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Distillers’ Share®
Innovation By Way of Inclusion
At JBBDCO, we're always looking for ways to push the boundaries and create something new and exciting. We believe that inspiration can come from anywhere, and we're not afraid to try new things. It all started with a hot Kentucky summer day, when Freddie Noe, 8th generation Master Distiller was sipping on his favorite iced tea and dreaming up the perfect summer whiskey. After some trial and error, he discovered a blend that was just right – more flavor, less burn, and perfect for sipping on a hot afternoon.
Tasting Notes
- Color: Light Amber
- Aroma: Mesquite, Cedar, Tobacco
- Flavor: Toffee, smoked meat, sea salt
- Finish: Warm Clean Finish with light acidity in the mid-palate
Neat or On the Rocks.
Innovation By Way of Inclusion
Distillers’ Share is designed around our belief that American whiskey isn’t done being invented. In this experimental series, we take inspiration wherever we find it. Pushing boundaries to create the new and exciting. These liquid adventures hold one goal: to create the world’s greatest whiskey. We invite you to explore and experiment with us. Experience our latest distillery exclusive whenever you’re in Clermont.
Recent releases
Kitchen table collab No. 2
For Distillers’ Share No. 09, Freddie teamed up with The Kitchen Table executive Chef Brian Landry to create a bourbon born out of culinary inspiration. Freddie Noe started with a high rye bourbon with a spicy character. He knew that the edges of the bourbon had to be rounded out, and working with Chef and the team at the Kitchen Table, they meticulously selected French Sauternes wine casks that balanced the spiciness of the rye with a rich, silky sweetness. In all, the high rye bourbon was finished in the Sauternes casks for six months, creating a beautiful bourbon born out of innovation.
American Single Malt Finished in Sweet Peat Barrels
For Distillers’ Share No. 08 Freddie experimented with American Single Malt finished in special Sweet Peat barrels that impart a sweet, smoky nose with hints of charred oak, vanilla, and tobacco on the finish.
“Grampa liked to say Whiskey’s meant to be drunk, not collected. Ol’ Booker would’ve loved NOT collecting this one.”
— Freddie Noe
Worcestershire Cask Finish
For Distiller's Share No. 06, Freddie experimented with finishing Straight Rye Whiskey in Muscat Wine Barrels, creating a whiskey that's truly unique. Secondary finishing in muscat wine casks adds rich, sweet flavors to they typically spicy rye whiskey. The final product is delicious, resulting a full-bodied whiskey with notes of fig, black berry, and clove.
“Hell I’d live in a rackhouse if they’d let me.”
— Booker Noe
Kentucky Straight Rye Whiskey Finished in Muscat Wine Casks
For Distiller's Share No. 06, Freddie experimented with finishing Straight Rye Whiskey in Muscat Wine Barrels, creating a whiskey that's truly unique. Secondary finishing in muscat wine casks adds rich, sweet flavors to they typically spicy rye whiskey. The final product is delicious, resulting a full-bodied whiskey with notes of fig, black berry, and clove.
“I’ll keep making it if you keep drinking it.”
— Fred Noe
Past releases
Extended Fermentation
No. 05 is born out of pure creativity and experimentation – with an assist from a glass of iced tea on a hot Kentucky day. This provided the inspiration for an easy-sipping whiskey with less burn and more flavor that is perfect for a summer afternoon. By extending the fermentation from three days to five, we discovered an enriched mouthfeel with notes of baked bread, toffee and lightly charred oak shining through.
“When intuition meets experimentation, boundaries get pushed. Oftentimes that tastes pretty dang amazing.”
— Freddie Noe
17-Year-Old Campus Blend
No. 04 is a masterful blend of three special Hardin’s Creek expressions. These are Jim Beam bourbons aged 17 years at separate locations, coming together as 10% Clermont, 60% Boston and 30% Frankfort. The result is a rich and well-balanced limited release with notes of butterscotch, toffee and vanilla.
“Grampa liked to say Whiskey’s meant to be drunk, not collected. Ol’ Booker would’ve loved NOT collecting this one.”
— Freddie Noe
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Wine & Sherry Finish
No. 03 is a music-inspired riff of blended bourbons finished in wine and sherry barrels. French wine casks provide fruity, sugary notes, while Spanish Oloroso barrels add a compelling, tannic sharpness. The high proof delivers concentrated flavor and a long, sustained finish.
“Join us in picking up where tradition left off.”
— Freddie Noe
American Single Malt
No. 02 is an experiment in American Single Malt that uses three unique finishing techniques. This involves Courvoisier® VSOP and XO casks along with our custom toasted barrels to impart oaky sugars. The result is a toasty, vast whiskey with fruity notes and a depth of wood flavor unlike any we’ve tasted.
“Distilling the future requires you, the taster.”
— Freddie Noe
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Toasted Brown Rice
No. 01 is a true boundary pusher, featuring brown rice and toasted barrel aging for an experience as unexpected as the recipe. Softer than traditional grains, brown rice allows for more barrel influence, imparting notes of baked bread, smooth toffee, rich oak and light char.
“A Distillers’ Share release is elevated and fleeting. Kinda like the angels’ share.”
— Freddie Noe
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