Up-proof or down?

[BobA]

As a fan of Old Grand-Dad in the 100 and 114, I thought I I'd get some of the 86 to compare all expressions, and for some other high-rye comparisons. I plan to do some with reducing them all down to 86, but also as they're bottled. What's the best way, start low and work up, or down?

Bob

[cowdery]

I don't know if it's best or not, but I tend to start high and work down.

[TNbourbon]

I don't know if it's best or not, but I tend to start high and work down.

Well, there's another example of how we all do our own thing. Chuck's the expert, so I wouldn't advise you otherwise, but I do it just the opposite -- start low and move up.

Guess you'll just have to experiment and find your own way. It's a tough job!

[bulldawg]

Personal preference maybe -- I start low and move up.

[Dave_in_Canada]

I'm like both you guys. I start low and work my way up. Then I work my way back down again. Then up. Then down. Really! My feeling is that if you start with a higher proof, you might burn out our tastebuds.

But conversely, when I purchase and taste a single bottle of high proof, I start with it straight, then go through a couple of flights of adding a drop or two of water to bring out flavours that are lost at the higher proof.

It's all good!

[brian12069]

I never add water to anything anymore. In my opinion you lose flavor.