Sometimes polar opposites exist within the same continuum ... a practical example of this thought is Angel's Share, which receives reverence and respect whilst it’s polar opposite the Devil’s Take, is completely ignored by profit atheists!
Angel's Share affects Distillers costs…Devil’s Take destroys Bar profits!
The differences and outcomes are wide reaching and devastating!
Angel's Share is the evaporative process in alcohol barrelling whereby a certain amount of alcohol evaporates silently through a barrel’s staves to reach the heavens: Angel's Share or Bacchus’s Bounty can equate to 5-10% yearly by volume loss depending on climatic conditions such as heat or cold.
The Devil’s Take on the other hand occurs downstream and is the process of alcohol transfer loss from bottle to serving glass at the Point of Pour. The Devil’s Take is widely agreed by industry experts such as Barmetrix and Bevinco to represent losses on average of 3-5 mL (1/10-1/6 Oz) per 30 mL or 1 Oz serve!
So how does one account for Angel's Share and the Devil’s Take?
Distillers are a fairly canny lot... every production loss, irregularity, imperfection is quickly noted and accounted for. As spirit ages, Angel's Share accounts for increasing costs. The total costs to bottle (including storage, processing, bottling, and packaging) is then divided by total net volume produced, resulting in higher cost and wholesale/retail sales price... (Marketing, transport, taxes, and margins excluded)
Bar operators on the other hand receive a certain amount of bottled sprits and alcohol into stock ... depleting via sales an amount weekly… the difference between POS recorded sales and remaining stock on hand being the Devil’s Take. .representing alcohol drips, leaks, over pours, freebies, shrinkage! Bars do not charge more money to guests/consumers for the arising alcohol wastage/loss. Of course if Bar’s were to increase the price of every drink served by the comparable amount of alcohol over-poured or wasted, wouldn’t incensed consumers demand greater accountability in the way alcohol is dispensed?
The Devil’s Take is broadly explained away by bar management as “a cost of doing business” rather than the consequence of poor practice and execution at the Point of Pour.
If Distillers owned bars would they find ways to account and reverse engineer the Point of Pour process to reduce or eliminate a preventable loss…we believe they would!
Acceptance of the Devil’s Take is not futile; practical, cost effective solutions are available to overcome this large problem... to learn more enquire here!