Cask strength (also known as barrel proof/barrel strength) is a term used by

whiskey Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden ...

(often spelled "whisky" outside of

Ireland Ireland ( ; ga, Éire ; Ulster Scots dialect, Ulster-Scots: ) is an island in the Atlantic Ocean, North Atlantic Ocean, in Northwestern Europe, north-western Europe. It is separated from Great Britain to its east by the North Channel (Grea ...

and the

United States The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country primarily located in North America. It consists of 50 states, a federal district, five major unincorporated territori ...

) and

rum Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels. Rum is produced in nearly every sugar-producing region of the world, such as the Ph ...

producers to describe a whiskey or rum that has not been substantially diluted after its storage in a

cask A barrel or cask is a hollow cylindrical container with a bulging center, longer than it is wide. They are traditionally made of wooden staves and bound by wooden or metal hoops. The word vat is often used for large containers for liquids, u ...

for maturation. The level of alcohol-by-volume (ABV) strength for a cask strength whiskey or rum is typically in the range of 52–66% ABV. Most bottled whiskey and rum is diluted with water to reduce its strength (i.e., ABV level) to a level that makes it less expensive to produce and more palatable to most consumers – usually about 40% ABV, which is the statutory minimum in some countries, including the United States. The degree of dilution significantly affects the flavor and general drinking experience of the whiskey or rum.

Production

Cask strength is not the highest proof for a whiskey. Still-strength whiskey is typically a higher proof. Whiskey produced by a pot still increases in strength with each distillation and is typically distilled to about 70% ABV, and

column still A column still, also called a continuous still, patent still or Coffey still is a variety of still consisting of two columns. Column stills can produce rectified spirit (95% ABV). Description The first column (called the analyzer) in a column ...

s are capable of producing much higher proof levels. Most distillers reduce the proof by adding water to the whiskey prior to casking it. The proof level tends to change somewhat during the aging process, depending on storage conditions. Scotch whisky is typically aged in used barrels, and due to the relatively cool climate in Scotland, the proof level typically stays the same or goes down during maturation. In contrast, American bourbon whiskey is produced using new barrels. Storage conditions in Kentucky and Tennessee, where nearly all of it is produced, allow the proof levels to rise during aging. The vast majority of whiskey

bottle A bottle is a narrow-necked container made of an impermeable material (such as glass, plastic or aluminium) in various shapes and sizes that stores and transports liquids. Its mouth, at the bottling line, can be sealed with an internal stop ...

d has been watered down to about 40–46% ABV, although some whiskies marketed for whiskey enthusiasts are bottled at proof levels all the way up to cask strength. In the United States, the use of various terms, including "barrel proof", on product labels is regulated by truth in labeling requirements. Under ruling 79-9 of the U.S. Bureau of Alcohol, Tobacco and Firearms, a whiskey can only be called "barrel proof" if the bottling proof is not more than 1% ABV (2 degrees U.S. proof) lower than when the barrels were dumped at the end of the aging period. The ruling also covers the use of several other phrases describing high-proof whiskies. The phrases "original proof", "original barrel proof", and "entry proof" are restricted to "indicate that the proof of the spirits entered into the barrel and the proof of the bottled spirits are the same".

Drinking

The flavor profile and "heat" – the burning sensation caused by ethanol – of a given whiskey change as it is diluted, and cask strength whiskies allow consumers control over this dilution process, allowing them to add water or ice according to their tastes. Aficionados even suggest using

mineral water Mineral water is water from a mineral spring that contains various minerals, such as salts and sulfur compounds. Mineral water may usually be still or sparkling (carbonated/effervescent) according to the presence or absence of added gases. T ...

rather than ordinary

tap water Tap water (also known as faucet water, running water, or municipal water) is water supplied through a tap, a water dispenser valve. In many countries, tap water usually has the quality of drinking water. Tap water is commonly used for drinking, ...

, and some even distinguish among different mineral water selections. There are bourbons that are designed to drink at cask strength using wider grain oak staves as opposed to the more expensive narrower grain staves. These bourbons do not do well when cut down with water and are designed to be drank at cask strength.

References

Additional sources

*Directive 87/250/EEC, 15 March 1987.

External links

A Glossary Page Of Whiskey Terms

Short explanation of what is meant by cask strength whiskey
{{Whisky Whisky

Production

Drinking

See also

References

Additional sources

External links