Jim Beam Devil's Cut

[callmeox]

A new bourbon item has popped up on the Ohio list for February. Jim Beam Devil's Cut is listed as a 90 proof NAS bottling priced in the 24.00-26.00 range for 750ml.

What is the scoop on this one?

[DeanSheen]

I thought it had something to do with bottling residual amounts of bourbon post dump after the barrel had settled. May have been some technique to force it from the wood more efficiently.

[callmeox]

I believe you are correct.

My initial search before starting this thread came up empty, but Google later found the reference in the KC single barrel thread.

[doubleblank]

One of the local whiskey reps was trying to describe it as being the opposite of the "angel's share". I replied "You lost me at Beam......."

Randy

[kickert]

One of the local whiskey reps was trying to describe it as being the opposite of the "angel's share". I replied "You lost me at Beam......."

Randy

So... that would just be whats left in the barrel... just like every other whiskey.

[barturtle]

So... that would just be whats left in the barrel... just like every other whiskey.

I would think the opposite of Angel's Share would be barrel proof.

[callmeox]

Apparently the name is a marketers take on Angel's Share.

We all know what shenanigans the marketing folks are capable of...

[Stu]

I thought it had something to do with bottling residual amounts of bourbon post dump after the barrel had settled. May have been some technique to force it from the wood more efficiently.

Fred Noe was in Little Rock a couple of days ago, I went yesterday to the store he visited and my understanding was what you said, Robert. Phil said that Fred said they roll the barrels after dumping them and that brings out a little more from the wood. Then they pour all of that together for the devils share. Had I been there I'd have asked if they have a special machine for rolling, do it by hand, or what?

[Virus_Of_Life]

Fred Noe was in Little Rock a couple of days ago, I went yesterday to the store he visited and my understanding was what you said, Robert. Phil said that Fred said they roll the barrels after dumping them and that brings out a little more from the wood. Then they pour all of that together for the devils share. Had I been there I'd have asked if they have a special machine for rolling, do it by hand, or what?

Yes, when attending the MM46 soiree Joshua and I got that same story from a rep there. Something about the way they dump barrels leaves a little bit in each and this is getting that last little bit and maybe a little rinse as well, I can't recall all the details.

[OscarV]

One of the local whiskey reps was trying to describe it as being the opposite of the "angel's share". I replied "You lost me at Beam......."

Randy

[QUOTE][/QUOTE]

:slappin: :slappin: :slappin: Good one Randy!

[cowdery]

Daniel's has a whole facility near their bottling house where they take the just-dumped barrels, fill them about 1/3 with water, and stack them on end. The low filll level is because they don't re-bung the barrels. They let them sit that way for something like three months. They've always rinsed the barrels and gotten a little more alcohol that way but this method produces five times more alcohol. They use it to dilute the whiskey from barrel proof to bottle proof which, since the water has this small amount of alcohol in it, makes the whiskey go further. I suspect Beam is doing something similar but decided to turn it into a product.

I don't see where just rolling the barrel would give you anything. You have to roll it with water in it. This is something kids in Kentucky have been doing for generations. It's called "sweating the barrel."

[straightwhiskeyruffneck]

What if they rinse the used barrels sitting around with barrel proof Jim beam? I would buy handles of that juice!

[Josh]

What if they rinse the used barrels sitting around with barrel proof Jim beam? I would buy handles of that juice!

What they should do is rinse it with milk or baby formula and then sell it as "Cherub's share". Might help me get more sleep. Rob might be interested in this as well.

[DeanSheen]

What they should do is rinse it with milk or baby formula and then sell it as "Cherub's share". Might help me get more sleep. Rob might be interested in this as well.

Yep, we could put that in the soothing arsenal right next to the opium. That stuff works like a charm I'll tell you.

[squire]

It just makes sense that a dumped barrel will still be wet inside with residual whisky still in the wood although I suspect the extraction process is more sophisticated than rolling a bunch of barrels.

[tmckenzie]

Wehn is this supposed to be out? It should be really a lot better than the regular beam. The extra oxidation should make it interesting.

[jsbac]

Stu, mind sharing which store Fred Noe was at? I guess I missed it.. My guess, however, is that he was at Colonial?

jsbac

[Gillman]

From a marketing standpoint it's a great name. As for taste, we will have to see.

It is interesting that established bourbon makers are trying new things like this, including the way Maker's 46 is stave-treated so to speak after normal aging, or where fruited bourbons (Red Stag) are issued. I tried Maker's 46, it was good but I didn't find it that different from the standard Maker's.

It's all noteworthy but of the new releases I've heard of, I most look forward to the higher proof, single barrel version of KC. It's probably not going to be a quantum leap for the brand, but choosing distinctive and presumably superlative barrels, and higher proof, can go some way to boosting quality, or choice rather.

Gary

[squire]

So long as they include us in the something for everybody group.

[ErichPryde]

So long as they include us in the something for everybody group.

They did.... Knob creek single barrel. :cool:

[cowdery]

They did.... Knob creek single barrel. :cool:

and, arguably at least, Maker's 46.

[squire]

That was my reference also Erich, following Gary's post. I like Knob Creek well enough to try a different expression.

[warehouseman]

LOL i like this thread

[cowdery]

I like the fact that Beam and Brown-Forman seem to have caught line extension fever. That can only be a good thing.

[cowdery]

I got a sample of this yesterday. The letter from Fred Noe savs, in part, "it's the liquid that gets trapped within the wood of the barrel that doesn't make its way to the angels, Booker, or anyone else ... until now."

All he says about how it's extracted is this: "Through a unique, proprietary process, we extract this formerly lost liquid from deep inside the barrel wood and put it back into our special Bourbon. The resulting liquid is deep in color, aroma and character with robust notes of wood and vanilla."

It will be in stores in May for a MSRP of $23.99/750ml. He says they're still working on the packaging.

I think people here are going to be very enthusiastic about this. Mixing these dregs (what else do you want to call them?) with the regular juice in some proportion gives the illusion of much greater age because it's so loaded with tannin, char and other wood flavors.

I'm enthusiastic about this product and about what it represents, which is a sudden willingness on Beam's part to really push the envelope and try some cool stuff.

You'll notice that the classification is "Straight Bourbon Whiskey." It's not a finish or anything else that has to be additionally disclosed. It's bourbon mixed with bourbon.