I drink to optimize my enjoyment, and I usually enjoy 100 proof better than 60 proof. Sometimes quite a bit higher. When I taste to choose a barrel, I like to present the samples at whatever proof they will be bottled.
I suppose one could compare testing at 40 proof to food tasting at whatever the optimal temperature for human taste buds is. For quality control it might be best to taste the food lukewarm, but who really wants to eat lukewarm soup?
I like whiskey best neat, and generally speaking I like it best at 100 to 110 proof. Though, I drink Stagg and Handy at barrel proof. Stagg is more of a challenge but if you take small sips and space those sips out you'll be fine.
At higher proofs you get more of that vapor carryover into your sinuses. And that can be a good thing. I enjoy it, within reason. Especially if I pair a bourbon with food. Dilute ORVW 10/107 down to 50 proof, take a sip, swallow, take a bite of dark chocolate, and when you still have a bit of chocolate residue in your mouth take another sip. Now do the same with it at 107. You will notice how much more intense the chocolate tastes.
How is it that Beam gets away with its white label at 37%?
Originally Posted by HighInTheMtnsP_Elliots word of the day: odacity, coaqulate, preflentOriginally Posted by WAINWRIGHT