Show rating data charts
Distribution of ratings for this:
From what little info I can gather online, Jim Beam extracts the “devil’s cut” by soaking a used cask in water. The water, which is thinner than bourbon, can soak quickly into the pores of the barrel, dilute the remaining bourbon that has been trapped within the wood, then extract it. This barrel full of woody whisky water is then used to calm the bourbon down to 45%. The added woodiness is what gives “The Devil’s Cut” its character. Cool idea.
Nose: Quite pointed and high-pitched. Vanilla, root beer, pine, oak, licorice, nutmeg, gingerbread, and grapefruit pith.
Palate: Very light and watery for a bourbon. Woodspice, butterscotch, cinnamon, Worther’s Originals, oak, and pine.
Finish: Big wood, pine, ginger beer, butterscotch, cinnamon, woodspice, allspice, and honey mustard. Watery and short, with lingering drying wood.
This is what I’d call a premium mixer. By itself the flavours are solid, but it’s too watery (says the guy who always complains that bourbon is “too thick”). The woodiness does shine here, but the mouthfeel detracts from the sipping experience. As a mixer, the classic bourbon flavours and the added intensity of the wood make this fantastic. My FAVORITE whisky/soda combo is Devil’s Cut with cream soda. Try it, it’s pretty epic.