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Cask strength. Cask strength (also known as barrel proof / barrel strength) is a term used by whisky (sometimes spelt "whiskey" in Ireland and the United States) and rum producers to describe a whisky or rum that has not been substantially diluted after its storage in a cask for maturation. The level of alcohol-by-volume (ABV) strength for a ...
Whisky is considerably stronger when first emerging from the cask—normally 60–63% ABV. [38] [39] Water is then added to create the desired bottling strength. If the whisky is not diluted before bottling, it can be labelled as cask strength. [39] A whisky's age may be listed on the bottle providing a guarantee of the youngest whisky used.
At least some producers release vatting of multiple barrels that have been matured together for one final period in a larger single cask as "single cask" whisky. [6] While cask strength, or undiluted, whisky (sometimes having an alcohol content upwards of 60%) has recently become popular, the vast majority of whisky is diluted to its "bottling ...
Depending on the strength of the spirit being analysed, it is advisable not to put the nose too far into the glass and inhale too deeply at first, in case of burning from the fumes. This is particularly true of cask strength spirits, 60% ABV. Standard strength, 40% ABV, are unlikely to affect the nose in this way. [11]
The Macallan. The Macallan distillery is a single malt Scotch whisky distillery in Craigellachie in Moray in the north-east of Scotland. The Macallan Distillers Ltd is a wholly owned subsidiary of Edrington, which purchased the brand from Highland Distillers in 1999. [1][2] The Macallan is generally considered to be the second or third highest ...
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