Cask strength

Cask strength (also known as "barrel proof") is a term used in whisky-making to describe the strength of whisky in the cask during maturation. This strong whisky is not the whisky that is usually bottled, as at cask strength the whisky isn't as drinkable. Most bottled whisky is normally diluted with spring water to bring its strength (ABV) down to a level that makes it more palatable, usually about 40% ABV. This dilution is said to bring out the various flavours of the whisky; this is why distillers may dilute different whiskies to different concentrations.

Cask strength bottling

While the majority of whisky bottled by distillers is watered down to about 40% ABV, some whiskies are bottled at cask strength. These whiskys are usually older, and their alcohol level has dropped over time from their original level at filling, usually to about 63.5% ABV. This means that these older whiskys are weaker straight out the cask, so there is less need to dilute them. Also, because of these whiskys' age, they are a favorite of collectors who like to buy whisky at the strength it came out the cask.

Sometimes bottlers dilute even cask strength bottling, but to a lesser degree, such as to 60%. This avoids the need to reprint the labels – which must state the exact alcohol level – if different barrels contain whisky at different strengths.

External links

* [http://www.themacallan.com/guide/glossary.html A Glossary Page Of Whisky Terms]
* [http://www.maltwhiskydistilleries.com/Distilleries/CaskStrengthEditions/tabid/99/Default.aspx#what Short explanation of what is meant by cask strength whisky]