Get Beam, Straight Up: The Bold Story of the First Family of PDF

By Fred Noe, Jim Kokoris

ISBN-10: 1118438159

ISBN-13: 9781118438152

An insider's examine the Jim Beam model, from a seventh new release grasp Distiller

Written through the seventh iteration Beam friend and grasp Distiller, Frederick Booker Noe III, Beam, immediately Up is the 1st ebook to be written by means of a Beam, the kinfolk in the back of the 217-year whiskey dynasty and makers of 1 of the world's best-selling bourbons. This booklet positive factors kinfolk historical past and the evolution of bourbon, together with Fred's storied adolescence "growing up Beam" in Bardstown, Kentucky; his transition from the bottling line to popular worldwide bourbon ambassador; and his helpful company insights on tips on how to keep and develop a respected brand.

* comprises info of Fred Noe's existence at the street, spreading the bourbon gospel
* Describes Fred's trip to changing into the face of 1 of America's such a lot iconic brands
* stocks an easy primer on how bourbon is made
* bargains cocktail and nutrients recipes

For somebody in need of a behind the curtain examine Jim Beam, and an realizing of the bourbon undefined, Beam, directly Up will aspect the family members company, and its function in assisting to form it.

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Extra info for Beam, Straight Up: The Bold Story of the First Family of Bourbon

Example text

7 Thus it was marketing that seemed to give pickles their new life as an “American” snack. The mass-produced varieties took on a more tame identity—fewer and milder flavors were now available in grocery stores, and pickles soon became known as a side to a deli sandwich or a topping on one of the new fast-food hamburgers. As women moved in greater numbers toward working outside of the home in the middle of the twentieth century, and thus pickling for family consumption continued to decline, Heinz’s pickles became known more and more as the pickle standard.

As women moved in greater numbers toward working outside of the home in the middle of the twentieth century, and thus pickling for family consumption continued to decline, Heinz’s pickles became known more and more as the pickle standard. Heinz, and a few decades later Mt. Olive, cemented their status as mass-produced pickle leaders, jarring pickles using the “freshpack” method. This method packs produce in a jar, often with some combination of vinegar and brine, and heat processes them to retain their freshness.

15 Sam wanted to start Pogue Mahone because he loved pickles, and wanted a job where he had more control over his day-to-day tasks and larger business trajectory. But he also was drawn to a job in food, returning to culinary school years after earning his undergraduate degree, because he wanted to work with his hands and make something tangible, creative, and delicious. “There has never been a jar of Pogue Mahone pickles made that I didn’t have my hands on,” he told me with pride, illustrating the importance of the handcraft work in artisanal foods.

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Beam, Straight Up: The Bold Story of the First Family of Bourbon by Fred Noe, Jim Kokoris

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