The Devil’s Cut is the sinful version of the Angel’s Share
Jim Beam’s new Devil’s Cut premium, American, Bourbon whiskey plays on bourbon-making’s notion of “angel’s share” in a very sinful way. The bottling incorporates the liquid that is still trapped in the barrels after the bourbon aging process is complete. This rich, heavily-oaked liquid is then blended with extra-aged Jim Beam to create a very unique (and, we must say, rather aphrodisiac) drink. Devil’s Cut’s aromas are powerful but pretty—a combination of baking spice, vanilla and faintly floral cologne. A robust spirit, its flavor is full, fleshy, bitter and caramelized with loads of vanilla from that oak influence.
Some notes on American whiskey
If you’re not already a whiskey fan, you might be wondering what the difference is between the whiskies made in America and Irish whiskey. Irish whiskey–the original, in case you were wondering–is made from barley or sometimes barley and malt. It is aged for a minimum of three years.
But American whiskies are made from a wider variety of grains, including corn, rye and wheat. The Devil’s Cut is a Kentucky Bourbon, which means corn is the primary grain. This typically makes for a sweeter whiskey, one that is good for blending in cocktails.
How should you serve the Devil’s Cut?
Jim Beam recommends drinking it neat. But some of our team find the bitter note on the finish that lingers like recently cut hay (or what we imagine it tastes like), a little overwhelming. Some drinkers will love it, but if straw isn’t to your taste, a cube or two of ice will mellow the flavor enticingly. Whiskey sissies can serve with cola but we think such a big, bold spirit is really made to stand on its own.
For more on The Devil’s Cut, visit http://www.jimbeam.com
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