December 2025 100

Jim Beam will halt whiskey production at its main distillery for one year, commencing in late December 2025. This decision is part of an initiative to undergo significant renovations and updates to its facilities, aimed at enhancing sustainability and efficiency in production.

The distillery emphasized that this pause will not affect the availability of Jim Beam products in the market, as they have sufficient stock to meet consumer demands during the shutdown. This strategic move is seen as a proactive step toward maintaining the quality and legacy of the brand, ensuring that they continue to meet the high standards expected by whiskey drinkers.

As the production ceases, the distillery plans to invest in state-of-the-art technology and infrastructure improvements. These changes will help Jim Beam adapt to evolving industry standards and consumer expectations in the years ahead.

For more information, visit NBC News.

One of Kentucky’s major bourbon producers, Jim Beam, announced plans to cease whiskey production at its Clermont distillery starting January 1, 2026. This decision is seen as a response to the current challenges facing the industry, particularly a significant surplus of whiskey coupled with a decline in domestic demand.

In a statement provided to the Lexington Herald Leader, Jim Beam explained that they continually assess production levels to align with consumer demand. As a part of their strategy, they will pause distillation at their primary distillery located on the James B. Beam campus, while still maintaining production at their smaller craft distillery in Clermont and the larger Booker Noe distillery in Boston.

While the main distillery will not distill whiskey during this period, bottling and warehousing operations will remain active at Clermont. The visitor center at the James B. Beam campus will continue to operate, offering visitors the full experience and dining options at The Kitchen Table.

Kentucky’s bourbon industry has experienced a significant downturn, with production slashed by over 55 million proof gallons—representing a 28% decrease through August—marking the lowest levels of production since 2018. A boycott of American spirits by Canada, initiated in response to tariffs during the Trump administration, has further impacted the market, with sales to Canada dropping by more than 60% through October. Despite these challenges, Jim Beam has yet to issue any layoff notices under Kentucky’s WARN Act.

For more information, you can read the full article here.

Have you ever picked up an amber spirit thinking it was whisky, only to discover it’s rum? The similarities between rum and whisky — both being fermented, distilled, and aged in wooden barrels — can lead to confusion. However, the key differences between the two lie in their production processes, flavors, and health implications.

How They Are Made

Rum is a spirit created from sugar cane. Its production involves fermenting sugar cane byproducts, where yeast transforms sugars into alcohol. The duration of fermentation can vary, impacting whether the rum is light or heavy. The initial ‘wash’ typically has an alcohol by volume (ABV) of about 5-10% before distillation.

Whisky, on the other hand, is distilled from a fermented grain mash, often made from barley, rye, or wheat. The choice of grain and the distillation process define the whisky’s type and flavor, with the initial ‘wash’ containing about 7-10% ABV. Whisky matures in barrels, allowing it to develop complex flavors over time.

Distillation Processes

The distillation methods also highlight differences. Rum may utilize pot stills or column stills, with pot stills often yielding a richer, more flavor-intense spirit, while column stills produce a lighter, smoother variant.

Whisky can also be distilled in both types of stills. For example, Scotch whisky usually undergoes double distillation in pot stills, whereas American bourbon often utilizes continuous column stills.

Flavor Profiles

Rum is versatile in flavor, ranging from light and fruity to deep and spicy, with a base profile of sweet, toasted sugar. Light rums tend to be fresh and sweet, while dark rums boast richer characteristics.

Whisky offers a more complex flavor spectrum, described as smoky, sweet, floral, or nutty, based on its origin and maturation process.

Health Considerations

In terms of calories, whisky contains about 71 calories per 30 ml, slightly higher than both white and dark rum, which contain about 65 calories for the same volume.

When it comes to alcohol content, both spirits are usually bottled at 40% ABV, but they can have "overproof" versions that reach significantly higher percentages.

Hangover Severity

The likelihood of experiencing a hangover from either drink can vary. Generally, whisky contains higher levels of congeners — byproducts of fermentation — which can lead to more severe hangovers compared to light rum.

In conclusion, while both rum and whisky share some foundational aspects, they stand apart in their ingredients, processes, flavor profiles, and health impacts. Understanding these differences can enhance your appreciation and enjoyment of both spirits.

During the turbulent era of Prohibition, young Joe Carey from Greybull found an unexpected path to fortune. At just 23 years old, he began running bootleg liquor from Canada, aided by a supportive local banker. The 1919 law prohibited alcohol, leading many, including Carey, to seek creative ways to smuggle it back into the U.S.

With financing from the First National Bank, where the banker remained discreet about their arrangement, Carey quickly established his rum-running business. Over four years, he made numerous trips across the border, efficiently delivering bourbon and scotch to the thirsty residents of Greybull. Historian Tom Davis noted that Carey’s previous experience as an ambulance driver during World War I equipped him with the calm demeanor and driving skills necessary for his risky undertakings.

Carey once recounted how his silent partner at the bank, George Hinman, was initially hesitant about the venture but eventually profited handsomely from it. After his first successful run, Carey vowed he’d ensure the bank’s investment was safe. He managed to not just repay but triple their return.

However, challenges occasionally arose. On one occasion, a young partner named Charlie, less adept at navigating the covert business, was nearly apprehended after a mistake led them to a suspicious garage. Just as the situation seemed grim, Carey’s decisive action and some quick thinking saved their haul.

Carey cleverly utilized network connections, delivering liquor to the Elks Committee, a group distinct from the Elks Lodge, allowing him to sidestep certain legalities. He became well-acquainted with community figures along the way, further weaving himself into the fabric of local life.

With the passage of time, a loophole in the law permitted medicinal alcohol sales, allowing Carey to procure whiskey legally for those with “prescriptions.” He joked about the absurdity of the situation, noting how easy it was to obtain a doctor’s note.

By 1923, with Prohibition’s end on the horizon, he shifted gears, retiring from his life of crime to establish a legitimate business. Within a few years, he married the daughter of a police officer and became a respected businessman, running a hotel and bar as he raised his family in Greybull. The connections and wealth he amassed during the Prohibition era allowed him to transition smoothly into a lawful life, marking an intriguing chapter in Wyoming’s history.