Credit: Lost Cargo
James B. Beam Distilling Co. Distillers’ Share is an ongoing series of experimental whiskeys produced by James B. Beam Distilling Co. It was first released in Summer 2022.
Each expression is curated by Freddie Noe, 8th generation master distiller at Beam. Distillers’ Share editions are available at the distillery in Clermont, KY as well as through Beam’s Barreled & Boxed direct-to-consumer shipping program. Each release is packaged in a 375ml bottle.
Batches
James B. Beam Distilling Co. Distillers’ ShareBatch 04
Distiller’s Share Batch 04 a 17-year old bourbon “Campus Blend,” released after the final Hardin’s Creek Kentucky Series expression. This Distiller’s Share release is a blend of all three of the expressions, bottled at the same 110 proof as the rest of the series.
- 10% from the Clermont, KY campus
- 60% from the Boston, KY campus
- 30% from the Frankfort, KY campus
James B. Beam Distilling Co. Distillers’ ShareBatch 03
Distiller’s Share Batch 03 a bourbon finished in red wine and Oloroso sherry casks. It was aged for four years, and is bottled at 112 proof. It is likely that it uses the same base whiskey and finishing casks as the 94-proof Legent Bourbon.
James B. Beam Distilling Co. Distillers’ ShareBatch 02
Distiller’s Share Batch 02 is an American single malt whiskey released alongside Clermont Steep. It is a blend of three components, which were aged in toasted and level 1-charred barrels. Two of the three components were also finished in Courvosier cognac casks:
- 66% American single malt (3 years old)
- 17% American single malt finished in Courvosier VSOP casks (5 years old)
- 17% American single malt finished in Courvosier XO casks (5 years old)
“The blend of American Single Malt aged in specially toasted barrels and ex-cognac casks results in a truly unique liquid – complex flavors of delicate fruity seters and baking spice sweetness.” – Freddie Noe
James B. Beam Distilling Co. Distillers’ ShareBatch 01
The first Distiller’s Share release is a bourbon that uses brown rice instead of rye as the flavoring grain, and is finished in toasted barrels. It was aged for 5 years and is bottled at 102 proof.
While not disclosed, it is likely that it uses the same brown rice bourbon recipe as 2015’s 11-year old Jim Beam Brown Rice Bourbon, a blend component in Little Book Chapter 4 (aged 4 years), and Basil Hayden Toast, which is also finished in toasted barrels but is bottled at 80 proof. That mashbill uses 63% corn, 27% brown rice, 10% malted barley.
