Hardin’s Creek Jacob’s Well Release No. 1 Kentucky Straight Bourbon Whiskey 750mL is the inaugural, ultra-premium release from the Hardin’s Creek series by James B. Beam Distilling Co. Crafted as a tribute to the Beam family’s deep roots, Jacob’s Well blends two exceptionally aged bourbons: one aged 16 years and the other 15 years, creating a whiskey of remarkable depth, maturity, and complexity.

Bottled at 108 proof (54% ABV), Jacob’s Well Release No. 1 delivers a powerful yet refined flavor profile that highlights rich oak influence, layered sweetness, and balanced spice. Named after the original water source used by Jacob Beam in 1795, this limited-release bourbon embodies heritage, craftsmanship, and a truly elevated sipping experience. Perfect for collectors and enthusiasts who appreciate long-aged, high-proof Kentucky bourbon.

Tasting Notes

• Nose: Deep aromas of caramel, seasoned oak, vanilla, and baking spice with hints of dried fruit.

• Palate: Full-bodied and rich with flavors of dark caramel, toasted oak, leather, molasses, and warm spice.

• Finish: Long, warm, and elegant with lingering oak, spice, and subtle sweetness.

FAQs

Q: What makes Hardin’s Creek Jacob’s Well unique?
A: It blends 15- and 16-year-old bourbons, creating an unusually mature and complex flavor profile for a Beam release.

Q: Who produces Hardin’s Creek?
A: It is crafted by the James B. Beam Distilling Co., home to legendary bourbon-making lineage.

Q: What is the proof or ABV?
A: Bottled at 108 proof (54% ABV).

Q: Is Jacob’s Well a limited edition?
A: Yes—Release No. 1 is a limited, highly allocated offering within the Hardin’s Creek premium series.

Q: What does it taste like?
A: Expect rich oak, caramel, vanilla, leather, molasses, and spice with a long, mature finish.

Q: How long is it aged?
A: It consists of two bourbons aged 15 years and 16 years, blended to perfection.

Q: How should I enjoy Hardin’s Creek Jacob’s Well?
A: Best appreciated neat or with a small splash of water to open its deep layers of oak and sweetness.