At what proof do tasters evaluate bourbon?

[jcg9779]

I know that I've read this before on the site but after several unsuccessful searches I thought I'd ask again.

When the staff at BT, FR, etc. taste barrels for batches or SB bottles, to what proof do they cut the bourbon? I think I remember reading that it was about 40 proof or so, but I'm not sure. What proof is needed to still carry the flavor but not cover up flaws with the alcohol?

[squire]

20% alcohol, which is 40 proof.

[Lazer]

Whatever you do, don't tell Maker's Mark. :slappin: