jim wrote:Very newbie question - some whiskey is 80 proof, others 90-ish. What is the range, and what causes it to vary? I would assume in general that higher proof would sell for more?
As booze ages in the barrel it loses proof as alcohol evaporates. Many spirits are also later diluted with water to get them to the distiller's desired proof. It goes into the barrel WAY higher than it comes to you in the bottle.
As a general rule of thumb, higher-proof spirits are best for cocktails, the proofing holds up to vermouth, amaro, triple sec, citrus juice, syrups and other mixers/modifiers. If you drink a barrel-strength whiskey at like 120 proof, the first sip will explode your mouth, you won't taste anything. The second, you'll start getting some flavor. The third and on will get progressively better.
If you find yourself in Chicago go take the CH Distillery tour, or, heck, hit any distillery for a tour. They'll usually pass around a small glass of what is essentially moonshine, the pure distillation that comes out of the still before it is aged/cut down. You can smell it, and it's tough stuff. You can also taste it if you want.
