Angel's share and Devil's cut !!!!

The name

Many of us are aware of the Angel's share, yes it refers to the loss of a spirit or wine due to evaporation during long stay in barrels. Also a certain fungus (Baudoinia compniacensis or Torula) on the walls and ceiling of the cellar also plays a vital role in this evaporation. 

The new term in the market however is the Devil's cut, brought about by the famous Bourbon brand Jim Beam. They claim to reclaim whiskey which has been trapped deep inside the wood out of the barrel after the barrel has been dumped. They blend this pulled out whiskey with 6 year aged bourbon and market the product as 'Jim Beam's Devil's Cut' 

How does it taste?

Nose: Diffusion of baking spices, oak, and nuttiness

Taste: While the Angels have taken their share out of the barrel, the Devil has left a Southern ambrosia here. The overwhelming notes are cinnamon and red hot candies, but not so prevalent that it becomes overly sweet. There is a buttery note on this which rounds out the spice, sweet and woody notes.

A bite of fire and kick on the swallow. Noticeable DNA of Beam Bourbons with hints of the Small Batch collection, including fragments of the lightness of Basil’s Hayden and boldness of Baker’s.

While Devil’s Cut is 90 proof, it drinks a bit friendlier and doesn’t feel like 90 in the mouth.

Finish: Mellow and warm.

How is it made?

To create Devil’s Cut, Jim Beam is empties barrels of extra-aged Jim Beam Bourbon. The barrels are filled with water and mechanically agitated to pull the trapped Bourbon and flavors from the barrel wood. The liquid (with the extracted elements it now contains) is then held for an appropriate length of time in a proprietary process until it has developed the proper balance of Bourbon notes. In the final step, this special liquid is carefully added back to the extra-aged, 6-year Bourbon to create a finely-balanced, smooth 90 proof Devil’s Cut Bourbon. 

Cheers !!!!


courtesy, http://www.bourbonblog.com/

Desmondji - An Indian Tequila.

The man

Tequila is now made in India. Yes, you heard it right. The signature drink of Mexico made from the famous blue agave plant is now produced just 150 kms.off Bangalore. The brain child behind the spirit is Desmond Nazareth, an IIT engineer who returned to India after a Y2K crash in US. Back home,he found it difficult to replicate his perfect margaritas here as the imported tequila was too expensive.

His mission

He set out to make his own tequila. Desmond did extensive research in spirits, distillation and topography. He concluded that he could grow agave plant (raw material for tequila) in Deccan plateau. Desmond selected an area in Chittor district of AP and planted agave in 44 acres of land. The tougher part however must have been to recourse finance and getting clearance and licence for his micro-distillery. Thankfully he could cut across the redtape and open India's first micro- distillery.

The product

Desmond named the company 'Agave India'and it is the first alco-bev company in India to make high-quality Margarita blends, Agave Spirits and Orange Liqueurs using original production methods such as harvesting, baking of agave 'pinas', fermentation, double distillation, ageing etc. This method is in accordance with the international spirit production standards, unlike most spirit producers in India, who simply add flavour to ENA (extra neutral alcohol).

Agave India is also the only company in the world to produce 'Tequila' outside of Mexico. However according to international law a product can be termed 'Tequla' only if it is made in Mexico. Hence the company calls its products - Desmondji 100% agave and Desmondji 51% agave. The product is only available in Goa right now and is priced at Rs. 495 per bottle (750ml). The company has plans to launch it in Bangalore, Mumbai and Pune by the end of this year.

http://www.desmondji.com/home.php

Chaterbox salutes Jesmondiji's spirit !!!!