Posts from the ‘Bourbon Basics’ Category

Drinking Bourbon Responsibly (It’s not just about the Alcohol)






Why Bottle Whiskey at Barrel Strength?

Recently, I have had a few folks inquire as to what is better about a barrel strength whiskey and why a distillery would consider bottling a whiskey without cutting it with water.  So, I thought I would provide the basics as to why distilleries might bottle their whiskey at barrel strength.

First, it is important to remember that “barrel strength” does not necessarily that a whiskey is a monstrous proof point.  Not all whiskeys are George T. Stagg at 140 proof.  Some old Scotches are bottled at barrel strength and are only 85 or so proof.  It all depends on the temperature and the humidity of the site where the whiskey is aged combined with the proof that the whiskey entered the barrel.  In Kentucky’s heat and humidity, a whiskey tends to increase proof in the barrel, whereas in Scotland’s damp, cool environment, a whisky tends to decrease proof in the barrel.

Secondly, not all high proof whiskey burns (I only mention this caveat because it is what some folks immediately think when they see a barrel strength whiskey on the shelves).  When a whiskey is in the barrel, whiskey escapes (the angel’s share) and air enters to soften the whiskey.  That reaction is part of what helps a whiskey mellow over time.  As a result, a whiskey at 80 proof right off the still is likely to be harsher than a barrel strength whiskey that is 15 years old.  There are many barrel strength whiskeys that I enjoy best at their full strength.

From an economic standpoint, bottling at barrel strength does not always seem like the best option because a barrel can go much further with water added before bottling.  This is precisely the reason Maker’s Mark threatened to decrease the proof of their bourbon.  They were running low on their stocks, and they wanted to get more bottled product out of each barrel.  This is also the reason that barrel strength whiskeys are more expensive; there is just less of it to go around.

Even with the economic and stocking disadvantages, there are still important reasons that distilleries choose to sell their whiskey at barrel strength.  Chief among these reasons is taste.  In many cases, barrel strength whiskeys are deeper and more complex because all of the fats and flavors are still left in the spirit.  When a whiskey is at its full strength, there are no tasting notes left out.  Furthermore, whoever is drinking the whiskey has the freedom to add water to his or her liking.  As water is added and the proof is lowered, the whiskey will evolve, giving more and more layers as the drinkers sits and sips.

Essentially, bottling a whiskey at barrel strength allows the full whiskey experience to shine through, allowing the consumer to choose what proof they would most like to enjoy the whiskey.  As an illustration, compare my review of Laphroaig 10 Year with my review of Laphroaig 10 Year Cask Strength.  The latter packs a level of depth that the former cannot hope to measure up to at a mere 80 proof.  In the bourbon world, a great example is W.L. Weller 12 year compared with William Larue Weller.  The W.L. Weller is a very good wheated bourbon, with soft, sweet flavors of maple sugars, vanilla, and butterscotch.  However, in William Larue Weller (bottled at barrel strength), those sweet flavors are compounded with plums, dark berry fruits, and a rich mahogany woodiness.  Of course, the rub is that both Laphroaig 10 year and W.L. Weller 12 year are very good value, whereas their barrel strength siblings are significantly more expensive and hard to find.  But, if you have ever been curious, take a shot and snag a bottle of your favorite whiskey at barrel strength and let it ride!

What Happens in the Barrel? The Mysterious Relationship between Oak and Bourbon

Photo Courtesy of

Photo Courtesy of

Well, I hope everybody had a very Merry Christmas, and is preparing to crack open a good bottle of bourbon to celebrate the New Year.  As something to look forward to for the New Year, I will be doing a month-by-month posting of my liquor cabinet to answer one of the most common questions I get, “Hey Phil, what are you drinking right now?”

Today, I am answering a question my mother asked over the holidays, “Why put whiskey in an oak barrel?”  I realized that I had never explained this wonderful process on the blog.  So, here are the basics.

There are four primary reasons to put the white lightning that comes off the stills into the charred American oak.  First, the oak gives the bourbon its beautiful amber color.  Second, the oak gives the bourbon its flavor.  Third, the maturation process extracts a lot of the impurity and harshness from the raw spirit.  Finally, the oak allows interaction between the outside air and the whiskey.  This fourth reaction is more important in Scotch and Japanese whisky than for bourbon, but it is still an important process of the maturation process.  These four reasons come together to produce the final product that we all know and love.  It is truly mysterious, and it is why I love whiskey so much.

This is a very simple explanation of aging whiskey, but it covers the basics.  If you have any questions, feel free to leave a comment or hit me up on Facebook or Twitter.  Let it ride!

Giving the Gift of Bourbon


Woodford Reserve's holiday gift set includes two Woodford glasses.

Woodford Reserve’s holiday gift set includes two Woodford glasses.






In case this guy is on your list...

In case this guy is on your list…






The Best Bourbons to Cure the Common Cold

If you ever had a cough, a stuffy nose, or any symptom of the common cold in my presence, you have probably heard me suggest bourbon as a remedy.  Of course, folks are always asking me what type of bourbon they should be drinking.  I’m here to answer that question.

First off, I want to explain how I believe bourbon should be used as a cure.  I do not suggest drinking bourbon when you are actually sick, especially if you have an upset stomach.  Bourbon will not help that at all, and it will usually hurt it.  In addition, drinking too much bourbon is always bad.  Don’t be your own irresponsible doctor.  However, if you feel yourself start to get a little stuffy, or if allergies are hitting you hard, then a small dram of bourbon can do just the trick.  It works by clearing your palate and your sinuses to allow you to go through the day with a clear head.  Just so we are clear, I am not a medical doctor; I just go with my gut and past experience.

For curing the symptoms of a cold, I would recommend a high-rye, high proof bourbon.  I would also recommend not wasting a great whiskey on a cold.  My choices for cold remedies definitely start with Fighting Cock 6-year.  At 103 proof, it has plenty of bite, and it really zings hard on the finish.  If this doesn’t clear out your sinuses, I’m not sure what will.  If you want the same bite, but you want a little more complexity and character, reach for Wild Turkey 101.  It is one of my favorite winter whiskeys for just this reason.  If you want something really cheap, try Old Grand-Dad Bonded.  It is a pretty drinkable whiskey (even at 100 proof), and I have found it for as low as $15 a bottle.

All that being said, find the whiskey that works best on your cold, and let it ride!

The Ideal Value Liquor Cabinet (Autumn Edition)







My Favorite Whiskeys by Price Point















