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Innovation is still prevalent in the boutique whiskey market, from small batch and single barrel to white dog and marketed moonshine. Jim Beam’s newest product, Devil’s Cut, is a addition to this category. Where through a process called “sweating the barrel” they extract the bourbon trapped inside the wood during the aging process and blend this with 6 year old bourbon to make this product.
Here are the details from Jim Beams website:
As bourbon ages, a portion of the liquid is lost from the barrel due to evaporation—that’s the “Angel’s Share.” After aging, when the bourbon is dumped out of the barrel, a certain amount of whiskey is left trapped within the wood of every barrel.
We call that the “devil’s cut.”
To create Jim Beam® Devil’s Cut™, an extraordinary new bourbon experience, we developed a proprietary process that actually pulls the rich whiskey trapped inside the barrels’ wood after they’re emptied. We hold this barrel-treated extract until it develops the proper balance of bourbon notes, then blend it with 6 year old bourbon and bottle at 90 proof. The result: a robust, premium bourbon with deep color, aroma and character.
Tasting notes:
The essence: a distinctly bold bourbon with rich flavor unleashed from deep inside the barrel wood.
The Taste: Full bodied with intense oak and vanilla notes.
The Finish: Long, smooth with hint of sweetness
During Tales of the Cocktail Jim Beam sponsored a dinner at LaCôte Brasserie where whiskey professor Bernie Lubbers and Executive Chef Chuck Subra created a Devil’s Cut Bourbon paired-dinner and tasting. Here is one of the the cocktails featured at this event:
Bonfire of the Vanities
Devil’s Cut, Laird’s Bonded Applejack, Sweet Vermouth, Benedictine, Peychaud’s Bitters, Jerry Thomas Bitters, Laphroaig 10 year Scotch
