I was wondering why so many bourbons are very palatable and even excellent at such high proof levels, obvious examples being Stagg, William Larue Weller, OGD 114, and WT RB. I'm a big fan of Cask strength Scotch and I nearly always add a touch of water to cool the fire, while I drink Stagg neat with much success and virtually no burn. But, I have to add a dash of water to my Uigaedail. Can anyone articulate why bourbon tolerates such a high proof when nearly all other spirits pale in comparison?


