Revisiting: Can Proof in Bottled Bourbon Be Increased?

[GaryT]

I had the same thought posed by Gary years ago in this thread (Garys think alike, eh?) and went searching for insight.

Sounds like there might be a way using these molecular sieves, but in 2006 they were pretty expensive ($390 for a half-kilo). Today, looks like you can get 1 kilo for $136 + shipping.

http://www.sigmaaldrich.com/catalog/product/fluka/02573?lang=en&region=US

With a new group of folks, including some performing pretty freaking elaborate lead testing , curious what everyone's thoughts are on this? If nature can raise the proof, why the hell can't we, eh? Anyone ever tried any of these ideas?

[OscarV]

If you see an old bottle that hasn't been opened but the fill level is lower then it is higher proof than when bottled.

[squire]

Sure it can, dump in some Everclear 190.

[mbroo5880i]

Couldn't you do this by rebarreling in a smaller (e.g., 5 gallon) barrel and exposing to significant temperature extremes?

[GaryT]

Couldn't you do this by rebarreling in a smaller (e.g., 5 gallon) barrel and exposing to significant temperature extremes?

[SMOWK]

If you see an old bottle that hasn't been opened but the fill level is lower then it is higher proof than when bottled.

[393foureyedfox]

Doesn't the alcohol evaporate as well?

[squire]

Even if there was an increase in proof I doubt I would notice.

[dSculptor]

Couldn't you do this by rebarreling in a smaller (e.g., 5 gallon) barrel and exposing to significant temperature extremes?

I was just wondering about this the other day, like buying some lower 80 proof shelfer,and letting it sit in a barrel for about another yr.or so,would be a good experiment to try.Maybe like some VOB or OC8,you would have to start with something that you liked ok in the first place.Or you could take some really cheap stuff and try that first .. like Old crow reserve $10-$12 a liter.(could also do a vat)So if we do the math that's about 19 liters for 5gl.or around $200,might be worth the experiment,I think I would let it sit for about 3-5 yrs,of course trying some every now and then to check on it. Now to find me a barrel with a nice alligator char.

[squire]

Don you've got a helluva lot more patience than I have.

[GaryT]

If I was going to go the barrel route, I'd want to have a small used barrel - as I wouldn't want it to get all of that influence from a newly charred barrel. Although I'm more interested in something else that leaves everything else the same, but removes the water molecules.

[ethangsmith]

I've thought about buying some Everclear or similar product and adding a few drops to a 2oz shot of whiskey to see what it would do. My plan is to see how much needs to be added to affect the taste of the whiskey and what it actually does to the taste. I'm sure if too much is added it's just going to taste like terrible blended whiskey.

[dSculptor]

Don you've got a helluva lot more patience than I have.

"Patience is a virtue" only for a few things in life otherwise... no.

[jaycamm]

You could slowly cook off the water and alcohol and return the resultant solids to an equivalent volume of high proof neutral grain spirits.

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[michaelturtle1]

My question would be why even try? Increasing alcohol proof would not make the whiskey more flavorful. Adding a grain neutral spirit would just further dilute the flavor, hence the atrocious blended whiskeys..

[dSculptor]

My question would be why even try? Increasing alcohol proof would not make the whiskey more flavorful. Adding a grain neutral spirit would just further dilute the flavor, hence the atrocious blended whiskeys..

I agree,but taking a bottom shelfer and putting it back into a barrel for a few yrs. sounds intriguing.

[GaryT]

My question would be why even try? Increasing alcohol proof would not make the whiskey more flavorful. Adding a grain neutral spirit would just further dilute the flavor, hence the atrocious blended whiskeys..

Completely agree - I was trying to figure out if there was a way to replicate what happens naturally with barrels aged high up. I think if you could remove some of the water (and I understand that means some of those flavors), it might give you an idea of what that whiskey tasted like from the barrel. And if you prefer higher proof whiskey - might be a worthy endeavor. I'd never add GNS just to increase the proof - that defeats the purpose (or at least my purpose )