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Good question actually, after all even whisk(e)y usually contains > 50% water (not sure about 19th century whiskey though). I would say: as long as it can be id
by rob74 4y ago
Good question actually, after all even whisk(e)y usually contains > 50% water (not sure about 19th century whiskey though). I would say: as long as it can be identified (by smell, taste or color) as non-water, it is a non-water flood. Or, better still, you could go by the source: if the flood is caused by rain, melting snow, a river, a dam failure etc. etc., it's a water flood, if it's a failed fruit juice tank, it's a non-water flood :)
- _0ffh 4y agoI think whisky is usually stored at "cask strength", which implies a higher concentration of alcohol, and diluted with water at bottling time.
- joker99 4y agoThese effects are called Angels' Share [0] and sometimes additionally The Devils' Cut [0] https://en.wikipedia.org/wiki/Barrel#Angels'_share https://en.wikipedia.org/wiki/Barrel#Angels'_share
- _0ffh 4y agoNo, that effect can affect the strength in both directions, and it's not the reason for the higher ABV in "cask strength" whisky. After distillation the whisky is at "still strength" (typically ~70% ABV) and diluted to "cask strength" before maturation. Then after that, it's usually diluted further for bottling.