In 1987, the Jim Beam Distilling company made a significant move in the whiskey industry by acquiring the distillery and the Old Crow label. This acquisition marked a turning point for Old Crow, as the distilling operations at the original location were shut down immediately. This decision meant that Old Crow would no longer be produced at its historic distillery.
The production of Old Crow was then transferred to the Jim Beam facilities, where it continues to be made to this day. As a sommelier and brewer, I have had the opportunity to delve into the history and production methods of various whiskey brands, including Old Crow. It is interesting to note that Old Crow is now crafted using the same mash bill as Jim Beam's iconic white label.
However, despite the shared mash bill, there are some notable differences between Old Crow and Jim Beam. One significant distinction is that Old Crow is bottled at a lower proof, specifically 80 proof. This lower proof lends a different character to the whiskey, making it slightly less intense compared to Jim Beam's offerings.
The decision to bottle Old Crow at 80 proof may have been influenced by market preferences and the desire to create a distinct identity for the brand. It is not uncommon for whiskey brands to offer different proof variations to cater to diverse consumer preferences. In the case of Old Crow, the lower proof perhaps enhances its smoothness and approachability.
As an expert in the field, I must mention that Old Crow is also typically younger than Jim Beam's white label whiskey. Age plays a crucial role in the flavor profile of whiskey, as it allows for the development of complex and nuanced flavors over time. While Jim Beam white label is known for its maturation process, Old Crow tends to be younger, resulting in a different tasting experience.
It is important to recognize that Old Crow whiskey is now owned by the Jim Beam Distilling company. The acquisition of the brand and the subsequent cessation of distilling at the original Old Crow location marked a significant shift in the brand's production. Today, Old Crow is produced at the Jim Beam facilities using the same mash bill as their white label, but with its own unique characteristics, such as being bottled at 80 proof and being typically younger in age.
This ownership change and production transition have undoubtedly had an impact on the Old Crow brand. As a sommelier and brewer, I find it fascinating to explore the evolution of whiskey brands and how different factors, such as ownership changes and production methods, can influence the final product. It is through these changes and adaptations that whiskey brands like Old Crow continue to evolve and capture the attention of enthusiasts and consumers alike.