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Bourbon producer Jim Beam launched The Devil's Cut in 2012. Just like the angels, the devils arrogates himself a few glasses of the spirit that has been lounging around for some years. The angels claim 2 to 3 percent on an annual basis.
The devil hides his share in the cask itself. Unfortunately for him, the people at Jim Beam use a tried and true method to filch him his share. Pour a few liters of water in the "empty" cask and start shaking it. After half an hour you will get a decent ammount of whiskeywater, ready to blend with the actual whiskey.
This concludes the marketing story around The Devil's Cut. On to the real deal: the tasting notes.
Colour: The devilish sample has a copper colour and does not seem to stick to the glass while swirling.
Nose: The nose is sweet. What am I saying? Sickly sweet. The stuff that makes a big-bellied American lick his fingers. Popcorn, vanilla and sweet maize. And yet more sweetness has to arrive. Maple syrup and coconut. Almonds and pine nuts straight from the frying pan. The flavours evolve towards gingerbread, aromatic oak and pine wood. More like pine wood resin.
Taste: Your tongue tries to survive a full frontal sugar attack. Nutmeg and vanilla prepare your palate. Then again sweet corn, brown sugar and caramel candy will raise your blood sugar concentration. To finish things off you wash everything away with a can of ginger beer from an Asian supermarket. Just to make sure your Weight Watchers adviser really freaks out.
Finish: The aftertaste is being dominated by vanilla, cinnamon, ginger bread and a little bit of mint.
Sweet seems to be the buzz word of this review. Bourbon has (to me) the reputation of a sweet tooth's drink and this Jim Beam confirms every bit of it. I'd serve it "on the rocks" after a summer barbecue. And you don't have to be afraid your friends will ruin you. It costs € 25.