Jim Beam’s new Product “Devil’s Cut”

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


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