Think for a moment about all precious liquor that gets absorbed into all the barrels in all the cellars all around the world. Every millilitre that’s soaked into the wood, is a millilitre that’s kept from its rightful place in a highball glass—or at least, it was.
Turns out the wise men at Jim Beam have developed a process to extract those elusive drops from the wood of the barrel. The rich flavours are then blended with six-year-old bourbon to create Devil’s Cut.
As keen lovers of recycling (and cocktails), the Essential Groom team this week took the opportunity to sample the robust, 90 proof bourbon which hit shelves this month.
No surprise to discover woody, oaky flavours (and a hint of vanilla) and as with any good bourbon it can be had neat, on the rocks or with a dash of cola or dry. The EG lads (and lady) were particularly taken with the devilish cocktails on offer… this one packed quite a punch. Pun intended.
DEVIL’S CUT PUNCH
50ml Devil’s Cut
10ml single barrel rum
60ml pineapple juice
15ml white grapefruit juice
15ml agave syrup
3 dashes bitters
Splash ginger beer
Shake all except ginger beer and pour into a highball glass over ice. Garnish with mint sprig and white grapefruit wedge.