chasking

02-01-2006, 13:20

Recently I picked up a set of graduated cylinders at a science gadget store. With these, I can now make effective use of the proof calculator in the FAQ to equalize with some precision the proofs of different whiskies. This will hopefully allow more fair comparisons of different whiskies.

As an initial foray, I compared Old Grand-Dad (the standard 86-proof version) with OGD 114, reduced to the same level. I had thought they would taste relatively similar, but even with the proof substantially reduced the OGD 114 still had a notably more assertive flavor than the OGD 86. I had read somewhere that a whiskey bottled at a higher proof and cut with some water when served will still have more flavor than whiskey bottled at the lower concentration from the beginning. It seemed a little counter-intuitive, but I have now experienced this first-hand.

I look forward to more similar comparisons, including OGD 86 and 114 vs. Basil Hayden's, WLW vs. Weller 12yo, and Old Overholt vs. just about every other rye (I think they're all bottled at higher proof, except maybe Beam).

As an initial foray, I compared Old Grand-Dad (the standard 86-proof version) with OGD 114, reduced to the same level. I had thought they would taste relatively similar, but even with the proof substantially reduced the OGD 114 still had a notably more assertive flavor than the OGD 86. I had read somewhere that a whiskey bottled at a higher proof and cut with some water when served will still have more flavor than whiskey bottled at the lower concentration from the beginning. It seemed a little counter-intuitive, but I have now experienced this first-hand.

I look forward to more similar comparisons, including OGD 86 and 114 vs. Basil Hayden's, WLW vs. Weller 12yo, and Old Overholt vs. just about every other rye (I think they're all bottled at higher proof, except maybe Beam).