JB12= Jim Beam Signature Craft 12 y/o
Maker: Jim Beam, Clermont, Kentucky, USA (Beam Suntory)
JBB: 8 y/o
JB12: 12 y/o
Proof: 86 (43%)
Michigan State Minimum
JBB: New penny, long legs of medium thickness
JB12: Middle aged penny, thicker, slower legs.
JBB: Barrel char, alcohol, sourdough bread, crisp oak.
JB12: Oak, caramel, ancho chili, alcohol, crème fraiche.
JBB: Light and creamy. Dolce de leche, alcohol, French lavender.
JB12: Full bodied but light. Same as above, but without the herbal note on the back end.
JBB: Semi-dry, a bit of yeasty funk, then alcohol and a hint of wood. Doesn’t stick around too long.
JB12: More balanced. Caramel, creme brulee, oak, alcohol. Fades fairly quickly.
Parting words: Before summing up the tasting notes, I would like to comment on some wording on the labels of these two bottles. First, Jim Beam Black calling itself “double aged” is a bit silly. All it means in this context is that JBB is aged twice as long as the standard Jim Beam with the white label. Silly and a bit slippery, but no harm done, really.
The other bottle is a little more problematic, at least to some. It reads “Jim Beam Signature Craft” with a label lower down on the bottle stating that it’s 12 y/o and 43% ABV. There has been much weeping and gnashing of teeth lately regarding the use of the word “craft” by large producers like Beam and Diageo. The controversy stems from the use of the word by micro-distillers to refer to themselves. Big producers who call themselves craft are, the argument goes, stealing the micros’ thunder and basically lying to consumers.
The use of craft by large producers does not bother me in the slightest. In my view, the term has already been emptied of all meaning by these micro producers themselves. ADI and other organizations of micro-producers have allowed too many phonies to claim the name of craft for it to mean anything anymore. There are “craft distillers” who do nothing more than cut whiskey distilled by someone else with local water and claim to be artisans. There are some who don’t even go to that much effort. Even those who do distill their own product often have a brewery make their mash or use prepackaged yeast. Jim Beam does all their own mashing at their three Kentucky distilleries and has at least three proprietary yeast strains. That sounds pretty crafty to me. So I have no problem with Beam using the word for what it does. If the micro-distilling community wanted to protect the sanctity of craft, then they should have done a better job of regulating themselves and come down harder on the fakers.
Now that that’s out of the way, let’s get back to the bourbon. Neither of these are bad. The Black has some rough edges but it’s drinkable and refreshing on the rocks on a hot summer day. The 12 y/o (“Triple Aged”?) is more sophisticated and nicely balanced. It works well as a summertime after-dinner pour.
My gripe with both of these is the low proof. It’s less of an issue with Beam Black, since it’s fairly cheap and the low proof may help mellow out the funk. It is recommended. There is no justification for a $40 bottle of bourbon like Jim Beam Signature Craft 12 y/o to be bottled at only 86 proof. If Heaven Hill has enough stock to produce a 12 y/o bourbon at over 90 proof for under $30, then Beam can afford to up the proof on its “Signature Craft” series at $40. Because of that, Jim Beam Signature Craft 12 y/o is only mildly recommended.