The ABV of a whiskey during its post-distillation maturation in its cask, or barrel. Part of the concept is that the consumer gets the unaltered whiskey at its fullest flavor, which can be diluted to individual taste. In most cases, the only difference is price and water between a regular strength and cask strength. Elijah Craig Barrel Proof is around 69 ABV depending on the amount of water evaporation (Angel’s Share) from the cask. The ABV will vary from cask to cask so each bottling is unique. Regular Elijah Craig is bottled at a constant 47 ABV by adding water and reducing the barrel proof strength.
Whiskey Woman has an article further information on this subject and might explain why it cost a little more.
Our friends at Modern Thirst took the time to rate some of the more common Barrel Proof Whiskeys.
And finally, the Men’s Journal explains how to drink a cask strength whiskey. {Not that you need any help with that}
New make is the spirit that comes from the final distillation process prior to going into a barrel. Other names that you might hear are “White Dog”, “Moonshine” or “Clearic”. We have added moonshine into this category since many new distilleries sell new make first under this moniker. In the past Moonshine has been the designation for only illegal whiskey [aged or un-aged].
Most recently popularized by removing the distillate from the original barrels and aging, or finishing, in different barrels for a short time prior to bottling. In the case of Woodford Reserve Double Oaked, the distillate was taken from original virgin oak barrel and finished in a new virgin oak barrel to enhance some of the oak flavors like caramel and vanilla. Another method is to start in a used whiskey barrel and then finish in a barrel that contained sherry, such as Power’s Signature Release Irish Whiskey Or Macallan Double Cask .
A process, primarily in Scotland, where the wet grains are forced to germinate by roasting them. The process of peating is using peat (a partially carbonized vegatation found in bogs) as a fuel source that is abundant in Scotland. The aromatic smoke from this process adds flavors to the grains and ultimately to the spirits.
ABV stands for Alcohol by Volume. It is a standard measure used to quantify the amount of alcohol (ethanol) contained in a beverage, expressed as a percentage of the total volume. ABV is commonly used to indicate the strength or alcoholic content of alcoholic beverages such as beer, wine, and spirits. For example, if a bottle of wine has an ABV of 12%, it means that 12% of the total volume of the wine is alcohol.
ABV (Alcohol by Volume) and proof are both measurements used to indicate the alcohol content in beverages, but they are calculated and expressed differently.
ABV, as mentioned earlier, is a measure of the alcohol content as a percentage of the total volume. For example, if a bottle of vodka has an ABV of 40%, it means that 40% of the volume of the vodka is pure alcohol.
Proof, on the other hand, is a measure of the alcohol content that is commonly used in the United States. It is calculated by doubling the ABV percentage. In other words, to determine the proof of a beverage, you multiply the ABV by 2. For example, a beverage with an ABV of 40% would have a proof of 80 (40% x 2 = 80 proof).
The term “proof” originated from the practice of testing alcohol content by igniting it. If the alcohol content was high enough, it would sustain combustion, or “prove” itself. The “proof” number represented the level of alcohol content that could be “proved” in this manner.
It’s worth noting that outside of the United States, ABV is the standard method for measuring alcohol content, and proof is not typically used. In many countries, you will find the alcohol content listed only in terms of ABV.
No, you should not. Most people swirl their whiskey because they have seen people swirl their wine to see the “legs”. Those tear drop formations on the side of the glass are actually alcohol adhering to the glass as it evaporates. When you swirl your whiskey, this alcohol evaporates faster and emits more of a hot or burning smell. This kills the natural aromas of your whiskey that you would normally smell if you had not swirled it.
Keep your glass still before raising it to smell the whiskey. Keep in mind that most of your smell is in the back of your throat so as you smell your whiskey keep your mouth slightly open and you will be surprised at the little bit extra that you get. One last thing to mention when nosing your whiskey, just raise your glass to the bottom of your upper lip. There is enough aroma to take in from there without overpowering your sense of smell.