What proof is best?

[BillyGoat]

[NormandieStill]

Not the best way to ask the question (text is better than a screenshot) but...

The best proof for drinking is not from one jar in general. Proof samples from each jar down to 30% or less and see what flavours and odours you can identify. Then make up a test blend (also proofed down to 30%) and see whether it works for you. Try adding extra jars and see if it makes it better or worse.

Then you can proof down if you want for drinking or ageing. Try reading the links at the bottom of each page. Especially the guide to pot still cuts.

[still_stirrin]

Proof for “drinking liquor”? Well, it depends.

I like to age my bourbons at 60% to 65%ABV (after cuts of the collection). But, after aging, I bottle it at 45%ABV because it gives me the most flavor when served “neat”. If the bottle proof is higher, it makes the liquor “hotter” and less enjoyable. However, if served “on the rocks”, a higher proof pour will be diluted by the ice as it melts and cools the spirit.

For rums, I like to run the purity up higher using my reflux still. I like to bottle it at 75%ABV because I always use the rum as a mixer so it will be diluted when serving. However, I caution drinkers that the bottle proof is higher so they don’t get carried away.

My neutrals, I typically run up to 90%ABV at least with the reflux column to eliminate most of the congeners. The neutral is stored in jars, not bottles for drinking so someone won’t get hurt drinking such high purity alcohol. I use the neutral when making gins or absinthe or other macerations after appropriate tempering with RO water.

I have made apple pie and panty droppers with neutral and typically those are bottled at 35%ABV. They’re usually sweet and can be served in a collins glass full of ice with a garnish.

So, “drinking liquor” varies depending on what I make. And aging/storage depends on what the spirit is as well.
ss

[Twisted Brick]

Your own experience will always be more accurate than what others' most valuable opinions may be.

[BillyGoat]

Thank you all for replies, the reason for the screenshot is because I asked the question in the “welcome “ section before reading no questions allowed, so it was disqualified so instead of typing it over I just screenshot it.

[Bradster68]

Imma 60 to 65 ager and drinker.( percentage that is). But.... I always add ice and maybe a splash of water if I can't wait for the ice to melt

[BillyGoat]

Well I’m right in that range at 64 and I’m going to have trouble letting this stuff age so I’m re-mashing with some new wheat malts and see how it goes. Got some white wheat malt, red wheat malt & pale ale malt and going to add about 1.5 gallons of sour backset and ordered some amylase to make sure but feeling good about the next run.

[BillyGoat]

Well I’m right in that range at 64 and I’m going to have trouble letting this stuff age so I’m re-mashing with some new wheat malts and see how it goes. Got some white wheat malt, red wheat malt & pale ale malt and going to add about 1.5 gallons of sour backset and ordered some amylase to make sure but feeling good about the next run.

[Ridgeback816]

My 2 cents my neutral gets distilled to 96 cut to 45 my rum starts at 90 cut to 50 (it's only for my wife's friends getting drunk on mojitos by the pool) bourbon and rye gets distilled to 80 aged at 58 and I proof down 1 point at a time until I like the taste best the last batches were rye at 49 and bourbon at 52. The first time I did it this was I was shocked on how much it changed at each proof point

[Yonder]

I age at 62-63. When I bottle for sippin’ I stick to 46 ‘cause that’s what I like. Do what makes yer palate happy.

[JustinNZ]

Hey man. I just found a 2-year-old SBB rum that I put away at 50%abv but after the angel’s share is now 45% and absolutely perfect. Like, mind-blowingly perfect.The reason being I’m pretty sure is the aging (10g per L, Med Toast US oak dominoes) has mellowed it out and made it richer which means there is zero burn - it’s just beautiful nose and flavour and mouthfeel. Younger, I might have proofed down to 40.

So I think age can affect proofing decisions too.

I was surprised I put it away at 50% - I normally got for 60 or so. But it’s so good I’m going to do another batch the same.

[Chucker]

I cut whiskey to ~65% for aging. If I’m pulling a sample it makes for an easy 2:1 ratio to cut for around 43%. Most of these I find to be just a little more pleasant at around 40% and as the previous post has noted, it is quite dramatic how much of a difference a point or two in proof will affect flavor and what stands out amongst the profile.
Bottom line is that there’s no singular answer to the question. You try a few different ratios till you find what suits you for that particular batch.

[jonnys_spirit]

Same as others. Age around 60-65%abv.

I proof down directly from the aging vessel into my glass at a 2:1 ratio of spirit:water so it ends up in the 40% area give or take. Lately I enjoy slightly under 40%.

Cheers,
j

[Dougmatt]

I’ve been barreling bourbon styles at 58% lately. Feel like you pull more sweet cherry and vanilla and the tanin impact is lighter. Goes in at 58%, comes out around 55 (or a little lower) for a nice barrel proof bottling. I cut some down in 2 steps to 43% as well. Dilutes the flavors a bit, but still nice once it settles down.

Rum I start around 65% in the first solera barrel, then step it down to 60% in barrel 2, and finish at 55% in barrel 3. The tannins picked up in barrel 1 take awhile to settle down as it moves through.

[Avalir]

I also age and drink at about 125 proof, give or take a couple points. I feel diluting does the flavor a substantial disservice and it feels like a slap in the face after all the time and labor I put in. However, I've encountered a number of people I've shared my likker with that allege it's like drinking gasoline and claim they can't taste any flavor through the burn - these are people that never drink anything over maybe 10% tops. Myself and the spirit drinkers I've shared with think it goes down like water and is packed with good flavor. So it comes down to your own preference and how strong it can be while still being enjoyable. Personally I'd say dilute it as little as necessary for you to be able to enjoy so you don't miss out on all that flavor you worked for.

[jonnys_spirit]

I guiltily enjoy a pull at higher proof every now and again but it’s going to dull your taste buds if you do it on the reg. I feel like 40% is a good line in the sand to judge for sippin but I also enjoy straddling either end of that line.

Barrel proof - also enjoy straddling it and blending it down to get the best of both worlds as far as extraction goes.

Alcohol is apparently a quality solvent when it comes to wood(s) and extended periods of time. 5% either way of 60% and it’s diverse.

Cheers,
j

[Steve Broady]

I feel diluting … feels like a slap in the face after all the time and labor I put in.

I guess I think about it differently. I love to cook, and I will spend hours making a beautiful stock with a rich, complex flavor and velvety texture. But I have no problem adding water while cooking with it because in most cases what I make is too concentrated and works better in a dish when it’s diluted. All that hard work isn’t lost, it’s just spread out and lasts longer and works more harmoniously with everything else.

Another food analogy: I smoke meat at around 200F, because that’s the temperature that does the job I need done. But I don’t eat it at that temperature because that would not give me the best and most enjoyable experience. I age my whiskey at around 60% ABV because that’s the proof that does the job I need done, but I don’t drink it at that proof because that would not give me the best drinking experience.

[Tōtōchtin]

My top 5 store bought whiskeys have all been over 55° ABV . My Raicilla I like it at a smooth flavorful 62° ABV. Pour 50 ml in my glass and give it about 30 min and watch the spirits try and escape their captivity. It has this natural chemical that acts like a strong caffeine. Definitely a picker upper but just a bit more your lucid and drunk and your letting the kids drive home.
Tōtō

[Stags]

I’ve always been of the opinion that minimum aging proof should be 50%. I believe bourbon is required to go in at 62.5% though I could be wrong.

I have discovered that there is a spectrum in proof. Aging at 50% tends to get a sweet clean whiskey. Aging at 62.5% is a lot more complex and nuanced oaky flavors.

I like both so I tend to put in a barrel at 55-60 knowing I’ll lose some proof to the angels over time.

That said- as others have said before- the best aging proof is the one you like best

[Dougmatt]

I believe bourbon is required to go in at 62.5% though I could be wrong.

Rule is MAX 62.5% for aging. Anything lower is fine.

Edit to add: Aging often increases proof and that is ok. Also bourbon cannot be bottled less than 40% (or more than 75%, guess that is to accommodate proof increase) so that would theoretically be the an aging floor, but if you really wanted to try aging below that you could blend it if necessary to bottle at or above 40%….