Interesting concept here. Pulling the whiskey that soaks into bourbon barrels to make a new whiskey. I can get behind that. Not a lot else to say here—besides that this was responsible for the worst drinking experience of my entire life roughly ten years ago to the day and that I haven’t had it since. But I can’t blame that on Jim Beam, or the Devil for that matter, so I’ll try not to let the past play a role in my rating. Nose: Peanut brittle and oak. Almond and woody notes. Vanilla and toffee. Banana and vitamin notes. Heavy barrel char and tobacco smoke. Cocoa. Lord of spice. Black pepper, clove, nutmeg, allspice, and oak. Palate: Caramel, almond, wood, and cocoa. Pistachio, macadamia, and a big-time walnut note. Peppermint. Dusty corn note indicates youth. Sawdust. Orange citrus. Ginger. Heavy spice. Cinnamon, black and white pepper, clove, nutmeg, and oak. Finish: Cocoa. Dusty corn. Caramel and vanilla. Sawdust. Tobacco smoke and orange citrus. Black pepper, cinnamon, clove, nutmeg, and oak spice. No bad experiences this time. It’s what I’d consider to be perfectly decent whiskey. A tad on the boring side even—at least for something boasting the name Devil’s Cut. It’s young-ish. It isn’t particularly complex. But it’s a perfectly fine drink. I’m going with a 2.75/5 here. It only ran me $28, and where I live, it’s tough to find a drinkable whiskey for under $30 these. This clears the bar for “drinkable” and then some. It may be better served as a mixer, but I don’t mind it as a sipper. Without considering cost, this would have been 3 stars or lower, but factoring the absurd price hikes over recent years, and VFM is an incredibly important component when it comes to my scoring process. Decent stuff here.