles that were once common before Prohibition. 

Master Distiller and Production Philosophy

The relaunch was overseen by Fred Noe, seventh-generation Master Distiller of Beam, who emphasized that bartenders wanted a spicier, bolder rye that could hold up in cocktails. The approach is to make a “Forward” rye: spicy and assertive, yet smooth enough for mixing. 

Source of Ingredients (Grain, Water, Yeast)

As a rye whiskey, it must use at least 51 % rye (Kentucky style). The exact mash bill is proprietary and undisclosed, but commentary suggests it includes substantial corn and a portion of malted barley—similar to many modern “Kentucky rye” blends.  Water comes from Jim Beam’s local Kentucky sources, and yeast strains are internal to Beam, carried through generations.

Distillation Process

The rye spirit is distilled following Beam’s standards, employing copper pot stills and/or continuous distillation depending on the component. Cuts are managed carefully to preserve spicy character while avoiding rough overtones. The final blend is proofed and aged in barrels.

Maturation & Cask Information

This is a straight rye whiskey matured in new, charred American oak barrels, as required by U.S. law for straight whiskey. Being NAS (no‐age statement), the specific aging duration is not declared publicly. The “Pre‐Prohibition” styling is intended to reflect a more traditional approach, not extended aging. 

Tasting Notes

Nose: Rye spice, black pepper, toasted oak, vanilla, hints of caramel and smoke. 

Palate: Bold rye spice up front, black pepper, toasted oak, corn sweetness, dried fruit, and dark sugar notes. 

Finish: Warm, somewhat dry, lingering peppery tones and oak influence. 

Food Pairing Suggestions

Pair with smoked meats (ham, bacon), charcuterie, bold BBQ, spicy sausages, aged cheddar, dark chocolate, or rye–friendly desserts with nut and spice notes.

Serving Suggestions and Ideal Glassware

Best enjoyed neat or with a few drops of water to reveal more complexity. Use a Glencairn or tulip whisky glass. Serving temperature around 18–20 °C helps aromas reveal themselves. Also works as a whiskey base in classic rye cocktails (Manhattan, Sazerac, Old Fashioned).

Storage and Aging Potential

Once bottled, it is stable and does not benefit from further aging in the bottle. Store upright in a cool, dark place (~15–20 °C).

Grain Type & Mash Bill (if applicable)

Straight rye (≥ 51 % rye), blended with corn and malted barley (exact proportions undisclosed).

ABV (Alcohol by Volume)

45 % (90 proof)