Sippin Proof Preferences
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Sippin Proof Preferences
Had a search for a thread like this and did not find anything, so here I am.
What is your preferred sippin proof? Does it vary depending on what you are sippin?
I prefer 100 proof most all times, the sweeter it is the stronger I like it.
What is your preferred sippin proof? Does it vary depending on what you are sippin?
I prefer 100 proof most all times, the sweeter it is the stronger I like it.
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Re: Sippin Proof Preferences
For whiskey I generally like 100 proof as well, but not always (depends on the whiskey). The only other spirits I generally sip would be vodka or gin as a martini and usually like them around 80%. I think everything else I make is used in cocktails.
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- Durhommer
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Re: Sippin Proof Preferences
for my gumballhead/sugarshines i dont mind the 62.5% cask strength i havent sampled from my all grains in awhile my goal with them is AT LEAST4 years or more on wood
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Re: Sippin Proof Preferences
46 ABV on good, home made product. Silky smooth and you can sip all nite. 40 ABV on that crap from the store. Way heady and obnoxious.
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- Tummydoc
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Re: Sippin Proof Preferences
Cask strength is all the rage for commercial products, but I like most proofed to 35-40%Abv. I find it blooms the flavors and removes the alcohol burn. But just water, never ice. Cold suppresses flavor.
- NZChris
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Re: Sippin Proof Preferences
Much over 80 proof and most likkers mess with my taste buds and mask the flavors I expect, including fancy shop bought likkers, popular among my friends for the high ABVs printed on their bottles.
The only drink I make that I prefer to sip at over 80 proof is one that has chicken in the still head
viewtopic.php?f=7&t=71406 Maybe the chicken improves the mouth feel??
The only drink I make that I prefer to sip at over 80 proof is one that has chicken in the still head

- fizzix
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Re: Sippin Proof Preferences
Count me in for 80-ish proof, too.
That boundary seems to be a proper balance of taste and "burn."
That boundary seems to be a proper balance of taste and "burn."
- 8Ball
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Re: Sippin Proof Preferences
My two year old bourbon is proofed at 86-88 and is at its best when sipped neat. I agree also that ice suppresses flavor.

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Re: Sippin Proof Preferences
I proof most of my spirits from 40%-42% (45% for some) and I like to add a dash of water, so I’m guessing I sip mine around 36%-38%.
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Re: Sippin Proof Preferences
I tried my homemade whiskey at 100 and 80 proof. I found the best flavors at 90 proof. Same for the gin.
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- jonnys_spirit
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Re: Sippin Proof Preferences
101 proof Or thereabouts. Maybe 45%.
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Re: Sippin Proof Preferences
There's tasting and drinking. Pretty much right at 80 proof neat, mostly if I'm 'evaluating'. 100 proof if I'm just drinking it because I'll add ice and let it 'bloom'. I probably like a whiskey best when it hits 90 proof. I agree ice will mute the flavors some, water'd be better but I find a cold drink more enjoyable. Compromise is key.
Off topic but when I'm making cuts I try to taste right around 70-80 proof, room temp and keep a spittoon and a water cup or else my cuts will get loose real quick.
Off topic but when I'm making cuts I try to taste right around 70-80 proof, room temp and keep a spittoon and a water cup or else my cuts will get loose real quick.
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Re: Sippin Proof Preferences
I know I already answered but want to comment further.
For whiskey it will range from 80 to 100 depending. Most cask strength is too strong. It's not that I care about the proof but about the taste. Some whiskeys just taste "strong" at higher proof but taste better neat at lower proof and vice versa. Some whiskey improves with a splash of water, others don't but just taste watered down.
When you add a splash of water to whiskey you cause a chemical reaction that brings out new flavors or brings them to the front. This doesn't last a long time which is why I prefer a small pour (can't always get more) when adding a splash of water.
When I'm doing cuts or blending I'll make up samples of 80 proof in a bunch of shotglass size containers the day before I'll sample them for the blend to give them a chance to rest and get past this "chemical reaction" so I don't get fooled. I find this helps me with cuts.
Same when I'm deciding bottling proof after aging. I'll make up a series of small samples from 80 proof to maybe 110 proof in increments of 5 and give those a week rest before I sample them. Then I can both test them at proof and also with a splash of water to see what I like. I may end up bottling at only one proof or sometimes two different proofs.
One of my favorite Bourbons regardless of price (reasonable) is Wild Turkey 101. Shitty name, good bourbon.
It's the exact same bourbon as found in the 81 proof spirit. You can take the 101 and water it down using your proof and tralle hydrometer to 81 and let it rest and it tastes exactly like the 81 proof out of the bottle. For me it's cheaper to purchase the 101 than 81 based on pure alcohol so... But the 101 just tastes better to me then the 81 which looses flavor and now tastes watered down or like many other bourbons (lost some of it's character) but still fine for cocktails.
So it depends, even for stuff I make myself. But generally I prefer it closer to 100 then 80 for most whiskeys.
For whiskey it will range from 80 to 100 depending. Most cask strength is too strong. It's not that I care about the proof but about the taste. Some whiskeys just taste "strong" at higher proof but taste better neat at lower proof and vice versa. Some whiskey improves with a splash of water, others don't but just taste watered down.
When you add a splash of water to whiskey you cause a chemical reaction that brings out new flavors or brings them to the front. This doesn't last a long time which is why I prefer a small pour (can't always get more) when adding a splash of water.
When I'm doing cuts or blending I'll make up samples of 80 proof in a bunch of shotglass size containers the day before I'll sample them for the blend to give them a chance to rest and get past this "chemical reaction" so I don't get fooled. I find this helps me with cuts.
Same when I'm deciding bottling proof after aging. I'll make up a series of small samples from 80 proof to maybe 110 proof in increments of 5 and give those a week rest before I sample them. Then I can both test them at proof and also with a splash of water to see what I like. I may end up bottling at only one proof or sometimes two different proofs.
One of my favorite Bourbons regardless of price (reasonable) is Wild Turkey 101. Shitty name, good bourbon.

So it depends, even for stuff I make myself. But generally I prefer it closer to 100 then 80 for most whiskeys.
Programmer specializing in process control for ExxonMobil (ethanol refinery control), WT, Omron, Bosch, Honeywell & Boeing.
More than a decade working for NASA & FAA Tech with computer code used on Space Shuttles and some airline flight recorders.
More than a decade working for NASA & FAA Tech with computer code used on Space Shuttles and some airline flight recorders.
- still_stirrin
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Re: Sippin Proof Preferences
TMI Carlo. Just blather....bla, bla, bla. 

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