What is the term for the portion of distillate absorbed into the wooden barrel during maturation?

The term that describes the portion of distillate absorbed into the wooden barrel during maturation is commonly referred to as "Devil's Cut." This terminology reflects the idea that some of the whiskey or distillate permeates the wood and is essentially lost to the maker—a loss that can lead to a unique flavor profile as the whiskey interacts with the wood over time.

The absorption of liquid into the wood is an essential part of the maturation process, allowing the whiskey to acquire flavors from the charred interior of the barrel and to develop its character. This concept contrasts with the "Angel's Share," which refers to the portion of alcohol that evaporates from the barrel—often considered a loss to the angels.

"Devil's Cut" specifically acknowledges the liquid that remains trapped within the wood fibers and emphasizes the complexity of the aging process, contributing significantly to the final flavor profile of the bourbon. Understanding this concept helps clarify the interactions between whiskey and wood, which are crucial for appreciating the nuances of bourbon production.