As the nights draw in, my mind turns to the comforting and warming drinks and liqueurs that I can pour to stay cosy in the evenings. Whisky liqueurs are typically a good choice for this sort of thing, so I was pleased to receive two samples of Jim Beam’s latest offerings from our friend, Seva, in NJ.
The first sample to try today is Jim Beam Maple, a bourbon that has been infused with natural flavours and is bottled at 35% ABV.
Nose: Initially, a powerful burst of thick, sticky maple syrup, followed by darker notes of molasses, dark rum, a little Pedro Ximenez and sweet coffee. Finally, there are some liquorice at the end.
Taste: A lovely, strong smooth flavour of genuine maple syrup. Very sweet without being heavy or sticky in texture. This is reminiscent of American style pancakes and syrup, backed up by vanilla and dark caramel. The mouthfeel is of a bourbon, but the flavour is really dominated by the rich, sappy maple. The same flavour continues on the finish, only with less of the sweetness, which means that it is lasting, but not cloying.
Our second flavoured bourbon is Hardcore Cider, which is infused with cider and natural flavours. It joins the previous Red Stag varieties of Black Cherry, Spiced and Honey Tea.
Nose: Another strong nose, this time of very sweet apple, like Applejack sweets here in the UK (the apple variety of Fruit Salad or Blackjack chewy sweets). It’s vibrant, but rather artificial in its sugary sweetness, although after a while you can also pick up notes of pear and vanilla.
Taste: Silky smooth in texture, almost syrupy, but not as heavy. The initial flavour is very sweet and a tad richer than expected, with confectionery notes of apple, vanilla and hints of other fruits like banana and papaya. The finish is lightly warming and sweet, mainly consisting of vanilla and sweet apple.
Once again, Jim Beam have produced two very flavourful varieties of their bourbon, each with very distinctive flavour profiles. The Maple was easily my favourite, with a rich, genuine flavour that fits in perfectly next to Jim Beam’s other varieties. I think it will work particularly well in warming, seasonal drinks and am eager to try it in a toddy; I’ll report back on how this goes shortly.
I think the Red Stag Hardcore Cider works less well, especially on its own, where it seems less “hardcore” and more like an apple liqueur. Then again, maybe I am biased because of the dry cider that DT favours! That said, I’m sure that it, too, could be used well in mixed drinks like toddies, especially alongside an extra drop or two of bourbon and some bitters to balance out some of the sweetness.
Well, if I wasn’t craving a toddy before, I am now…
– Mrs. B.
Follow Jim Beam on Twitter @jimbeamuk
Your chance to visit the Jim Beam Stillhouse – in London!
On 21 and 22 November 2013, Jim Beam will transport bourbon-loving Londoners over the rolling hills of Kentucky and into the world-class Jim Beam Stillhouse which will stand, for two nights only, in The Old Truman Brewery on Brick Lane, London.
Visitors will then travel through tunnels deep into the Stillhouse for an intriguing glimpse into the Distillation and Ageing Room, bringing them closer to the bourbon-making process. Immersive theatre will bring to life the unique proprietary process used to create Jim Beam’s most intense member of the family, Devil’s Cut, whilst guests revel in a taste of the extraordinary new bourbon.A flavour explosion awaits in The Mixology Room where bartenders will serve up a playful cocktail experience. Here guests can enjoy the infused flavours of Red Stag by Jim Beam and Jim Beam Honey.
The journey will culminate with the unique opportunity for guests to make their mark on Jim Beam’s history, before being brought back out onto the bustling streets of Shoreditch, by signing their name on an authentic American oak barrel, which will be taken back to the distillery in Kentucky, filled and aged. All Stillhouse attendees will then receive a bottle of Jim Beam White from the special barrel four years later.
The price of tickets is £5 (plus booking fee) and spaces are limited. Available through Eventbrite
When: Thursday 21 November, from 6pm – 10pm
Friday 22 November, from 6pm – 10pm
Where: The Boiler House at the Old Truman Brewery
91 Brick Lane, London E1 6QL
Bookings: Book your time session at https://jimbeamstillhouse.eventbrite.com