Jim Beam Devil's Cut Bourbon Review

Devil's Cut, the newest bourbon from Jim Beam, offers a rich, full-flavored bourbon experience for those seeking a new way to enjoy bourbon. By using a proprietary process, Devil's Cut injects water in just emptied bourbon barrels, which extracts more of the bourbon and oak notes found in the barrel. This water is then used to cut the extra-aged Jim Beam bourbon down to proof. The result is a rich, deeply flavored bourbon that both enthusiasts and newcomers to bourbon will both enjoy.

Nose

On the nose, Devil's Cut offers a rich tapestry of oak, cinnamon, nutmeg and spice, intermingled with vanilla pound cake and soft, warm caramel. There are no surprises with Devil's Cut's bouquet, it shows you exactly what flavors to expect on the palate and then it delivers.

Body and Palate

Devil's Cut has a nice mouthfeel, not too thin, nor too full bodied, which makes it excellent for mixing. At 90 proof, this bourbon won't disappear in cocktails either. On the palate, the dominant oak notes contribute flavors of cinnamon, allspice, nutmeg and wood. Vanilla and caramel undertones play an important role in harmonizing with the spice notes to create a spicy but balanced bourbon.

Finish

On the finish, Devil's Cut continues to offer its devilishly spicy treats. Spice cake, cinnamon sugar and apple pie notes linger before gently easing off of the palate, leaving a pleasantly woody final note.

Overall, Devil's Cut is a great value at a suggested MSRP of $23.99 for a 750ml bottle and an excellent extension to the Jim Beam lineup. Those who enjoy Jim Beam or spicy bourbons would be well advised to pick up a bottle of Devil's Cut.

Disclosure: Review samples were provided by the manufacturer. For more information, please see our Ethics Policy.

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Bourbon Bacon Marmalade

Bacon is one of the few things that I adore with the same enthusiasm as whiskies. Recently, I'd read about bacon marmalade being made by chefs and I decided to try my hand at creating my own recipe for it. Bourbon seemed like a naturally complementary flavor and I rounded the flavor profile out with coffee, brown sugar, chipotle sauce and maple syrup. This recipe is easy to prepare and has a variety of uses. Try this Bourbon Bacon Marmalade in place of bacon on a BLT sandwich, top off a bagel with cream cheese or use it as a topping for hamburgers. You could also easily incorporate this into a dip at your next party.

Prep Time: 10?minutes

Cook Time: 2?hours, 30?minutes

Total Time: 2?hours, 40?minutes

Yield: 2.5 pints of marmalade

Ingredients:

• 2 lbs smoked bacon, cut into 1 inch pieces
• 2 medium yellow onions, chopped
• 3 cloves garlic, chopped
• 1/2 cup bourbon (I recommend Old Charter 101)
• 6 tablespoons brown sugar
• 1/2 cup apple cider vinegar
• 1/2 cup maple syrup
• 2 cups freshly brewed coffee
• 6 dashes Tabasco chipotle pepper sauce
• 6 grinds of fresh black pepper

Preparation:

1. In a large, heavy bottomed pot, fry the bacon over medium heat until the bacon begins to crisp. Remove bacon from pot and let drain on a paper towel lined plate.
2. Add the chopped onion and garlic to the rendered bacon fat in the pot and cook until the onion becomes translucent. Remove onion and garlic mixture from pot and either discard rendered bacon fat or use a different, heavy bottomed pot. Add bacon and onion garlic mixture to the pot.
3. Add all of the remaining ingredients to pot except Tabasco and pepper. Bring to a boil over high heat, then reduce heat to low while maintaining a simmer.
4. Simmer for 2 hours, checking the pot every 30 minutes. If the ingredients begin to dry out, add 1/2 cup water when needed.
5. After two hours, most of the liquid should be reduced. If too watery, simmer for up to an additional 30 minutes. Remove from heat and let rest for 30 minutes to cool. Add Tabasco chipotle sauce and pepper. Stir to incorporate.
6. Transfer the contents of the pot to a food processor fitted with a blade. Pulse the contents for 5-6 seconds to incorporate all the ingredients together. Do not over blend, you will lose texture if you do.

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Four Roses 2011 Limited Edition Single Barrel Bourbon

Four Roses is widely regarded as one of the best, if not the best, bourbon distillery in America. Their new 2011 release of their limited edition single barrel offering is a big, bold and utterly delicious whiskey. Fans of Wild Turkey will especially enjoy the cinnamon and spice notes evident in this bourbon,? and this may be the best Four Roses Single Barrel offering yet. With only 3600 bottles being distributed in the United States, the biggest challenge for bourbon enthusiasts could be finding and purchasing?a bottle before they are all gone.

Bouquet

On the nose, Four Roses 2011 Limited Edition Single Barrel bourbon has a unique floral aroma reminiscent of roses or, perhaps, peonies. Master Distiller Jim Rutledge attributes this to Four Roses use of their proprietary "Q" yeast for the floral notes. Also evident on the nose is a bold cinnamon note with undertones of allspice, nutmeg and clove, baked apple, and rye.

Body and Palate

Four Roses 2011 Limited Edition Single Barrel has a medium body and a surprisingly vibrant and floral palate. More notes of roses appear, along with cinnamon, baked apple, red berry, maple and vanilla emerging. This is a complex bourbon, and as such is best enjoyed either neat or with a splash of cool water.? Those looking for the ultimate Kentucky Derby experience might try making a mint julep with this as this might be the perfect bourbon for a great julep.

Finish

This bourbon has a long, lingering and satisfying finish, with hints of oak, vanilla, cinnamon and perhaps fresh mint and light floral tones. This is a bourbon big enough to stand up to a good cigar, and yet elegant and well balanced enough to simply enjoy after a nice meal or while spending time with great friends. No matter what the occasion, Four Roses 2011 Limited Edition Single Barrel will elevate the experience into something truly special. This is an outstanding bourbon, one that is in short supply, and the only negative to this bourbon is that when it is gone, its gone. Pick up your bottle of this bourbon now and don't miss out on this American classic.

Disclosure: Review samples were provided by the manufacturer. For more information, please see our Ethics Policy.

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Red Apple & Bourbon Fizz

Chef Laurent Tourondel, famous for his BLT restaurants, recently published Fresh from the Market, Seasonal Cooking with Laurent Tourondel. This cookbook is packed with fantastic recipes, but even better, it contains some delicious and creative cocktail recipes. Here is Chef Tourondel's Red Apple and Bourbon Fizz recipe which features Makers Mark bourbon. Try one this fall and see just how delicious this is for yourself.

: 5?minutes

Total Time: 5?minutes

Yield: 1 cocktail

Ingredients:

• 2 oz Makers Mark bourbon
• 1 oz apple juice
• 1 oz apple syrup, preferably Monin brand
• 3/4 oz freshly squeezed lemon juice
• splash of Ginger ale
• 2 thin red apple slices

Preparation:

1. Combine the Makers Mark bourbon, apple juice, apple syrup and lemon juice in a cocktail shaker.
2. Shake with ice and strain over fresh ice in a highball glass.
3. Top with a splash of ginger ale and garnish with the apple slices.

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Liquid Bourbon Ball

The Liquid Bourbon ball is a great dessert drink from The Woodford Reserve Culinary Cocktail Tour, a food and cocktail book put out by the distillery. The chocolate and hazelnut liqueurs are great flavor pairings for Woodford Reserve's complex bourbon flavor profile.

Prep Time: 2?minutes

Total Time: 2?minutes

Yield: 1 Drink

Ingredients:

• 2 oz Woodford Reserve Bourbon
• 1 oz white creme de cacao
• 1/4 oz hazelnut liqueur
• chocolate shavings for garnish

Preparation:

1. Pour the bourbon and liqueurs over ice in a mixing glass.
2. Stir.
3. Strain into a chilled cocktail glass.
4. Garnish with chocolate shavings.

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Your Bourbon Recommendations

Old cliche, I know... If you were stranded on a deserted island with a single bottle of bourbon, what would it be?

This is the question of the week as I want to hear about your favorite bourbon. Maybe it's an old Kentucky favorite or a new micro-distilled batch outside of 'bourbon country.' Maybe you like one of the new renditions or a special bottling from a popular brand that you have to grab immediately on its annual release. Or is it a bottle that has been gone for years but you can still taste it every time you think about it. These are the questions I want answered and you can let us all know your preference at: Which Bourbon Would You Recommend to a Friend?

Personally, I thought about this and cannot come up with just one, though in the island scenario I would have to say Maker's Mark and even that would be a hard choice. I can appreciate the unique qualities of so many bourbons that narrowing it down to a single option is nearly impossible. Others at the top of my list are Basil Hayden, Knob Creek, Woodford Reserve (especially the Master's Collection) for the old standards, Cedar Ridge for a micro, non-Kentucky option, and Four Roses' Small Batch or Old Forester's Birthday Bourbons of which 2010 was an all-time high for me. Like I said, I like too many bourbons to have a favorite.

What are your bourbon picks? Share them here...

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The Laura and The Boulevadier: Where Bourbon and Campari Meet

Let's face it, Campari is best with gin. Many cocktails, including the iconic Negroni, have proven this many times throughout the years, but that's not to say that gin is it when it comes to the distinct Italian aperitif. Though it is rare, whiskey is an equally fabulous companion for Campari and two cocktails in particular show off this lovely pairing.

Bourbon is the highlighted whiskey of September and it seems fitting that our two examples use America's Native Spirit as the base. The Boulevadier is the more simplistic of the two and allows the showcase to be on the bourbon - so you should choose a premium one - and Campari, with the sweet vermouth acting as the background, uniting element to the smooth and bitter flavors. When you substitute another whiskey - either Canadian or rye - and use dry vermouth, you get the classic Old Pal Cocktail. That is an enjoyable cocktail as well, but I have always preferred the sweetened bourbon version, which you could also think of as a Campari-induced bourbon Manhattan. (Everything is connected in someway, making it easier to remember all of these variations.)

For a considerably more flavorful drink The Laura is an option. This one tosses the smooth, spiciness of Galliano into the mix and has, not one, but both styles of vermouth. If you are a fan of Campari or are beginning to explore it in cocktails, this is definitely a drink you will want to taste because it is one of the greats for showing off how Campari works in the more complex style of drinks.

More Cocktails... Aperitifs - Campari - Bourbon

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Bourbon Trivia

Bourbon is an interesting whiskey. Its roots are embedded deep in the culture of America and it is the only whiskey that has, not just a day, but an entire "legally designated month dedicated to it. As I have been reading through some of our bourbon articles here I thought I'd share a few highlights of trivia behind America's Native Spirit.

Did you know...

• Bourbon can be made anywhere in the United States, Kentucky just happens to have a concentration of distilleries. It is Kentucky's limestone that filters iron from the local water and is responsible for growing bluegrass to feed the champion thoroughbred horses.
• Bourbon has no minimum aging requirement except that the age must be on the label if it is less than 2 years old and straight bourbon is one indication that the whiskey meets that minimum.
• Corn must make up at least 51% of the mashbill for bourbon. Heavy rye use makes the whiskey spicier and wheat makes it sweeter.
• Prior? to 1840, bourbon was known as "Old Bourbon County Whiskey."
• In 1964 Congress deemed bourbon the United States' official distilled spirit and in the 1970's whiskey was finally outsold by vodka. However, bourbon has since made a great comeback, marked by the American Whiskey Trail and National Bourbon Heritage Month designations after the turn of the century.
• In 2010 bourbon sales reached an all-time high of 15,443,000 9-liter cases. In 2002 sales were a mere 13,137,000 cases. (Source: The Distilled Spirits Council of the U.S.)

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Bourbon Basics

Sep 2 2011

Bourbon is America's native whiskey. While Kentucky is home to the vast majority of America's bourbon production, bourbon can be made anywhere in the United States. Here is a quick guide to understanding bourbon.

Age:

By law, bourbon must be aged for a minimum of two years in new American oak barrels. These barrels must be charred on the inside (most distilleries use a number 4 "alligator" char on their barrels). Bourbon aged at least two years may use "straight bourbon" on the label as long as the age of the whiskey is specified. Bourbon aged at least four years does not need to list an age statement on "straight bourbon". If you see a bottle labeled "straight bourbon" without an age indication, it is at least four years old.

Mashbill:

Bourbon must be made with a minimum of 51% corn. In reality, most bourbons are made with 70%+ corn content, with the rest of the grains in the mashbill being barley, wheat or rye. Rye provides a spicy note to bourbon where wheat provides a softer, sweeter note.

Distillation and Proof:

Bourbon cannot be distilled initially to more than 160 proof (80% abv). It must go into the barrel at no more than 125 proof (62.6% abv), so if the distillate is higher than that, it must be diluted with water prior to being put in barrel. At bottling, bourbon may not be bottled at lower than 80 proof (40% abv). Traditionally, bourbon is double distilled to ensure smoothness and quality.

Flavor Profile:

By law, no flavorings or color additives may be added to bourbon. Bourbon's general flavor profile can be characterized as having big vanilla, oak and caramel notes. Bourbons containing rye in the mashbill such as Bulleit bourbon will have a spicy note. Bourbons containing wheat in the mashbill like Makers Mark are softer, sweeter and have a lighter mouthfeel.

Popular Brands of Bourbon:

• Jim Beam
• Makers Mark
• Four Roses
• Buffalo Trace
• Evan Williams
• Old Forester
• Woodford Reserve
• Elmer T. Lee
• Wild Turkey

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Bourbon History Timeline

As one might expect, the history of bourbon is a little sketchy. Many important dates are disputed, many were forgotten (a few on purpose) and still more may have become hazy due to the nature of the subject at hand. In an attempt to create a picture of bourbon whiskey's heritage, especially that in Kentucky, I've put together a timeline of those important moments, or supposed moments. Many of these events had an impact that reached beyond those who make and drink "America's Native Spirit."

1783- Samuels Family Tradition Begins

The Samuels family claims the title of oldest bourbon family still going strong. Prior to 1840 the Samuels family did not produce bourbon commercially. It wasn't until T.W. Samuels (grandson to Robert Samuels who created the "secret" family recipe) came along and constructed a distillery at Samuels Depot, Kentucky that the family made a business of bourbon. In 1943, after a break during Prohibition, Bill Samuels Sr. burned that famous family recipe. Bill Sr. wanted to create a bourbon without the bitterness, and so he did: Maker's Mark. The company is now in the hands of his son, Bill Samuels Jr., who continues the family bourbon tradition today.

1783- First Commercial Distillery in Kentucky

When Evan Williams opened his distillery on the banks of the Ohio River in Louisville, it was the first commercial distillery in Kentucky. The bourbon that still bears the distiller's name is one of the popular bourbons today.

1785- Bourbon County, Kentucky is Established

The stories are unclear as to how the whiskey distilled in the Kentucky area came to be named "bourbon." The modern borders of Bourbon County Kentucky are not the way it was originally established; "Old Bourbon County" is comprised of 14 modern counties. Current day Bourbon County has little significance in the production of bourbon whiskey, instead most production is concentrated in the Louisville, Frankfurt and Bardstown areas.

1789- Elijah Craig

It's been said that Elijah Craig invented bourbon by aging the already popular corn whiskey, or moonshine. This is a disputed fact; many believe that bourbon was not invented, but instead evolved with many hands in the barrel, so to speak, such as those who emigrated from Pennsylvania because of the Whiskey Excise Tax. It is a fact that in 1789 Elijah Craig, Baptist minister, opened a distillery in Georgetown, Kentucky. Heaven Hill Distillery produces a bourbon named after the "inventor" of bourbon.

1794- Whiskey Rebellion

Farmers, primarily in western Pennsylvania, protest against the 1791 Whiskey Excise Tax. President Washington called up 13,000 militia to deal with the rebels, but the band disperse before any conflicts. These events encouraged Kentucky and Tennessee distillers, who were not subject to the federal law at the time. The Whiskey Rebellion was the first real test of the federal government's ability to enforce laws.

1795- The Beam Tradition Begins

The Beam family has one of the best known names in American whiskey. The man that started what would be a family legacy, that is now on it's 7th generation, was Jacob Beam who sold his first barrel of "Old Jake Beam Sour" in 1795. Since that time David Beam, David M. Beam, Col. James Beam (the Jim Beam), T. Jeremiah Beam, Booker Noe (Booker's Small Batch) and, now, Fred Noe have carried the family craft into what it has become today.

1821- Bourbon Advertising Begins

The first advertisement for bourbon was printed in the Western Citizen Newspaper in Paris, Kentucky.

1823- Sour Mash Developed

Dr. James C. Crow developed what is known as sour mash at the Pepper Distillery (now the Woodford Reserve Distillery). This method of recycling some yeast for the next fermentation revolutionized the way most bourbons and Tennessee whiskies have been produced since.

1840- It's Officially "Bourbon"

Although bourbon whiskey had been distilled in the Old Bourbon County area for decades, it was not until 1840 that it officially became known as Bourbon. Prior to this it was often labeled "Bourbon County Whiskey" or "Old Bourbon County Whiskey."

1861-1865- The Civil War

The Civil War caused a shortage of whiskey. Not only were many men drawn from their day jobs to fight in the war, but many battles were fought in the major American whiskey distilling regions. Major Benjamin Blanton, who before the war hit it big in the California Gold Rush and owned a large portion of downtown Denver, Colorado, sold everything to buy Confederate War Bonds. Those bonds were worthless after the fall of the South, leaving Blanton broke. Shortly after he opened a distillery in Kentucky (later the Stagg Distillery), producing Blanton's Bourbon Whiskey.

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