#WhiskeyWisdomWednesday: Understanding Cask Strength

Have you ever wondered why some whiskeys say cask strength on it? Is it just a marketing thing like reserva or gran or gran reserva? >> [music] >> So, when whiskey comes straight out of the barrel, >> [music] >> it's naturally much higher in alcohol like 65% up to 125 proof. Cask strength whiskey is from the barrel to the bottle to the glass. Nothing added. It's really natural. That means [music] bigger flavor, more intensity, and more heat. Most scotches and whiskeys and bourbons >> [music] >> are diluted with water to reach around 42 to 45% alcohol. So, adding water to the [music] whiskey, they don't do it to make it weaker. They're doing it more to keep it consistent because they'll take 20 barrels. Every barrel tastes it slightly different. By adding water, it keeps a certain profile balance so you know when you grab a bottle, what is Balvenie? You know how it tastes. Plus, it makes it a lot more approachable. So, cask strength is barrel power and regular whiskey is smooth. It's subtle. It's this whiskey that you know. So, I would suggest coming into the store and get a bottle of each. Play around and maybe >> [music] >> you take your cask strength and dilute it with a little bit less water than your standard whiskey is. And let me know how it was. You know the rule. The more we taste, the more we know.