Jim Beam Devil's Cut Bourbon - Review
High Society Man’s HSM Man Rule number 28 is a Man should know a few things about Whiskey. We are gonna get you off to a little head start with this review of Jim Beam Devil’s Cut Bourbon.
Barrels of Fun
One of the first things to know is distilled spirits start out pretty much undrinkable at about 190 proof after all the sugars are fermented out of the fresh batch. To mellow out the alcohol and to impart flavors Whiskey producers age their product in charred oak barrels at controlled humidity levels.
The Devil is in the Details.
This old saying could not be any more true when talking about Jim Beam Devil’s Cut Bourbon. Devil’s cut is aged for a minimum of six years in virgin white oak barrels. During the aging process fluctuations in humidity cause the bourbon to permeate in and out of the staves of the barrels soaking up tons of flavor and leaving behind a “red-line.”
In the spirits vernacular the alcohol that evaporates from the barrels is known as the “Angel’s Share” and the portions that gets stuck in the barrels is the “Devil’s Share.”
The clever people at Jim Beam have figured out a way to get the residual alcohol out of the barrels and use it to cut the now 125 proof batch down to a delicious 90 proof perfection aptly named Devil’s Cut.
Devil’s Cut is amazing with subtle smokey flavors, a perfectly balanced sweetness and just enough of a kick to remind you that you are still alive. It has very distinct vanilla taste with just a hint of herbal to make it smooth and easy to drink.
Knowing is Half the Battle
Now you know enough to hold your own while enjoy a taste with your friends or one of your soon to be many lady friends. Please enjoy your Bourbon safely.
Disclaimer: We only know a little about Whiskey so if you are a pro don’t be a dick and say how wrong we are. This review is intended for the beginners. Being confident enough to profess we don’t know everything about Whiskey, HSM has booked an expert to come do a feature post for us in the near future. Check back soon. Thank You.