Bourbon Family of Champagne Bourbon Whisky —— Legend of Liang Qi Dynasty

Founder Jacob Liang: Selling the first barrel of bourbon.

1788 Jacob Beam immigrated from Germany to Kentucky, where there are abundant blue grass and fertile land suitable for farming. Soon after, Jacob tried to plant corn and grain around his farm. It flowed through the nearby spring to make his grain grow well. Whisky brewed from these grains is even more unusual. Jacob named his wine "Bourbon", which was named after Bourbon County, Kentucky, where he lived. 1795, Jacob sold his first barrel of bourbon, which became a prosperous business for his family in the future. At that time, it was difficult to store food, and it was even more difficult to sell it. Jacob found that distilling wine is a good way to deal with surplus grain. From then on, perhaps it is an innate tradition of Americans, and Jacob's innovative spirit and wine-making talent began to appear.

David Beam, son of Jacob Beam: Go to America by water and rail.

1820, David Liang Gangman 18 years old, took over his father's family responsibility. During the American industrial revolution, the invention of telegraph and steamboat, and the opening of waterways and railways made the Chambian family's bourbon sell more widely.

David m Liang, son of David Liang: the champion money is more valuable than "mainland currency".

1850, David m Liang began to take over the family business. 1854, David Jr. moved the brewery to Nelson County near the first railway in Kentucky. Shortly after he took over the brewery, the American Civil War broke out. In his time, bourbon was often exchanged and was often considered more valuable than "mainland currency".

Colonel James B. Beam, son of David M. Beam: Industrialization of family business.

Colonel James B. Beam transformed a solid family business into American-style large-scale industrial production. His quick thinking and charming personality are loved by all business partners. The wealth of the Zhanbian family lasted for 67 years, even during the prohibition of alcohol in 14. At that time, James gave up brewing and turned to planting fruits, quarrying stones and coal mines. James first began to cultivate yeast to ferment wort. In order to prevent plant diseases, every weekend, he is extra careful, taking precious yeast with him and driving home in a black Cadillac. Fortunately, his yeast has never been infected. The family business not only survived, but also prospered under his management and creative development. Just after his 70th birthday, James chose a piece of land in Clemente and built a new winery, not far from his home in Badston.

T Jeremiah Liang, son of Colonel James Liang: Open the second family brewery.

19 13 years, T. Jeremiah Beam started working in Clemente Winery when 13 years old. 19 18, he left home to go to college for further study, and plans to go home to inherit his family business in the future. When he graduated, prohibition put his dreams on hold. 1933, finally lifted the ban. Jeremiah helped his father build a new brewery in Clemente. From 65438 to 0947, after studying the whole process of bourbon brewing, he became an expert in brewing. After his father's death, he kept the vitality of the family business and opened a second winery near Boston, Kentucky in 1954.

Fred Booker Noe II, grandson of Colonel James Beam: Created Booker's bourbon.

Booker Noe has made great efforts to maintain and improve the quality and reputation of family production. 65438-0960, began to be an honorary winemaker in Zhanbian Brewing Company. In the whole brewing process, he always experienced every detail and refused mediocrity. Every drop of his wine was perfect. When you taste wine, you can feel the exquisite skill, perfect art and dedication melted in the wine. 1987, Booker introduced the bourbon named after him-"Booker Bourbon". At first, it was given to some special friends as a Christmas present. Booker's bourbon is bottled directly from the barrel, original and unfiltered. Booker has always maintained the high quality standard set by Jacob Beam, which was initiated by 1795 and has been passed down to this day.

Frederic Yi San, son of Fred Booknoy II.

Fred Noe is the seventh generation descendant of the Liang family, that is, the legendary great-grandson of Jim Liang. He has more than 20 years of brewing experience and helped his father develop his signature bourbon-"Booker Bourbon". Today, Fred Noe works as a winemaker in Jambian Brewery, Clemente, Kentucky, and personally supervises the small batch bottling and packaging of the collector's edition Jim Beam. "As a family business that has been producing bourbon for more than 200 years, we know the true meaning of brewing high-quality bourbon. Trust us! "