Rice. It provides more than one-fifth of the calories consumed by humans worldwide*. It's a bit of an understatement to say that it's a pretty important crop to humanity. And yet, for a long time, Americans drank more rice than they ate**.
That rice was not, however, consumed in the form of bourbon. Instead, Americans consumed their rice in the form of Budweiser beer. Up to four pounds of rice per person per year.
So, as I am of an age where I started drinking beer before the current iteration of the craft beer revolution, it is safe to say that I've consumed plenty of fermented rice in my life. I can honestly say though, that I've never had fermented and distilled rice before the bottle of bourbon I'm reviewing tonight.
Jim Beam Signature Craft: Brown Rice
Purchase info: $16.67 for a 375 mL bottle (on sale) at Ace Spirits, Hopkins, MN
Details: 11 years old, 45% ABV, Brown Rice used as flavoring grain.
Nose: Strong brown sugar, bubble gum, and oak.
Mouth: Peppery heat with peanut, mint, vanilla, and oak.
Finish: Peppery heat that fades fast and is replaced by a general lingering sweetness.
Thoughts: While this is by no means a bad whiskey, it is my least favorite of the bunch so far. I don't know if I'd go so far as to say I like it, but I don't dislike it either. It's just kind of meh. Kind of how I feel about Bud Light.
*According to the Wikipedia article on Rice. Accessed 5/9/17.
**New York Times Food section, December 17, 1997. Accessed 5/9/17.
This is the third of six reviews in the Jim Beam Signature Craft, Harvest Bourbon Collection Series. I've previously reviewed the Six Row Barley and the Soft Red Wheat.
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