Ultimate Beverage Challenge 95 points - The backstory behind this bottling is that Master Distiller Fred Noe uses a ’barrel sweating’ technique to coax out Bourbon that has soaked into barrels during aging; that extract then is combined with newer whiskey. The end result is a lean and austere Bourbon, with brisk espresso, black tea and fig flavors highlighted by black pepper and clove. Seems made for mixing.
Distinct aromas of dark cherry, vanilla, toasted oak and blossom develop into a flavor profile of brown sugar, citrus, dried apricot and a delicate hint of smoke. The smokiness lingers into the finish and is accompanied by a touch of honey and orange zest. Very smooth. (Mar 2013)
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® 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 extra-aged bourbon and bottle at 90 proof. The result: a robust, premium bourbon with deep color, aroma and character. Full bodied with intense oak and vanilla notes with a finish that is long and smooth, with a hint of sweetness.