Jim Beam Clermont Steep American Single Malt Whiskey Review

American single malt whiskey is currently at a pivotal point of its long climb toward normalization within the U.S. spirits market. In the near future, the style will likely receive its first codified definition from the TTB, and thankfully that definition looks to be broad enough to recognize the most important truth of American single malt as a style: There’s little consensus between the producers on how to make one. If you look at the well-heeled likes of Virginia Distillery Co., you’ll see a company with a process that is painstakingly based on classic, old-world techniques of maturation, similar to what one would see in Scotland–aging in used casks, an emphasis on blending, etc. But many other makers of American single malt whiskey have taken the style as far from scotch whisky as possible, aging in newly charred oak and placing more of an emphasis on American ingredients and contributions. And it’s little surprise to see Jim Beam take that kind of route with its first ever American single malt whiskey, Clermont Steep.

Anyone who knows the personnel behind Jim Beam would probably recognize that this is a Freddie Noe product, because it finds Beam on the vanguard of experimentation in new and emerging whiskey styles. The eighth generation Beam Master Distiller is only 35 years old in 2023, and operates out of the shiny new Fred B. Noe Distillery as his playground for new product development while father Fred Noe oversees more of the everyday operation of core Beam brands. Clermont Steep is exactly the sort of project that Freddie has worked to develop during his Beam tenure, something that pushes the brand into new territory.

With that said, the whiskey itself is a pretty down-the-middle expression of the kind of American single malt whiskey that other distilleries have been producing in the U.S. for the last few decades, fighting for representation and trying to carve out a piece of the market. This one is made with a combination of base distiller’s malt–the same malt they would use in the classic bourbon recipe–as well as 20% Vienna malt, which should provide a nice malty-sweet component. It makes use of the same house yeast strain as other core Beam whiskeys. It was then aged for 5 years in custom barrels that have been toasted and then quickly charred to merely a level #1 char, which Beam says “protects the toasted flavors while delivering a subtle sweetness without overshadowing the smooth, unique, bready taste of American malted barley.” Clermont Steep is then bottled at a fairly robust (for the style) 47% ABV (94 proof), at an MSRP of $60.

So with that said, let’s get to tasting and see how the classic Beam profile adapts to an American single malt whiskey.

On the nose, Clermont Steep is rich in malty sweetness, suggestive of caramel on toast, with perhaps a little maple waiting in the wings. There’s no missing the aroma of the base malt itself–it smells like a malt house, albeit with vanilla production happening near by. The grainy, wholesome sense of breadiness is easy to find, and you can imagine the malt making its full journey from germination to loaf.

On the palate, the first thing that actually stands out to me here is textural–this whiskey is very smooth and silky, unusually viscous for the proof point, which gives it a pleasant sense of heft. I’m getting creamy caramel and maple sweetness, baked bread crusts that segue into spicy toasted oak and baking spices, especially brown sugar cinnamon. It can also be a little floral and grassy on the fringes, a not-uncommon property of American single malts if those notes make it past the more bombastic notes imparted by the barrel. All in all, the flavor profile leans in the direction of malt/grain/sweetness rather than in the more delicate, honeyed or fruity directions more commonly achieved by aging in reused barrels. This is more of a straightforward style, concise and to the point with malty-sweet flavors and supporting toasted oak/spice/a little char.

Is it complicated? No, not really. Clermont Steep will probably be too grain-forward in profile for some, but I found it quite easy to enjoy. In particular, its bespoke barrels do a nice job of imparting a gentle, toasty spice, and the extremely laid-back ethanol likewise makes for an effortless dram. One could question the value proposition here, given the great value in extra-aged bourbon that Beam can provide for the same $60, but given the novelty of it being Beam’s first foray into American single malt whiskey, the price feels understandable to me. In particular, those curious about how these malts interact with newly charred barrels may find this interesting to check out.

Distillery: Jim Beam
City: Clermont, KY
Style: American single malt whiskey
ABV: 47% (94 proof)
Availability: 750 ml bottles, $60 MSRP

Jim Vorel is a Paste staff writer and resident beer and liquor geek. You can follow him on Twitter for more drink writing.