Jim Beam Devil’s Cut is the bourbon with a story about wood, and my Jim Beam Devil’s Cut review has to say whether the story works. It’s oaky, strong and a bit blunt.
About Jim Beam Devil’s Cut
It’s from Beam Suntory in Kentucky, bottled at 45%, and aged about six years in new charred American oak. The “devil’s cut” is the whiskey that soaks into the barrel wood, and the distillery extracts it and blends it back in, which gives it extra oak character.
It’s Jim Beam, turned up.
Jim Beam Devil’s Cut tasting notes
Oak, caramel and vanilla on the nose, with a lot of spice and a hint of smoke. It’s woody and strong.
On the palate it’s rich and spicy, with caramel, vanilla, strong oak and a bit of pepper. The finish is long, warm and a little bitter. It’s a bold bourbon, and the oak is the main event.
The best way to drink Jim Beam Devil’s Cut
I’d take it neat, then try a few drops of water for a gentler version. It’s good in an Old Fashioned, where the oak helps, and it works with cola. The oak can dominate delicate drinks.
How much is Jim Beam Devil’s Cut, and is it worth it?
About £27 for 70 cl. That’s a fair price for a 45% bourbon, and it’s a good step up from the White Label. It’s decent value. If you’re buying Jim Beam Devil’s Cut, the retailer link on this page is a handy way to see what it costs right now.
Alternatives to Jim Beam Devil’s Cut
Jim Beam Black is the smoother option, Wild Turkey 101 is punchier, and Bulleit Bourbon is spicier.
Who should buy Jim Beam Devil’s Cut?
People who like strong, oaky bourbon and want a bit more punch from Jim Beam.
Verdict: should you buy Jim Beam Devil’s Cut?
A strong, oaky, blunt bourbon that’s good value but not very subtle. It does what it says. Caskable score: 70 out of 100.
Oak, caramel and vanilla, with a lot of spice and a hint of smoke.
Rich and spicy, with caramel, vanilla, strong oak and pepper.
Long, warm and a little bitter.
A strong, oaky, blunt bourbon that is good value but not very subtle.
Thomas Grønvold is the founder of Caskable and a whisky enthusiast who believes the best way to learn about whisky is simply to drink it, compare it, and stay curious. From supermarket favourites to bottles from distilleries around the world, he writes about what he actually tastes and experiences, without pretending you need to be an expert to enjoy a good dram.
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