Most people who know a thing or two about distilling have heard of the “angel’s share,” the term given to that small portion of spirits or wine that is lost to evaporation during the barrel-aging process.
Few however, have likely heard of the “devil’s cut” a term being given to the portion of spirits that’s absorbed by the barrel the spirit is aged in.
Now, almost certainly, so few have heard this term because it’s a clever marketing term invented by the folks at Jim Beam, the largest whisky distributor in the world–but nevertheless, it’s an intriguing concept (hey, I’m as savvy as the next big-brand cynic but a cool gimmick is a cool gimmick–especially if it has “devil” in its name!).
Thankfully, the very folks who invented a term for that booze that’s lost to the barrel have also “developed a proprietary process that actually pulls the rich whiskey trapped inside the barrels’ wood after they’re emptied.”
What luck! Continue reading