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  1. #1
    Enthusiast
    Join Date
    Dec 2004
    Location
    Decatur GA
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    322

    Up-proof or down?

    As a fan of Old Grand-Dad in the 100 and 114, I thought I I'd get some of the 86 to compare all expressions, and for some other high-rye comparisons. I plan to do some with reducing them all down to 86, but also as they're bottled. What's the best way, start low and work up, or down?
    Bob

  2. #2
    Bourbonian of the Year 2002 and Guru
    Join Date
    Sep 1999
    Location
    Chicago
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    12,637

    Re: Up-proof or down?

    I don't know if it's best or not, but I tend to start high and work down.

  3. #3

    Re: Up-proof or down?

    I don't know if it's best or not, but I tend to start high and work down.
    Well, there's another example of how we all do our own thing. Chuck's the expert, so I wouldn't advise you otherwise, but I do it just the opposite -- start low and move up.
    Guess you'll just have to experiment and find your own way. It's a tough job!

  4. #4
    Apprentice
    Join Date
    Jan 2005
    Posts
    26

    Re: Up-proof or down?

    Personal preference maybe -- I start low and move up.

  5. #5
    Enthusiast
    Join Date
    Jul 2003
    Location
    Victoria Canada, Whistler, Maui
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    454

    Re: Up-proof or down?

    I'm like both you guys. I start low and work my way up. Then I work my way back down again. Then up. Then down. Really! My feeling is that if you start with a higher proof, you might burn out our tastebuds.

    But conversely, when I purchase and taste a single bottle of high proof, I start with it straight, then go through a couple of flights of adding a drop or two of water to bring out flavours that are lost at the higher proof.

    It's all good!

  6. #6
    Connoisseur
    Join Date
    May 2004
    Location
    Upstate NY
    Posts
    509

    Re: Up-proof or down?

    I never add water to anything anymore. In my opinion you lose flavor.

 

 

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