If you mention ‘bourbon’ to most people who are in in their late 30s and 40s, most of them would probably squirm. We partied and got drunk to badly-prepared bourbon coke (and other mixers) and from then onward, always had a bad impression of bourbon whiskeys. They tasted like cough syrup, they’re harsh and quite simply, bourbon whiskeys are no good.
Of course, that’s not totally true. But as we all know, bad impressions take can take a long time to change and thanks to the efforts put in by the spirits industry, folks of all legal-drinking ages can now get access to high quality bourbon whiskeys that are too good to be put in Coke Cola.
We got introduced to one of these fine bourbons by the folks from Jim Beam – the Jim Beam Double Oak.
The largest bourbon producer in the United States has a great stable of core expressions but that hasn’t stopped them from innovating.
Here’s the gist of how the Double Oak is made: the distillate is matured in charred American white oak barrels for at least four years, like any Kentucky straight bourbons from Jim Beam. But, it doesn’t stop there. The bourbon whiskey is transferred to a second charred oak barrel for a period of time. American Whiskey Ambassador for Jim Beam, Adam Harris, who hosted the media launch didn’t disclose the amount of time spent in the second barrel. He said that they bottle it when the spirit tastes right.
The Double Oak comes in a new and rather appealing bottle too. It’ll be a permanent addition to the Jim Beam portfolio, so look out for it in the stores.
We tasted the Double Oak in various ways at the media launch and personally, I liked it. The aromas and notes are more intense compared to the Original. The second maturation really did its part of imparting more of the oak into the spirit, but not too much, It is also more mellow.
I’d recommend pouring this over a block of ice. Just tilt back, and enjoy it like an everyday dram.