Score: 84 points
You’ve heard of the “angel’s share”, but the “devil’s cut” refers to whiskey that remains soaked in the wood after a cask has been emptied. Jim Beam uses steam and hot water to extract the “devil’s cut” from the wood, then uses it to reduce the proof down to 45% instead of plain water. This gives off a rich and spicy nose with notes of caramel, oak, and black pepper. The taste is more tannic than usual, too, with notes of molasses, a slowly-building cinnamon spiciness, and a touch of vinegar-based barbecue sauce that lingers well into the finish.