4 ms·
I think whisky is usually stored at "cask strength", which implies a higher concentration of alcohol, and diluted with water at bottling time.
by _0ffh 4y ago
I 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.