Barrel Proof Values

[WIski]

This is an interesting comparison of some Barrel Proof offerings and their watered down counter parts.

https://docs.google.com/spreadsheets/d/ ... edit#gid=0" onclick="window.open(this.href);return false;" rel="nofollow

Full article below...….

https://tater-talk.com/2018/10/29/value ... -whiskies/" onclick="window.open(this.href);return false;" rel="nofollow

NOTICE>>>>at the end of the article Home Distiller is linked for the dilution calculator?????

[Bushman]

Nice, I was just traveling to San Francisco and stopped at the border at the discount liquor store to buy a few bottles of things I don’t make. My wife asked about everclear (I don’t know why) but they said California no longer sells it but when they did they went from 190 proof to 120. I am guessing it was a safety issue but he said the proof dropped but not the price.

[bluefish_dist]

What always intrigues me is how do you get 130+ proof when it has to go into the barrel less than 125? I know it goes up in dry climates, but 10 proof? I only get a 1-2 proof jump.

[Expat]

I find it hard to believe that it happens at all. Alcohol would disappear before water. Proof should only ever go down.

Perhaps they're proofing the bottles with new make?

[fizzix]

I find it hard to believe that it happens at all. Alcohol would disappear before water. Proof should only ever go down.

Perhaps they're proofing the bottles with new make?

Expat, I find it difficult to contradict you as you're miles ahead of me in this game,
but I direct you to THIS ARTICLE where it says:

"If humidity is high in the warehouse, then the losses of water are slowed and alcohol is lost preferentially.
This is the typical situation in Scotland, where relative humidity is often 80 – 90%. In drier climates, though, the losses of water can be faster than alcohol,
resulting in an increase in alcohol concentration over time in the spirit maturing in the cask."

Does that not make sense?

[Jimbo]

It makes perfect sense and thats how it works. Proof can absolutely go up, and does. Its because H2O molecules are much smaller than C₂H₅OH (ethanol) molecules. But will only evaporate off faster (than the ethanol molecules) if the humidity is low in the room.

[Expat]

I find it hard to believe that it happens at all. Alcohol would disappear before water. Proof should only ever go down.

Perhaps they're proofing the bottles with new make?

Expat, I find it difficult to contradict you as you're miles ahead of me in this game,
but I direct you to THIS ARTICLE where it says:

"If humidity is high in the warehouse, then the losses of water are slowed and alcohol is lost preferentially.
This is the typical situation in Scotland, where relative humidity is often 80 – 90%. In drier climates, though, the losses of water can be faster than alcohol,
resulting in an increase in alcohol concentration over time in the spirit maturing in the cask."

Does that not make sense?

I dunno about ahead, I still have tons to learn.

Re the first statement, sounds backwards to me...

then the losses of water are slowed and alcohol is lost preferentially

.

Sounds like the alcohol is evaporating faster.... the humidity perhaps moderating the ratio of water leaving. But I still can't reconcile that with the ABV rising. It would be dropping.

Thanks Jimbo, that explanation helps.

[Jimbo]

size of the molecule of course only having a bearing because the little buggers gotta pass through the wood first before making their break for freedom. Think about the sweat beads not leaving your body in a steam room, but in the desert you wont see beads of sweat, but you better believe they are pouring out you nonetheless, just evaporating the instant they make it to the surface

[bluefish_dist]

The abv can go up in the barrel. I have had barrels that increase as does 291. But I only see a 1 or 2 point jump, not 5+. I ran across a corsair bottle that was in the 140+ proof range. Not exactly how that works.

[MoonBreath]

Many variables at play with cask aging.
Wood quality and properties (density) aren't heard about much.

[Twisted Brick]

Here's a practical explanation of how proof can change in the barrel, and how distillers manipulate said changes through rackhouse design and rotation schedules to create different products. (Too bad the rackhouse diagram isn't clearer.)

It isn't mentioned, but I would guess part of a rotation strategy would include minimizing losses to the angels.