Is there a quick guide around that I may use? It seems that I have quite a few bourbons over 100 proof that I would like to bring to 100 proof for tasting. I have no clue how to get William Larue Weller, Stagg, Bookers, Pure Kentucky XO, and others to 100 proof. Can anyone help?


(Oops! Sorry -- that's a whole 'nuther thread
.)
.... as well as relieving a lot of stress in the present 
and watch it start all over again!! 

Wayne

