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  1. #1
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    watering down the proof

    Is there a ratio of bourbon to water to cut the proof.
    For example if I had one ounce of 100 proof bourbon, how much water would I add to make it 90 proof?
    And how about the GTStagg at 141.2 proof. How much water to add to make it, 125 proof? or 110 proof? or 100 proof?

    Thanks
    Oscar

    Oh by the way, this is a great web-site!

  2. #2
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    Hi Oscar,

    In the FAQ section there is a simple calculation posted where you fill in the blanks. I keep it in my favorites list, since I use it often.

    http://www.straightbourbon.com/faq.html#7

    Doug

  3. #3
    Bourbonian of the Year 2002 and Guru
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    The formula is (amount of whiskey) x ((bottle proof / target proof) - 1) = amount of water to add.

    In other words, divide the proof you have by the proof you want and subtract one. Multiply that number by the amount of whiskey you want to dilute and the result will be the amount of water to add.

    For example, to reduce 100 proof whiskey to 80 proof, you add 2 ounces of water to 8 ounces of whiskey. 8x((100/80)-1)=2

    (Page 143-144 of BOURBON, STRAIGHT.)

  4. #4
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    thanks for the info Fricky and Chuck.

    Nobody asked,... but what the hell I am going to say it anyway. The Detroit Tigers have the best record in baseball!!!!


    Ok back to bourbon.
    I also assume that distilled water would be best to do this with.

    Thanks again
    Oscar

  5. #5
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    Quote Originally Posted by OscarV
    Nobody asked,... but what the hell I am going to say it anyway. The Detroit Tigers have the best record in baseball!!!!



    Oscar

    I have been meaning to ask people about the baseball season over there. I get to see quite a lot more Major League Baseball now than I used to with all the Japanese players over there now. But I only get to see games they play in. The post season is different.

    I think I will start a thread in off topic.
    Ed
    Bourbon makes me happy.

    Go Fighters!

  6. #6
    Connoisseur
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    Hey Oscar,

    I haven't directly diluted anything yet, but in a sense, I dilute most of my pours by drinking them with 2 small to medium sized ice cubes. The pour will start out full strength and go through many stages, allowing me many different tastes, at different strengths. And besides, I like most beverages cold.

    The downside to this is that many here feel that bourbon should be experienced at room temp.

    I just brought this up, because generally when I think about adding water, I don't and just wait for the cube to do it's thing.


    Mark/Nebraska
    Mark/Nebraska


    Life is not measured by the number of breaths you take... but by the moments that take your breath away. 11/25/2004

  7. #7
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    Until I heard about the Riedel bourbon glass, I drank all of my bourbon on the rocks, one or two cubes so as not to over-dilute. But since getting the tasting glasses, I've been drinking it neat, and it's an entirely different animal. I'm tasting subtleties that I never noticed before.

    That said, I'll still probably drink it on the rocks at a party or social gathering. At those times, I'm probably not concentrating on the bourbon as much.

    Kevin

  8. #8
    Bourbonian of the Year 2002 and Guru
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    Quote Originally Posted by OscarV
    I also assume that distilled water would be best to do this with.
    Not necessarily. There is nothing terribly wrong with distilled water, but there is nothing particularly great about it either. Distilleries do not use distilled water when they dilute whiskey, either prior to barrel entry or prior to bottling. If the distillery uses spring water, that's what they use. If they use city water, it's typically treated--demineralized or what-have-you--but not distilled.

    The only negative about using distilled water is that, unless that's what you normally use as drinking water, it may taste funny to you because it's not what you are accustomed to tasting.

    The biggest thing with water and ice cubes at home is avoid doing anything that will add off flavors to your drink. The most extreme example, don't handle ice cubes right after slicing an onion.

    Personally, I use tap water run through a Brita pitcher filter.

  9. #9
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    This probably would vary greatly according to where you live. I lived in southern New Mexico and west Texas for a while, and I can tell you there is no way on God's green earth I would use tap water for anything concerning drinking. The mineral content of the water and the types of minerals gave the water a definite bad tinge.

    Nebraska, specifically Omaha, the water out of the tap is great. It has a very fresh, clean taste. However I still end up using filtered water for cubes, just because they look clearer and are more aesthetically pleasing to look at. My side of water is usually tap water though.
    Mark/Nebraska


    Life is not measured by the number of breaths you take... but by the moments that take your breath away. 11/25/2004

  10. #10
    The Boss
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    Straightbourbon.com's proof calculator.
    Jim Butler
    Straightbourbon.com

 

 

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