{"id":389,"date":"2026-07-30T05:23:03","date_gmt":"2026-07-30T05:23:03","guid":{"rendered":"https:\/\/www.beamdistilling.com\/articles\/technical-bourbon-tasting-experiences\/"},"modified":"2026-07-30T05:23:03","modified_gmt":"2026-07-30T05:23:03","slug":"technical-bourbon-tasting-experiences","status":"publish","type":"post","link":"https:\/\/www.beamdistilling.com\/articles\/technical-bourbon-tasting-experiences\/","title":{"rendered":"Technical Bourbon Tasting Experiences at Beam"},"content":{"rendered":"<h2 id=\"key-takeaways\">Key Takeaways from Beam\u2019s Technical Tastings<\/h2>\n<ul>\n<li>A technical bourbon tasting at Beam focuses on mash-bill chemistry, yeast, barrel char, warehouse microclimates, and proof, so every pour tells a clear production story.<\/li>\n<li>Guides use the BAR sensory protocol (visual, nose, palate) plus the Kentucky Chew and Kentucky Hug to connect what you taste to how the bourbon was made.<\/li>\n<li>Federal law sets seven fixed bourbon standards, and every Beam expression follows all seven, which turns each tasting into a controlled comparison.<\/li>\n<li>Grain choice, barrel char level, warehouse floor position, and proof create measurable flavor differences that guests can explore side by side at Beam.<\/li>\n<li>To experience these variables in the glass, book the Beam Made Bourbon Tour &amp; Tasting and spend the day at The Home of the World\u2019s #1 Bourbon: Jim Beam.<\/li>\n<\/ul>\n<h2>How to Properly Taste Test Bourbon at Beam<\/h2>\n<p>Proper bourbon tasting at Beam follows a clear sequence that keeps each sensory step focused. The <a href=\"https:\/\/mixologie.fr\/magazine\/degustation-spiritueux-analyse-sensorielle-methode\" target=\"_blank\" rel=\"noindex nofollow\">BAR sensory analysis method<\/a> breaks evaluation into three phases: visual assessment, nose, and palate. At Beam, guides walk guests through each phase at the exact moment the production story explains it, so the science and the liquid arrive together.<\/p>\n<p>Begin by tilting the glass against a white background. The red-amber hue comes directly from tannins and caramels extracted from new charred American oak, because color is 100% barrel-derived with no added coloring. Next, nose the glass at a slight distance, then bring it closer in stages, since bourbon\u2019s higher proof can overwhelm your senses if you rush. On the palate, use what Beam\u2019s guides call the Kentucky Chew, working the liquid across your tongue to wake up every taste zone, then notice the Kentucky Hug, the warm finish that signals how proof and oak have integrated.<\/p>\n<h2>What Are the 7 Rules of Bourbon?<\/h2>\n<p>Federal law defines bourbon through seven non-negotiable standards, and every pour at Beam meets all seven.<\/p>\n<ol>\n<li><strong>Made in the USA.<\/strong> Bourbon is legally an American product.<\/li>\n<li><strong>At least 51% corn<\/strong> in the mash bill, which drives the spirit\u2019s signature sweetness.<\/li>\n<li><strong>Distilled to no higher than 160 proof<\/strong> (80% ABV), which preserves grain character.<\/li>\n<li><strong>Aged in new, charred oak containers.<\/strong> The char layer filters and flavors at the same time.<\/li>\n<li><strong>Entered into the barrel at no higher than 125 proof<\/strong> (62.5% ABV).<\/li>\n<li><strong>Bottled at no lower than 80 proof<\/strong> (40% ABV).<\/li>\n<li><strong>Nothing added but water,<\/strong> so no coloring, flavoring, or additives.<\/li>\n<\/ol>\n<p>These rules form the chemical and legal framework that makes every technical tasting comparison at Beam a controlled experiment with shared ground rules and changing variables.<\/p>\n<h2>Mash Bill Chemistry: Grain Science You Can Taste<\/h2>\n<p><a href=\"https:\/\/www.beamdistilling.com\/about-us\/beam-made-bourbon\" target=\"_blank\">Beam uses proprietary mash bills<\/a> refined across eight generations. Grain choice becomes the main driver of flavor in the four-to-ten-year age range where most bourbon lives.<\/p>\n<p><a href=\"https:\/\/pourpicks.app\/articles\/what-is-mash-bill\" target=\"_blank\" rel=\"noindex nofollow\">Corn, usually 51\u201380% of a mash bill, brings natural sweetness, vanilla-caramel notes, and a round body. Rye, often 5\u201335%, adds spice and pepper. Wheat, when it replaces rye, creates a softer, honeyed, bread-like profile. Malted barley, typically 8\u201315%, supplies the enzymes that convert starches into fermentable sugars and adds biscuit notes.<\/a> On the Beam Made Bourbon Tour, guests taste Jim Beam White next to Basil Hayden, two bourbons from the same family, same warehouses, and same yeast, but with different mash bills. The grain chemistry difference shows up immediately in the glass.<\/p>\n<p><a href=\"https:\/\/www.beamdistilling.com\/about-us\/beam-made-bourbon\" target=\"_blank\">Kentucky\u2019s natural limestone shelf filters the water used in mashing into iron-free, calcium-rich water<\/a>. That water supports clean fermentation and shapes the spirit\u2019s flavor and appearance, giving Beam a regional advantage that other locations cannot fully match.<\/p>\n<h2>Barrel Char and Oak Extraction at Beam<\/h2>\n<p><a href=\"https:\/\/www.beamdistilling.com\/about-us\/beam-made-bourbon\" target=\"_blank\">Every barrel at Beam is made from level-4 char American white oak, a practice that dates back to Jacob Beam.<\/a> Level 4, often called alligator char for its cracked, scaled surface, creates a deep carbon layer that filters sulfur compounds while caramelizing wood sugars into vanilla, caramel, and toasted-oak flavors.<\/p>\n<p><a href=\"https:\/\/qualitybourbonwhiskey.com\/high-rye-high-flavor-the-science-behind-the-mash-bill\" target=\"_blank\" rel=\"noindex nofollow\">Barrel char level shapes which flavor compounds move from oak into the spirit and how sugars caramelize during maturation.<\/a> Because barrel aging drives most of a bourbon\u2019s flavor and all of its color, Beam created the Maturation Matters warehouse experience to focus directly on this stage.<\/p>\n<h2>Warehouse Microclimates and Floor-Level Flavor Shifts<\/h2>\n<p>With about 3.1 million barrels aging across roughly 100 warehouses in Clermont, Boston, and Frankfort, Beam manages a complex maturation landscape. Floor position inside those warehouses functions as a deliberate production variable, not a random detail.<\/p>\n<figure style=\"text-align: center;\"><img src=\"https:\/\/cdn.aigrowthmarketer.co\/1781203943355-6b46a19cd894.jpeg\" alt=\"James B. Beam Distilling Co. has over 3 million barrels aging across its warehouses.\" style=\"max-height: 500px;\" loading=\"lazy\" decoding=\"async\"><figcaption><em>James B. Beam Distilling Co. has over 3 million barrels aging across its warehouses.<\/em><\/figcaption><\/figure>\n<p>Seasonal temperature swings push bourbon deep into the charred oak during heat, then pull it back as the air cools, which acts like a breathing system for flavor development. Upper-floor barrels see higher temperatures and more water evaporation, which raises proof and intensifies oak extraction. Lower-floor barrels age more slowly in cooler, more humid air, often yielding softer, floral profiles that keep more grain character.<\/p>\n<p><a href=\"https:\/\/www.beamdistilling.com\/about-us\/beam-made-bourbon\" target=\"_blank\">Kentucky\u2019s four-season climate of cold winters and hot summers<\/a> keeps this expansion and contraction cycle active. <a href=\"https:\/\/coalpickdistillery.com\/barrel-aging-explained-how-time-temperature-and-timber-shape-bourbon-flavor\" target=\"_blank\" rel=\"noindex nofollow\">Different floor levels and wall exposures create warehouse microclimates that produce subtle but meaningful flavor shifts among barrels, which distillers use when selecting and blending casks.<\/a><\/p>\n<p>During Maturation Matters, guests step into one of Clermont\u2019s oldest rackhouses, feel these microclimates for themselves, and then taste the difference straight from the barrel.<\/p>\n<h2>Proof Analysis and Single Barrel Comparisons<\/h2>\n<p>Proof at Beam functions as a flavor dial, not just a measure of alcohol strength. Water softens and opens aromas, while higher proof concentrates them. Entry proof, warehouse position, and years of angel\u2019s share evaporation all influence a barrel\u2019s final proof before any bottling water is added.<\/p>\n<p>Maturation Matters gives guests a direct proof comparison. You thieve whiskey from the barrel at cask strength, then compare it to the bottled expression. The shift in aroma intensity, mouthfeel, and finish length shows exactly how proof changes perception. <a href=\"https:\/\/vinepair.com\/articles\/ask-a-distiller-does-rickhouse-placement-matter-for-whiskey\" target=\"_blank\" rel=\"noindex nofollow\">Higher-level barrels run hotter, lose more water, and climb in proof, which produces bolder, more concentrated flavors. Ground-floor barrels retain more water and lose more alcohol, creating lower-proof whiskey with softer, sweeter notes.<\/a> A single-barrel proof comparison tasting turns that physics lesson into something you can taste.<\/p>\n<h2>Yeast Strain Impact on Bourbon Flavor<\/h2>\n<p><a href=\"https:\/\/www.beamdistilling.com\/about-us\/beam-made-bourbon\" target=\"_blank\">Beam uses the same specific yeast strain the family adopted at the end of Prohibition in 1933, which Jim Beam personally safeguarded on weekends.<\/a> He transported the proprietary wild yeast in his Cadillac every day to keep it safe, and that same strain still runs through nearly every Beam bourbon today.<\/p>\n<figure style=\"text-align: center;\"><img src=\"https:\/\/cdn.aigrowthmarketer.co\/1781203984170-f48a4eeae5ad.jpeg\" alt=\"Jim Beam's original Cadillac, inside James B. Beam Distilling Co., seen on the Beam Made Bourbon Tour &amp; Tasting.\" style=\"max-height: 500px;\" loading=\"lazy\" decoding=\"async\"><figcaption><em>Jim Beam&#8217;s original Cadillac, inside James B. Beam Distilling Co., seen on the Beam Made Bourbon Tour &amp; Tasting.<\/em><\/figcaption><\/figure>\n<p>Yeast drives fermentation, and fermentation creates the congeners that form the aromatic backbone of new make spirit before any barrel aging. <a href=\"https:\/\/qualitybourbonwhiskey.com\/high-rye-high-flavor-the-science-behind-the-mash-bill\" target=\"_blank\" rel=\"noindex nofollow\">Fermentation time, temperature, and yeast strain shape which aromatic compounds appear in bourbon and in what amounts, setting the chemical profile before distillation.<\/a> Changing the yeast strain while holding mash bill, water, and barrel constant produces a measurably different spirit, which is why Beam treats its proprietary strain like a family heirloom. To taste how this eight-generation yeast strain shapes every Beam expression, <a href=\"https:\/\/www.beamdistilling.com\/james-b-beam-distillery-tour\/book-a-tour#id=beam-made-bourbon-distillery-tour-tasting-clermont\" target=\"_blank\"><strong>reserve your spot on the Beam Made Bourbon Tour &amp; Tasting<\/strong><\/a>.<\/p>\n<figure style=\"text-align: center;\"><img src=\"https:\/\/cdn.aigrowthmarketer.co\/1781204316128-246a488865be.jpeg\" alt=\"The fermentation process, part of what you see in the Beam Made Bourbon Tour &amp; Tasting.\" style=\"max-height: 500px;\" loading=\"lazy\" decoding=\"async\"><figcaption><em>The fermentation process, part of what you see in the Beam Made Bourbon Tour &amp; Tasting.<\/em><\/figcaption><\/figure>\n<h2>Beam\u2019s 5-Step Sensory Evaluation Protocol<\/h2>\n<p>This five-step protocol guides Beam\u2019s tasting experiences and serves as a quick reference for serious enthusiasts.<\/p>\n<ol>\n<li><strong>Visual assessment.<\/strong> Hold the glass against a white background and note color depth, clarity, and viscosity. Deeper color usually signals longer or more intense barrel interaction.<\/li>\n<li><strong>First nose.<\/strong> Keep the glass 6\u20138 inches from your nose and look for primary grain notes such as corn sweetness, rye spice, or wheat softness before oak and alcohol dominate.<\/li>\n<li><strong>Second nose.<\/strong> Bring the glass closer and breathe through a slightly open mouth. Secondary notes like vanilla, caramel, dried fruit, and baking spice emerge as ethanol lifts.<\/li>\n<li><strong>Palate evaluation.<\/strong> Take a small sip and use the Kentucky Chew, moving the liquid across your tongue. Track the entry sweetness, mid-palate oak and spice, and how the flavors shift toward the finish.<\/li>\n<li><strong>Finish analysis.<\/strong> Follow the Kentucky Hug, noticing warmth and how long the flavors linger. Longer, more layered finishes often point to higher proof, older age, or heavier char extraction, so note whether oak, grain, or fruit leads the fade.<\/li>\n<\/ol>\n<p><a href=\"https:\/\/agriculture.institute\/food-quality-testing-and-evaluation\/conduct-sensory-tests-steps-best-practices\" target=\"_blank\" rel=\"noindex nofollow\">Structured sensory panels use palate cleansers such as room-temperature water and plain unsalted crackers between samples to keep responses consistent.<\/a> Beam\u2019s guided sessions provide water between pours for the same reason.<\/p>\n<h2>Barrel Thieving at Maturation Matters<\/h2>\n<p>Maturation Matters is Beam\u2019s dedicated warehouse session, an intimate 30-minute experience inside one of Clermont\u2019s oldest rackhouses. The highlight is opening a barrel of Jim Beam Black and drawing whiskey straight from the wood with a copper whiskey thief for a barrel-strength tasting.<\/p>\n<p>As 8th-generation master distiller Freddie Noe says, \u201cDistillation is the science, but maturation is the art.\u201d The barrel thieving moment turns that idea into something you can see and taste. Guests sample uncut, unfiltered whiskey at cask strength, study the color and viscosity created by years in oak, and then compare it to the bottled expression in a side-by-side proof analysis that you cannot duplicate in a retail setting.<\/p>\n<figure style=\"text-align: center;\"><img src=\"https:\/\/cdn.aigrowthmarketer.co\/1781204090427-996e188580f7.jpeg\" alt=\"Freddie Noe (8th generation) and Fred Noe (7th generation), master distillers of James B. Beam Distilling Co.\" style=\"max-height: 500px;\" loading=\"lazy\" decoding=\"async\"><figcaption><em>Freddie Noe (8th generation) and Fred Noe (7th generation), master distillers of James B. Beam Distilling Co.<\/em><\/figcaption><\/figure>\n<p><a href=\"https:\/\/kybourbon.com\/industry-news\/kentucky-bourbon-trail-grows-to-60-destinations\/\" target=\"_blank\" rel=\"noindex nofollow\">The Kentucky Bourbon Trail added more than a dozen new destinations in 2025, reaching 60 stops<\/a>, and distillers continue to raise the bar with immersive tastings and behind-the-scenes tours. With the trail expanding to 68 stops by early 2026, securing your spot at Beam\u2019s most sought-after experiences now requires advance planning. Ready to thieve your own barrel sample at cask strength? <a href=\"https:\/\/www.beamdistilling.com\/james-b-beam-distillery-tour\/book-a-tour#id=beam-made-bourbon-distillery-tour-tasting-clermont\" target=\"_blank\"><strong>Book Maturation Matters along with the Beam Made Bourbon Tour<\/strong><\/a> to experience both the science and the art of maturation.<\/p>\n<h2>Booking Your Technical Session at Beam (2026 Updates)<\/h2>\n<p><a href=\"https:\/\/forbes.com\/sites\/emilyprice\/2026\/02\/03\/the-kentucky-bourbon-trail-just-grew-again-with-10-newly-added-destinations\" target=\"_blank\" rel=\"noindex nofollow\">With the trail\u2019s continued expansion to 68 stops across 32 Kentucky counties by early 2026<\/a>, competition for tasting slots has increased. Beam\u2019s campus at 568 Happy Hollow Rd., Clermont, KY 40110, about 30 minutes south of Louisville off I-65, remains a natural anchor for any technical itinerary because it sits between Louisville and Bardstown on the route most visitors already travel.<\/p>\n<figure style=\"text-align: center;\"><img src=\"https:\/\/cdn.aigrowthmarketer.co\/1781203830436-7d752fb1bf89.jpeg\" alt=\"An aerial view of James B. Beam Distilling Co. in Clermont, Kentucky. It's The Home of the World's #1 Bourbon: Jim Beam.\" style=\"max-height: 500px;\" loading=\"lazy\" decoding=\"async\"><figcaption><em>An aerial view of James B. Beam Distilling Co. in Clermont, Kentucky. It&#8217;s The Home of the World&#8217;s #1 Bourbon: Jim Beam.<\/em><\/figcaption><\/figure>\n<p>Current 2026 technical experiences available for booking include several levels of depth. First-time visitors should start with the <strong>Beam Made Bourbon Tour &amp; Tasting<\/strong> ($30 plus tax and fees, 75 minutes, up to 24 guests), which covers the full grain-to-glass story with five bourbons, barrel filling and dumping, and T-Line bottling. Active military guests receive free admission with ID, and veterans receive a discount.<\/p>\n<p>Guests who want to focus on maturation can add <strong>Maturation Matters<\/strong>, a warehouse deep-dive with barrel thieving and cask-strength tasting in a small group that feels genuinely VIP. For behind-the-scenes access to Beam\u2019s most forward-looking production, the <strong>Fred B. Noe Craft Distillery Tour<\/strong> offers a 75-minute look at the facility where Booker\u2019s, Baker\u2019s, and Little Book are produced, a space not open to daily visitors.<\/p>\n<p><strong>Whiskey Wednesday with Fred Noe<\/strong> gives guests a chance to taste with the 7th-generation master distiller himself, blending guided pours with family stories that span eight generations. Serious collectors, groups, and retailers can arrange a <strong>Private Barrel Selection<\/strong> to choose their own barrel of Knob Creek, which delivers a deep dive into barrel-to-barrel variation.<\/p>\n<p>All tasting experiences are 21+ with valid ID. Advance booking is strongly recommended, since popular sessions often sell out on weekends and during Derby and football seasons. Guests should plan to arrive at least 30 minutes before their scheduled tour time.<\/p>\n<h2>Conclusion: Why Beam Leads in Technical Bourbon Tasting<\/h2>\n<p>Technical bourbon tastings reach their full potential when production science and sensory evidence show up in the glass at the same time. At Beam, mash-bill chemistry appears in side-by-side pours, warehouse microclimates are explored inside a working rackhouse, barrel thieving puts cask-strength whiskey in your glass, and an eight-generation yeast strain ties every pour back to a decision made in 1933. <a href=\"https:\/\/hicork.com\/news\/bourbon-tourism-a-new-marketing-frontier-for-whiskey-brands\" target=\"_blank\" rel=\"noindex nofollow\">The Kentucky Bourbon Trail welcomed 2.7 million visitors in 2025<\/a>, and serious enthusiasts among them are seeking this level of depth, not another basic walkthrough.<\/p>\n<p>The distillery holds a 4.7-star rating across more than 1,400 guest reviews, which shows that this depth translates into a standout day in bourbon country. Please enjoy responsibly. All tasting experiences are for guests 21 and older with valid ID. Drink Smart\u00ae.<\/p>\n<p><a href=\"https:\/\/www.beamdistilling.com\/james-b-beam-distillery-tour\/book-a-tour#id=beam-made-bourbon-distillery-tour-tasting-clermont\" target=\"_blank\"><strong>Book the Beam Made Bourbon Tour &amp; Tasting and spend your day at The Home of the World\u2019s #1 Bourbon: Jim Beam<\/strong><\/a>.<\/p>\n<h2>Frequently Asked Questions<\/h2>\n<h3>What makes a bourbon tasting experience &#8220;technical&#8221; versus a standard distillery tour?<\/h3>\n<p>A standard distillery tour usually walks through the production sequence from grain to bottle, then ends with a tasting. A technical bourbon tasting goes deeper by tying each production variable to a specific sensory outcome. At Beam, that means tasting two expressions side by side to isolate mash-bill differences, drawing whiskey from a barrel at cask strength to show how proof and oak interact, and walking a rackhouse to see how floor position and seasonal swings shape each barrel. The science and the tasting happen together, not as separate segments.<\/p>\n<h3>How does warehouse floor position actually change the flavor of bourbon at Beam?<\/h3>\n<p>Beam\u2019s warehouses are uninsulated, so Kentucky\u2019s deep-freeze winters and hot summers drive constant expansion and contraction inside each barrel. Barrels on upper floors face higher temperatures, lose more water, and climb in proof, which produces bolder, more concentrated oak and caramel flavors. Barrels on lower floors stay cooler and more humid, lose slightly more alcohol than water, and often yield softer profiles with cleaner grain character. With roughly 3.1 million barrels aging across about 100 warehouses, Beam\u2019s master distillers factor floor position into every selection. The Maturation Matters experience lets guests see these microclimates inside a historic rackhouse, then taste the results directly from the barrel.<\/p>\n<h3>What is barrel thieving and what can I expect from the Maturation Matters experience?<\/h3>\n<p>Barrel thieving means drawing a whiskey sample straight from a sealed, aging barrel using a copper whiskey thief, a long narrow tube inserted through the bung hole to pull liquid without emptying the barrel. In Maturation Matters at Beam, guests watch a barrel of Jim Beam Black get opened, then use the thief to draw their own cask-strength sample. The session centers on Freddie Noe\u2019s idea that \u201cdistillation is the science, but maturation is the art,\u201d and the barrel-strength pour makes that idea real. Guests taste uncut, unfiltered whiskey, study its color and texture, and compare it to the bottled expression to see what proof reduction and filtration add to the final product. The experience runs about 30 minutes in an intimate group inside one of Beam\u2019s historic rackhouses.<\/p>\n<h3>Why does Beam\u2019s proprietary yeast strain matter for a technical tasting?<\/h3>\n<p>Yeast drives fermentation, which creates the congeners that form bourbon\u2019s aromatic backbone before the barrel work begins. The specific strain determines which aromatic compounds appear and in what amounts, so two distilleries using the same mash bill, water, and barrels can still produce different spirits if their yeast strains differ. Beam has used the same proprietary yeast strain since 1933, which Jim Beam once transported daily in his Cadillac to protect. That continuity means every Beam bourbon, from Jim Beam White to Booker\u2019s, shares a common fermentation signature that links eight generations of production. In a technical tasting, that yeast strain stays constant while mash bill, barrel char, and warehouse floor position change, which makes comparisons clearer.<\/p>\n<h3>Can first-time bourbon drinkers participate in Beam\u2019s technical tasting experiences?<\/h3>\n<p>First-time bourbon drinkers are welcome at every Beam experience. The flagship Beam Made Bourbon Tour &amp; Tasting ($30, 75 minutes) works as the ideal starting point for new and returning guests because it delivers the full grain-to-glass story with five bourbons, hands-on barrel filling and dumping, and T-Line bottling of your own Knob Creek. Guests who want more depth can add Maturation Matters for barrel thieving and cask-strength comparison or book the Fred B. Noe Craft Distillery Tour for behind-the-scenes access to Beam\u2019s most innovative facility. The five-step sensory protocol is explained from the ground up, so no prior tasting experience is required, but the production science is there for guests who want to dive deeper. All tasting experiences are 21+ with valid ID.<\/p>\n<hr data-disclaimer-divider=\"true\">\n<div data-disclaimer-footer=\"true\">\n<p data-disclaimer-id=\"28\" data-disclaimer-type=\"fixed\">This article is promotional content of James B. Beam Distilling Co. Please practice responsible drinking.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Explore mash bills, barrel science &#038; proof at James B. Beam Distilling Co. Book the Beam Made Bourbon Tour for a world-class tasting experience.<\/p>\n","protected":false},"author":3,"featured_media":388,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-389","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.beamdistilling.com\/articles\/wp-json\/wp\/v2\/posts\/389","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.beamdistilling.com\/articles\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.beamdistilling.com\/articles\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.beamdistilling.com\/articles\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.beamdistilling.com\/articles\/wp-json\/wp\/v2\/comments?post=389"}],"version-history":[{"count":0,"href":"https:\/\/www.beamdistilling.com\/articles\/wp-json\/wp\/v2\/posts\/389\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.beamdistilling.com\/articles\/wp-json\/wp\/v2\/media\/388"}],"wp:attachment":[{"href":"https:\/\/www.beamdistilling.com\/articles\/wp-json\/wp\/v2\/media?parent=389"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.beamdistilling.com\/articles\/wp-json\/wp\/v2\/categories?post=389"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.beamdistilling.com\/articles\/wp-json\/wp\/v2\/tags?post=389"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}