By Rebecca Harris
Jim Beam’s seventh generation distiller, Fred Booker Noe, last week (May 3 -7) impressed the trade with his passion and knowledge of the bourbon industry during his two week visit to Australia.
Sessions at Melbourne’s Baden Powell Hotel and Sydney’s Shady Pines Saloon were well attended and featured an educational tasting, along with Noe’s colourful stories of bourbon’s fascinating past.
Jared Plummer, Daniel Roberts (CCA), Fred Booker Noe and Daniel Milloy (CCA) after a session at Oxford Lounge, Melbourne.
“There’s a thing called the ‘Angel’s Share’ which means the liquid that is lost to evaporation,” he said.
“Well, since Dad (Booker Noe, Master Distiller Emeritus) passed away six years ago, I like to refer to that as ‘Booker’s Share’ because I’m sure he’s looking down on us and still enjoying his daily bourbon.”
The history of Jim Beam dates back to 1795, when Jacob Beam sold his first barrel of ‘Old Jake Beam Sour Mash’.
Since then, the recipe has been passed down through six generations.
Jim Beam’s current range includes Jim Beam White, Jim Beam Black, Jim Beam Rye, as well as Booker's, Basil Hayden's, Baker's and Jim Beam Small Batch.