FAMILY
CREST

Our Story

Jacob’s Cut is more than bourbon – it’s a testament to American grit, craftsmanship, and legacy, passed down through generations of the Flamm family. The name Flamm, meaning “flame,” carries the heritage of blacksmiths and artisans who forged their future in fire, shaping tools, traditions, and a relentless pursuit of excellence. That same spirit of precision and dedication lives on in every drop of Jacob’s Cut, a bourbon crafted with unwavering pride.

At the heart of our emblem lies a key – a symbol of trust, knowledge, and the passing of tradition from one generation to the next. It represents our commitment to selecting only the finest cut of the distilling process – the heart – ensuring a whiskey that stands A Cut Above the rest. Each bottle is a tribute to the American spirit, built on hard work, integrity, and an unwavering dedication to quality.

Now, we pass the key – and the flame – to you, who are A Cut Above the rest. With every sip of Jacob’s Cut, you don’t just taste history; you carry it forward. This is more than bourbon. It’s a legacy in your hands.

Product Profile

BOTTLED BY HAND IN SMALL BATCHES

LEGACY BATCH

PROOF 100

750ml • 50%alc/vol

Tasting Notes

APPEARANCE:

Deep burn amber with mature, luxurious legs

MOUTHFEEL:

Velvety with integrated heat, showing off its 100-proof structure without overwhelming the senses

PALATE:

Mouth-coating and structured – corn sweetness up front, layered with butterscotch, brown sugar, baking spice, leather, and red fruit acidity

NOSE:

Sweet toffee and butterscotch with caramel biscuit and wood tannins

FINISH:

Toasted oak, cinnamon, and dried stone fruit – a poised, medium-length finish that leaves the palate warm and well-satisfied

NOSE:

Marzipan and cherry open the bouquet, followed by caramelized sugar, honeycomb, vanilla bean, warm oak, and a hint of red apple

LETTER FROM THE FOUNDER

My name is Martin A. Flamm. I grew up on a farm in Southern Michigan, where I began fermenting and distilling at age ten for a school science project. My family owned a pickle factory, and my Aunt Harriett, the chemist, introduced me to the art of fermenting. She bought me a small Pyrex still, which I set up in our farmhouse basement. With old pickle masonry crocks, apples from our orchard, water, sugar, and bread yeast, I embarked on my moonshining journey.

At ten, I didn’t know to discard the methanol, but my first distillate, Apple Jack, was a milestone. Over the years, I perfected a bourbon recipe that my friends loved. Though I never sold any, I generously shared it.

In 2016-17, inspired by the birth of my first grandson, Jacob, I created “Jacob’s Cut.” In distilling, “cuts” refer to different parts of the distillation process. For Jacob’s Cut, we use only the best of the hearts, combining five grains: two types of corn (Blue and Red) sourced in Virginia, six-row barley, rye, and a touch of wheat. We age the bourbon in smaller 15-gallon new white oak barrels with a number 3 char, maturing the spirit four times faster due to increased wood contact.

Jacob’s Cut is barreled at 125 proof and bottled at 100 proof, offering a rich, enjoyable taste.

Best wishes on your bourbon adventures, and I hope you enjoy Jacob’s Cut as much as I do

MARTIN FLAMM

Contact Us

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JACOB'S CUT BOURBON
JACKSONVILLE
FLORIDA, USA