Whiskey extracted from aged, used barrels
HOUSTON, Aug. 10, 2011—Jim Beam returns to Houston’s Reserve 101 to present its newest product, Devil’s Cut, along with the original Jim Beam, Knob Creek and Knob Creek Single Barrel Reserve bourbons in a complimentary tasting on Tuesday, Aug. 16, at 6:30 p.m. Space is limited; register to participate at http://reserve101.com/whiskey-tastings-houston.
Devil’s Cut is produced using proprietary version of an old process for sweating out leftover bourbon absorbed by its oak aging barrels. The name plays off the distiller’s term “Angel’s Share,” meaning whiskey lost to evaporation. Jim Beam Straight Bourbon Whiskey is the world’s best-selling Bourbon; Knob Creek is a small-batch, nine-year-old, 100 proof Beam offering; Knob Creek Single-Barrel Reserve comes from individual barrels hand-selected for a unique flavor profile.
“Devil’s Cut recently hit the market to rave reviews,” says Reserve 101 co-owner and whiskey expert Mike Raymond. “Beam uses heat, water and agitation to extract bourbon that has been absorbed by the barrel’s oak staves. Those recovered liquids are then mixed with a blend of extra-aged whiskey to produce a robust-yet-smooth flavor profile. This tasting will enable our customers to experience the subtle differences created by different distilling and aging methods.”
Reserve 101 is located at the corner of Caroline and Dallas in the heart of Houston’s EaDo (East Downtown) entertainment district, next to Dirt Bar and across the street from House of Blues. In addition to its extensive whiskey selection (over 180 varieties, largest in the Southwest), the neighborhood bar is also famous for its Signature Cocktails and infusions, organic material steeped in liquor to impart distinctive flavorings.
“Happy Hour,” with dollar-off beers and wines and half-price signature cocktails runs from 2 p.m. to 6 p.m., Monday through Friday with specials just about every day of the week, including Sundays.
More information about Reserve 101 and whiskeys is available by contacting
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