Old Hippie Posted July 30, 2020 Share Posted July 30, 2020 Quite simply, high proof bourbons are less diluted. When a properly aged bourbon emerges from the barrel it does so generally at 120 to 136 proof. To get to bottling proof it is diluted. Consequently there are more evident flavors in high proof, you just have to fight through the alcohol. Well made and properly aged bourbons make that easy. If you try a younger (less than four years) high proof you will probably find it harsh and have a hard time pulling out nuanced flavors. One more thing to add on high proofs. I find that they need to open up. When I open a bottle and try it and then try it again tomorrow I find that some of the alcohol has blown off and more flavors emerge. 1 Link to comment Share on other sites More sharing options...
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