Drink Up 

Devil's Cut Jim Beam

For those who aren't familiar with the whiskey making process, while the liquid ages, there's a portion that evaporates. That's called the angel's share. After aging, when the bourbon is dumped out of the barrel, a certain amount of whiskey is left trapped within the wood of every barrel. That's called the "Devil's cut." You see where this is going, right?

A few years ago, Jim Beam innovated the process of whiskey making to include that bit of rich and rare liquid to produce a bold beverage that tastes of intense oak and sweet vanilla. It mixes characteristics of both old and new whiskey, which makes it unique. For instance, it appears to be a dark goldish-red, making its age hard to discern. Its taste features notes of corn, rye spice, oak, and tobacco, and it has the typical whiskey burn, coupled with a woody hint toward the end.

A wicked whiskey indeed, this particular bourbon is an apt choice to include on your Halloween beverage menu whether it's on the rocks or chased with your favorite caramel-flavored mixer. In case you're into the current craft cocktail craze, try this deadly elixir, the River Styx, at your next spooky shindig.

Drink Recipe: "The River Styx"

1.5 parts Devil's Cut

Half part Noilly Prat Dry Vermouth

4 pieces pineapple

Half part blood orange syrup

Spring of fresh rosemary for garnish

Muddle pineapple and rosemary, adding all remaining ingredients, save the syrup, and shake with ice. Double strain over ice in a double old-fashioned glass and add rosemary garnish.

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