What is the perfect proof?

[Rughi]

I think of the perfect proof to be a resultant of a process, not a goal in itself.

At the core, all the interesting things in whiskey are the components that are neither water nor ethanol. Distilling higher than desired just to add water at the end of the process dilutes the good stuff twice - once with ethanol and once with water.

I think 107 and 114 were perfect proofs at one time for Weller and OGD.

I understand Weller was 107 proof because that was a reliable number that got as close to barrel proof as their process let them get without getting too high for some dumpings to reach. Same for OGD at 114 proof (it had "barrel proof" on the label at one time - although I would guess it probably required a bit of water to land at 114 each time).

I'm not sure that Stagg is a perfect proof, however, as I wonder if it wouldn't be a better product if it weren't run out so high from the still.

Roger "Don't still me up just to water me down" Hodges

[ILLfarmboy]

I think of the perfect proof to be a resultant of a process, not a goal in itself.

At the core, all the interesting things in whiskey are the components that are neither water nor ethanol. Distilling higher than desired just to add water at the end of the process dilutes the good stuff twice - once with ethanol and once with water.

Well put. Let's hope these new "craft distillers" exhibit this attitude. I, for one, would like to see a return to lower distillation/barreling proofs combined with bottling proof choices north of 100 but lower than the big bruisers like stagg et al.

[Edward_call_me_Ed]

If I had to pick one proof I would be awake nights for weeks trying to figure out what to say.

In general, I like a 90-95 proof as an everyday thing. Nothing wrong with 100 or 101 though. I would find it hard to choose between these two camps. 86 proof is a little low, but I don't really mind bourbon at that proof. 80 is just too low. OGD is best at 114 proof even though it is fine bourbon at 100 proof. Booker's at 126 proof is great. I don't need any water with it either. The 2006 Hasmat Stagg I had to leave at my parent's house was wonderful straight up, too. Last night I had a pour of Blanton's SFTB. This bottle weights in at 131.6 proof, I wish I had the whole barrel.

I guess the perfect proof for me is around 130. I can always add my own water. I can't take it out. For example, I will probably cut my remaining bottle of Handy Saz to 100 or less since I like that particular whiskey in that range better than I like it at barrel proof.

The only problem is that if all I had was 130 proof whiskey I probably wouldn't add water often enough and, let's face it, really high proof whiskey isn't the best thing for your health.

Ed