Jim Beam bourbon undergoes distillation at lower temperatures and is distilled to no more than 62.5%, the White label is aged for four years and has quite a high percentage of rye in the mashbill.
Quite sweet with gentle notes of vanilla and cut hay, a touch of fresh corn fields and a little cereal sweetness, like the bluegrass fields of Kentucky.
Good body with notes of toasty oak and all the requisite notes of vanilla and crème anglaise, a little spice and pepper with an acetone note.
Toasty oak and resin with a some sweetness.
It's good but it's missing something.
I previously gave this drink a 3. There was about four ounces left in the bottle, so I poured a healthy sized shot in my favorite tumbler and drank it neat today. This bourbon has really revealed itself to me - it was as if I needed to become accustomed to one of it's elements. Now, the "chemical taste", that one element to it's character is no longer offensive to me. I was very surprised, to be honest, how different this drink tasted to me today. So, in the spirit of fairness I am writing a review part II and giving this Bourbon a 7. I may go out and purchase a second bottle. This is likely a case of a newcomer to bourbon needing to acclimatize his palate to the different flavors of bourbon. Just had another sip... next week this may evolve into an eight. Sorry for the premature review.
There is a key element - one of the flavors - in this drink that doesn't appeal to me. It's almost a sort of chemical taste. Mixed with seven and a lime wedge it's more tolerable, but still remains the most prevalent characteristic. I used to drink Jack Daniels all the time as a younger man, and since returning to the drink, I've tried Flatboat and Bulleit Bourbon. I may be a newbie at Bourbon, but I keep the Bulleit on the shelf now, and will look past JB White Label for my next "shelf worthy" bottle. I think one of the key flavor elements is just too strong for me... YMMV of course.
I've had quite a few bourbons, am a converted scotch drinker. It has a spicy flavor, must be the rye, a definite woody oak aroma and flavor comes thru, since it is corn, sure enough highlights it with with a sweet taste, compared to a scotch, id say it's very flavorful American ingenuity...
Unbelievable
