How to manage 80 proof vs higher proofs

[musekatcher]

Higher proofs have more flavor for sure.  But, if you drink a larger swallow of lower proof, you actually can get a bit more flavor than a regular sip.  Just one way to deal with 80 proof. 

[Richnimrod]

Hmmmmmmm, never considered that strategy...

Let me get this straight before I try out the new method....

Instead of enjoying slowly sipping my higher proof Bourbons, I'm to guzzle large mouthfuls of 80-proof?      I think I used to do this when I was in school, and for a few years afterward.

But, I dimly recall coming to the conclusion that this was somehow a bad idea.    It took me a few years to learn it; but, I think that was the way it went.    Just sayin'........

[musekatcher]

1 hour ago, Richnimrod said:

Hmmmmmmm, never considered that strategy...

Let me get this straight before I try out the new method....

Instead of enjoying slowly sipping my higher proof Bourbons, I'm to guzzle large mouthfuls of 80-proof?      I think I used to do this when I was in school, and for a few years afterward.

But, I dimly recall coming to the conclusion that this was somehow a bad idea.    It took me a few years to learn it; but, I think that was the way it went.    Just sayin'........

Not quite...maybe 20% larger sip might bring an 80 proof closer to a BIB for OGD for instance.  I'm bouncing OGD114 with OGDBIB.  They are still different, but a slightly larger sip helps prevent a weak front due to the lower proof. 

[Richnimrod]

55 minutes ago, musekatcher said:

Not quite...maybe 20% larger sip might bring an 80 proof closer to a BIB for OGD for instance.  I'm bouncing OGD114 with OGDBIB.  They are still different, but a slightly larger sip helps prevent a weak front due to the lower proof. 

OK.    Sorry.     I actually got your point from the original post.    I was just yanking yer chain.    I've done much the same thing when tasting lower proof Bourbons.

[Harry in WashDC]

Lemme say this about that.  My problem with the 80 proofers taken neat is: I am so used to 100 or more neat (but 110+ almost always with a small cube or some water) that I tend to gulp when I find one (like HH 6yr 80) that tastes really good.  Not that there is anything wrong with that. (winky smile thingee with glasses inserted here - the damn smiley app won't load).  At a restaurant we go to regularly (where I talked them into carrying a range of BT offerings to supplement the standard Beam bunch (always KC) - took me ten years of hanging out, but there were enough good non-Beam alternatives when I was not in a KC mood that I was super nice about it), I've told them NOT to refill my basic BT glass unless I beg.

 

Several years ago, the Wash Post had a columnist, Jason "The Booze Hound" Wilson (that's the title of his book), who wrote much excellent stuff about all kinds of spirits - usually distilled.  His series of scientific expostulations (quoting experts, not his orifices) on the effect "proof" has on distilled spirits enjoyment is fascinating.  There really is a scientific reason why certain combos of taste and % alcohol cause us to go "WOW".  In this connection, I also recommend the book "Proof" by Adam Rogers.  Check Amazon.

[musekatcher]

5 hours ago, Harry in WashDC said:

Lemme say this about that.  My problem with the 80 proofers taken neat is: I am so used to 100 or more neat (but 110+ almost always with a small cube or some water) that I tend to gulp when I find one (like HH 6yr 80) that tastes really good.  Not that there is anything wrong with that. (winky smile thingee with glasses inserted here - the damn smiley app won't load).  At a restaurant we go to regularly (where I talked them into carrying a range of BT offerings to supplement the standard Beam bunch (always KC) - took me ten years of hanging out, but there were enough good non-Beam alternatives when I was not in a KC mood that I was super nice about it), I've told them NOT to refill my basic BT glass unless I beg.

 

Several years ago, the Wash Post had a columnist, Jason "The Booze Hound" Wilson (that's the title of his book), who wrote much excellent stuff about all kinds of spirits - usually distilled.  His series of scientific expostulations (quoting experts, not his orifices) on the effect "proof" has on distilled spirits enjoyment is fascinating.  There really is a scientific reason why certain combos of taste and % alcohol cause us to go "WOW".  In this connection, I also recommend the book "Proof" by Adam Rogers.  Check Amazon.

I'll check that out.  A long time dismiss-er of low proof usually associated with low quality bourbon, I've recently had to reverse that.