James B. Beam Distilling Co.

Overholt's first return to its Monongahela-style roots, made from 80% rye and 20% malted barley; caramel, sandalwood, and caraway lead to brown butter, honeysuckle, and clove, finishing with warm baking spice.

An extended-aged single barrel selection; fruit, vanilla, and caramel lead to oak and toasted nuts, finishing robust, medium-long, and warmly rounded.

A higher-rye recipe from warm rickhouse floors; charred oak and vanilla meet caramel and dried fruit, with subtle rye spice and a full-bodied, baking-spice finish.

Sourced from warm, upper rickhouse floors; toasted almond, creme brulee, stone fruit, and drying oak.

High-rye approachable profile; sweet corn, white pepper, herbal tea, dried apricot, and gentle honey.

An annual limited release aged a full decade; big oak and char meet vanilla and rye spice, finishing lightly smoky with a hint of char.

Finished in French Cognac casks; dried fruit and charred oak on the nose lead to vanilla, caramel, apricot, and raisin, closing on a charred-oak finish lifted by dried fruit.

A rye whiskey finished with port wine; oak and dark berries meet caramel, dried fruit, and warm spice, finishing long with rye spice and lingering sweetness.

Made from 100% malted rye; hints of oak and caramel meet subtle floral spice, sweet vanilla, cinnamon, and toasted rye bread.

Brown rice stands in for rye in this small-batch recipe, finished with a second aging in a toasted-then-flash-charred barrel; toasted oak, dried fruit, and caramelized sugar lead to vanilla and a sweet caramel finish.

Center-cut rickhouse barrels; uncut, powerful notes of rich tobacco, roasted peanuts, leather, dark cocoa, and fiery cinnamon.

An annual small-batch collection within the Booker's family, remaining uncut and unfiltered but finished each release in a different specialty cask; the current edition, finished in used tequila barrels, offers caramel and vanilla with charred oak, baking spice, and a complex, spiced finish.

Beam's first American Single Malt, made entirely from American malted barley; toasted malt, caramel, and toffee lead to vanilla, caramel, and whole-grain cereal notes.

The inaugural Distillers' Share release; brown rice replaces a traditional grain for a softer profile shaped by toasted-barrel aging, yielding baked bread, smooth toffee, rich oak, and light char.

An American Single Malt finished across a combination of Courvoisier VSOP and XO cognac casks and custom toasted barrels, producing a toasty, wood-forward whiskey with fruity depth.

A blend of bourbons finished in French wine casks and Spanish Oloroso sherry casks, pairing fruity sweetness with tannic sharpness at a notably higher-than-standard proof.

A masterful blend of three 17-year-old Jim Beam bourbons aged separately across the distilling campus (10% Clermont, 60% Boston, 30% Frankfort); rich and well balanced with butterscotch, toffee, and vanilla.

Born from extending fermentation from three days to five, yielding an enriched, easy-sipping bourbon with less burn and more flavor -- notes of baked bread, toffee, and lightly charred oak.

A Kentucky straight rye finished in Muscat wine barrels, adding rich, sweet notes of fig, blackberry, and clove to the whiskey's typical spice.

An American Single Malt finished in specialty Sweet Peat barrels, producing a sweet, smoky nose with charred oak, vanilla, and tobacco on the finish.

A collaboration with the distillery's own Kitchen Table restaurant; a high-rye bourbon rounded out with French Sauternes wine cask finishing for a rich, balanced sweetness.

Aged eleven years in a dense, humid, creekside warehouse; lighter on oak and smoke than its warehouse-series siblings, leading instead with sweet aromatics.

Aged eleven years in a cool, dark, single-floor warehouse; leads with oak and char alongside notes of toasted sweetness.

Aged eleven years in a rare nine-story warehouse; unmatched complexity balancing oak, char, and sweet aromatics.

A young, low-entry-proof bourbon honoring Colonel James B. Beam; robust vanilla and caramel lead to deep, complex nuts and oak, finishing long and full.

A blend of ultra-aged high-corn and high-rye bourbons honoring the 1795 well built by Jacob Beam; sweet vanilla and caramel meet rich oak, delivering forward oak and char with stone fruit, finishing smooth with lingering vanilla and brown sweets.

The same 17-year liquid aged at the sun-drenched Boston, Kentucky campus, where widely spaced rackhouses accelerate maturation; toasted marshmallow, dark chocolate, and coconut lead to soft caramel, vanilla, oak, and faded hazelnut, finishing with sweet baking spices.

The same 17-year liquid aged at the original Clermont, Kentucky campus; burnt sugar and toasted oak meet sweet vanilla, delivering caramelized oak, brown spice, and seasoned leather on a smooth, sweet finish.

The same 17-year liquid aged at the humid Frankfort, Kentucky campus, where slower airflow slows maturation; delicate oak, campfire, and cigar box lead to concentrated caramel and raisin with gentle floral tobacco, finishing on sweet, aged wood.

Rounder, mature profile; heavy caramel, toasted oak, roasted nuts, vanilla bean, and cinnamon.

Captures bourbon absorbed into the barrel's charred wood, blended back into the whiskey; deep char aroma with intense oak and vanilla, full-bodied and robust.

Enhanced wood extraction; deep toffee, charred barrel staves, roasted corn, cocoa, and spiced vanilla.

A revival of the pre-Jim Beam-era family name; floral honey and clove-laced oak give way to warm brown spice, honeyed sweetness, and a bright citrus lift.

A tribute to the Beam family's first batch after Prohibition's 1933 repeal; non-chill filtered for a fuller, oakier profile with light vanilla, brown spice, and caramelized char.

"Barely legal" style; crisp spearmint, cracked black pepper, floral rye, vanilla, and sweet citrus peel.

Full-bodied single barrel character; rich baking spices, dark caramel, tobacco, roasted nuts, and heavy char.

A blended bourbon combining classic Kentucky Straight Bourbon with a separate brown-rice bourbon aged four years; flowery and fruit-forward with mild caramel, honey, and vanilla, built for mixing.

The world benchmark; vanilla sweetness, sweet corn, light caramel, signature Beam peanut note, and gentle oak.

A seasonal release aged six years and finished in two toasted barrels; sweet vanilla, cinnamon spice, and a hint of clove build to a warm, wintry finish.

A deeper, older sibling to the 7 Year Rye; black peppercorn, vanilla, and caramel meet dried apple and oak, finishing smooth with lingering baking spice.

An annual cask-strength release aged twelve years; caramel, char, and dried apple lead to butterscotch and seasoned oak, finishing warm with caramel and subtle cinnamon.

A limited-edition older expression; brown sugar and aged oak lead to caramelized oak, sweet vanilla, and baking spice, finishing warm with spice and light floral fruit notes.

The brand's oldest release to date; seasoned oak, caramelized sugar, and hints of smoke give way to caramel, char, and subtle fruit, finishing long with toffee and charred oak.

Each barrel is aged seven years and bottled individually; robust vanilla and caramel notes, slightly smoky, deepen into vanilla, nuts, and oak on a long, full finish.

Full-bodied age-stated rye; robust black pepper, sweet honey, vanilla, cedar, and dried orchard fruit.

Pre-Prohibition style flagship; rich maple sugar, toasted nuts, vanilla frosting, dark fruit, and bold oak spice.

The first release in a new limited series spotlighting the blender's craft; bold vanilla and subtle fruit meet sweet confectionery notes and vanilla bean, finishing velvety with soft vanilla and seasoned oak.

A blend of 30% nine-year bourbon and 70% seven-year rye; sweet maple and vanilla meet nuttiness and baking spice, delivering brown sugar sweetness with a hint of fruit and black pepper.

A cask-strength single-barrel rye; expansive herbal and rye aromatics meet oak, delivering bold rye spice with vanilla and oak undertones on a long, warm, spiced finish.

Concentrated powerhouse; charred oak, dense caramel, molasses, roasted pecans, and leather.

The inaugural Little Book blend, mirroring bourbon mash-bill proportions across four uncut, unfiltered whiskeys; caramel and grain aromas lead to caramel and vanilla with toasted nuts, rye spice, and corn on a medium-to-long, complex finish.

A 2026 blend drawing on the Small Batch collection (Basil Hayden, Knob Creek, Booker's, Baker's) plus a sherry- and toasted-bourbon-cask-finished Jim Beam bourbon; fig, raisin, and molasses lead to velvety caramel, cinnamon, and oak, finishing long with seasoned oak and raisin.

A blend combining Canadian and Kentucky whisky-making traditions; caramel with soft spice and dried fruit leads to seasoned oak, spice, vanilla, and cinnamon, finishing with a slightly lingering warm spice.

A blend of four whiskeys from the original small-batch collection, bottled at barrel strength; caramel and smoky barrel char meet sweet baking spice and vanilla, delivering vanilla, char, and dried apricot on a lingering, warm, oak-layered finish.

A blend built around a brown-rice bourbon base; rickhouse aromas of vanilla, oak, and grain lead to brown sugar sweetness, charred wood, and dried cherries, finishing on warm, dry caramel.

A blend of four distinct liquid streams; oak, caramel, and subtle smoke lead to butterscotch, toasted bread, and brown sugar, finishing with a light linger of warmth and smoked vanilla.

A blend built around different wood-stave and smoked-barrel techniques; charred oak meets a complex mix of savory and sweet, delivering rich toasted-grain notes with hints of sweet wood smoke.

An anniversary blend drawing one liquid from each of the first six chapters; subtle sweetness and clove spice lead to light smoke, sweet vanilla, and caramel, with a slightly floral edge.

A rye-forward blend drawing on both Kentucky- and Pennsylvania-style rye traditions; butterscotch, fresh dill, and toasted rye bread lead to floral notes, sweet apricot, and heavy oak.

A blend of five distinct straight bourbons and a straight rye; ripe apple, butterscotch, and baking spice lead to brown sugar sweets, warm vanilla, creamy caramel, and big oak.

A blend of whiskeys distilled by three generations of Noe family Master Distillers -- Booker, Fred, and Freddie Noe; oak, char, and smoke meet dark fruit, cherry, and brown sweets, rounded out by caramel, vanilla, and baking spice.

The second edition of the multi-generational Noe family blend; fresh apple and pear meet caramel and char, delivering rich vanilla and dark stone fruit on a warm finish of mature oak and char.

A historic sour-mash bourbon; honey, candy corn, and ripe citrus lead to vanilla and caramel with a touch of oak, finishing medium-long.

High-proof cult classic; bold baking spice, burnt sugar, dark cherry, candied ginger, and heavy wood.

A hand-selected single-barrel expression of the high-proof cult classic; dried fruit, caramel, and seasoned oak lead to sweet vanilla and brown sugar, finishing on seasoned oak, caramel, and baking spice.

A limited, deeply aged release; charred oak, leather, and caramel lead to tobacco, vanilla, and oak, finishing long with baking spice and a peppery close.

An annual, older-aged Bottled-in-Bond release; bold caramel, cinnamon, and vanilla lead to a full-bodied, velvety sweetness with charred oak, finishing with a long, lingering peppery spice.

Distinctive high-rye spice; orange peel, cinnamon stick, butterscotch, floral mint, and toasted oak.

The brand's flagship high-rye recipe; a spicy nose of dried fruit leads to sweet vanilla, peppery spice, clove, and cinnamon, finishing medium and lightly spicy.

The brand's standard Kentucky-style rye; light spice and pepper meet fruitiness and vanilla, building to a full-bodied balance of spice and dark fruit.

A Bottled-in-Bond expression of the historic rye; robust oak and caramel meet soft vanilla, delivering char and spice over fresh oak with a long, lightly fruited finish.

An annual cask-strength release with age and proof that vary year to year; bold mellowed oak and sweet corn meet black pepper and cinnamon toast, finishing long with rye spice, brown sugar, and charred oak.