The Angels' Share may amount to about 3% to 4% during an average year, but there's one year where these numbers spike precipitously. This is the bourbon's initial year of barrel aging when up to 10% of its total volume is lost. Why so much this first year? Because bourbon isn't just evaporating — it's also being soaked up into barrel staves.
Jim Beam's Devil's Cut wasn't just a clever marketing idea. Barrels do absorb enough whiskey to make recovery worthwhile, but it's not the quantity of it that makes Devil's Cut special — it's the quality. That's because bourbon gets a substantial part of its flavor from the barrel in which it's stored. Not surprisingly, the whiskey absorbed directly into the staves is particularly rich in terms of its oak-based flavor compounds. Gaining access to this uniquely complex bourbon is what inspired Jim Beam to develop the process that made Devil's Cut possible.
How exactly Jim Beam removes the wood-trapped bourbon is a closely guarded secret, but Jim Beam noted when the bourbon was first released that it was done via a proprietary technique involving "agitation." This extracted whiskey is then given time to regain its balance before being added to extra-aged bourbon and bottled at 90 proof. If that sounds devilishly difficult, and it is. Many bourbon drinkers agree that it's also devilishly good.
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May 02, 2023 at 01:51AM
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What 'Devil's Cut' Means During Bourbon Processing - Tasting Table
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