American Still Life: The Jim Beam Story and the Making of the World's #1 Bourbon

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John Wiley & Sons, Feb 10, 2011 - Business & Economics - 256 pages
The untold story of the world's premier bourbon and the family that made it #1

American Still Life tells the intertwined true stories of America's favorite whiskey and the family dynasty that produces it to this very day. Jim Beam is the world's top-selling bourbon whiskey, with sales of over five million cases per year. Not a day has passed in the 207 years of Jim Beam's existence when a Beam family member has not been master distiller. Dedicated to quality, and dedicated to the family legacy, the Beams have shepherded their particularly American spirit to the top of their industry. And they've done it in an industry beset by challenges, from government regulation and prohibition, to changing consumer tastes, to fierce new global competition. By creating a brand of unparalleled quality and consistency, and by tying the success of their product with the good name of the family, the Beams have established a lasting legacy as perhaps one of the greatest family business dynasties in American history. Not just a simple history of "America's native spirit" (so named by an act of Congress in 1964) or a simple family history, American Still Life is a story of business success based on quality and attention to detail, constant innovation, revolutionary branding and advertising, and adaptation to the business environment.

F. Paul Pacult (Walkill, NY) is recognized the world over as his generation's most accomplished and respected authority on beverage alcohol. He has written for many magazines, including Playboy, Wine and Spirits, Connoisseur, Whisky, Drink, Men's Journal, Cheers, Country Inns, Travel and Leisure, Bon Appetit, Decanter, and Food and Wine. Among his many accomplishments, he has hosted and coproduced two syndicated talk-radio programs and served as the primary expert on whiskey, beer, and wine for the History Channel documentary America Drinks: History in a Glass.


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Page 6 - From my earliest recollection drinking drams, in family and social circles, was considered harmless and allowable socialities. It was almost universally the custom for preachers, in common with all others, to take drams; and if a man would not have it in his family, his harvest, his house-raisings, log-rollings, weddings, and so on, he was considered parsimonious and unsociable; and many, even professors of Christianity, would not help a man if he did not have spirits and treat the company.
Page 9 - The people not only tolerated, but expected and even required to be courted and treated. No candidate, who neglected those attentions, could be elected.
Page xii - Lexington; and the curators xv of the Oscar Getz Museum of Whiskey History, and The Bardstown Historical Museum, Bardstown.

About the author (2011)

Cited in April 2002 in the Shuttle Sheet as "the world's greatest wine and spirits (and everything else with an alcoholic content) critic," F. PAUL PACULT is recognized the world over as the most accomplished and respected authority on beverage alcohol today. Pacult's writing credits include the New York Times Magazine, Sky, Wine Enthusiast, Playboy, Whisky Magazine, Decanter, Wine & Spirits magazine, Men's Journal, Food & Wine, Bon Appétit, Connoisseur, Cheers, and Spirits & Cocktails Magazine. In 2001, Pacult was the recipient of the Award of Excellence from the Academy of Wine Communication.

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