What proof do you like for your moonshine?

[drdoct]

Curious what proof/abv people like to sip their white dog/moonshine at. I kinda feel like 100/50% is a pretty sweet spot where you can still drink without choking and yet still get a pretty decent burn as well. Anything above that and I don't really enjoy it much. What about you guys? I'd be curious to know how far off I am since I'm a novice.

[jonnys_spirit]

I put it in the barrel/glass anywhere from 110-130pf and add water to approximately 2:1 likker:water ratio... Sometimes slightly less, sometimes slightly more water...

I find these days I prefer it perhaps a bit under 40%abv and in previous years have enjoyed closer to 50-55%abv...

I guess my taste changes

Cheers,
j

[BrewinBrian44]

For the longest time I’ve proofed down my clear stuff to 40%ABV. While I think it’s smooth as silk, some of my friends can’t handle it that high. If I plan on passing a jar around, I proof down to 30%. For me it’s like water at that point, but my friends love it that way.

[shadylane]

My neutral spirits are 103 proof

[contrahead]

I decide a long time ago to proof all my products to 50% / 100 proof. Easy to remember number, don't have to keep track between batches or on bottle labels. That 100 proof won't pass muster for the 'ole gunpowder proof test' though. Which requires 57.15 % or something.

When you go into a liquor store, most of the spirits will be in the 40% range. That might be because they are still raw and not civilized or aged enough to be served at a higher concentration.

https://whiskyadvocate.com/high-scoring ... -whiskies/

[NZChris]

White dog corn likker is one of my favorite drinks and gets proofed to 38% for drinking straight and for my hip flask. If it's for drinking on the rocks I'll go higher, but that's pretty rare.

[300bosup]

100 for neutral, 110-120 for anything that is going on oak, and I like to keep some 150 around for some of the flavored stuff that cuts the proof way down

[ecir54]

neutral cut in half for me cut a little more if sharing.

[Yummyrum]

Always under 40% abv and with a dash of water. I don’t understand or enjoy mouth burn . It is your body warning you that tongue /mouth cancer is highly likely .

I also find that if I go much above 30-35% abv , I can’t taste the labours of my love .
Under that and its weak and watery and unenjoyable .

[Wildcats]

I proof everything down to 40 %. Everything.

[Twisted Brick]

I usually start off with 45% of a neat whiskey, slightly increase the proof over subsequent pours, typically topping out that evening's session around 50%.

For cocktails like mojitos, G&T's or whiskey sours, they get mixed at 40% then topped with a splash of spirit as a garnish.

[Bushman]

38 to 40% if I am mixing a drink I aim for 45% (90 proof).

[SaltyStaves]

Just recently did a run of UJSSM. Hadn't made it in over 3 years and had been out of stock of it for at least half that time. I have always proofed it down to 80 (40% ABV) and had been enjoying it that way for the last 7 years.

I made up a 1L bottle of gen 1 at 80 proof and instantly regretted it. It tastes like water. My preferences have changed over the pandemic and I've gathered much more cask strength commercial spirits over the last few years. 40% ABV just doesn't engage me and the lack of body (mouthfeel) is noticeable. I'll stick to 100 proof for myself. Friends can have the 80.

[Bradster68]

65% with a shot of water and lots of ice.

[shadylane]

I take a sip of water first.

[Yonder]

46 abv is my goto.

[NZChris]

I take a sip of water first.

My usual protocol is to have a shot before I leave for the pub, drink about a gallon of beer, then have another shot when I get home.

[Setsumi]

I do 40%. In the beginning I did 50 - 55%. But I enjoy 40% better. I do not do mixed drinks and for family that drink with coke I have a special tailsy bottle or 3.

[ecir54]

interesting to see where we all are and have been

[EricTheRed]

Whiskey
I barrel at 60 - 64% ABV
Bottle at 44 - 45%
Drink it with 2 fingers and 2 ice cubes

Neutral
stored at 93/4%
Diluted for vodka to 45%
Diluted for GIN to 40%

[bilgriss]

I mostly do whiskey, and mostly drink it without adulteration. Generally when proofing, I start between 45-50%, and taste. Depending upon how I like it, I may go as low as 38-40%, but I usually end up around 42 or so. I think it's more common that people settle on a target and then pretty much follow the same procedure every time, but I'm weird like that.

[Deplorable]

I tend to like 40-43% for bottling. I sip most of my whiskies neat, but make an occasional cocktail, or on a hot day, I'll fill a low-ball glass with ice cubes and top it off with whiskey.

[GrumbleStill]

I keep it simple. Age at 60-66%. Bottle at 40%. Have been known to sneak the odd shot straight from the barrel

[Deplorable]

I keep it simple. Age at 60-66%. Bottle at 40%. Have been known to sneak the odd shot straight from the barrel

For quality control purposes of course.

[6 Row Joe]

I have turned into a proof hound. A 130+ proof UJSSM and rye can be sipped neat if you strip/spirit. No nasty burn just lots of nice flavors and creamy mouth feel.

[Stonecutter]

I got some all molasses white around 8 months on glass damn fine straight up 46.5-47.5

Preferred drinking proof seems to me to be a relative function of the current perception of the known Universe.

[NZChris]

I have turned into a proof hound. A 130+ proof UJSSM and rye can be sipped neat if you strip/spirit. No nasty burn just lots of nice flavors and creamy mouth feel.

Drinking anything at 130 proof tastes, to me, like it's sucking the blood out of my tongue and that experience hides the flavors that I want to taste.

I sometimes put a shot of 130 proof in my coffee, but that is aged whiskey not my white dog corn likker.

[EricTheRed]

I have turned into a proof hound. A 130+ proof UJSSM and rye can be sipped neat if you strip/spirit. No nasty burn just lots of nice flavors and creamy mouth feel.

Drinking anything at 130 proof tastes, to me, like it's sucking the blood out of my tongue and that experience hides the flavors that I want to taste.

I sometimes put a shot of 130 proof in my coffee, but that is aged whiskey not my white dog corn likker.

hear hear
Staple part of any decent coffee - one tot in my morning cuppa!

[6 Row Joe]

I'll proof that 130 down to around 115 and let it hang around in a Bad MO for a year or better. I was just impressed that it was so good at that proof and not barrel finished.

[Ridgeback816]

I personally put in the barrel at 60 percent as it ages ilmy proof drops down to around 53ish I get a buttered popcorn flavor there I find it goes away when it drops below 50 percent.
For vodka I drink it at around 45 percent its very clean it still has a touch of flavor it's drank like whiskey...just on ice
For rum well I hate rum (the wife had me make it) so it's sitting for mixed drinks at 40 percent