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Cask Strength Whisky is Like Having a Sip Straight from the Barrel

Cask strength Whisky doesn’t just do what it says on the tin, it is the tin, and everything in it.

Whisky is usually diluted with water before it’s bottled, following distillation and maturation in casks. Cask strength, scandalously, hits the bottle straight from the casks.

Cask strength Whisky is also non-chill filtered, a process which usually removes chemical compounds following maturation. That's why cask strength Whisky can go a bit cloudy, which is perfectly natural, and why some people love it – it’s not missing anything.

Source: Flickr / basq

Cask strength means high alcohol
Whisky is typically diluted with water to about 40% ABV, or alcohol by volume. However, cask strength stuff isn’t messed with, so it can remain anywhere between 50-75% ABV. As a rule of thumb, expect a cask strength dram to be around 60-65% ABV.

Barrel strength and overproof are two more expressions of the strength of the liquid. Historically, alcohol was ‘proofed’ by mixing it with gunpowder. If the alcohol content was over 50%, the gunpowder would ignite and seamen would happily accept their overproofed Rum. ABV is usually half the overproof figure, thus 100 proof is 50% ABV.

There's more Whisky in the bottle
Whisky in general is diluted to cut costs, both for the producer (mostly for tax) and consumer. Thus cask strength spirits tend to hail from premium ranges, as the producer can fill fewer bottles per cask and the consumer is purchasing more Whisky, in its purest form, per bottle.

Why drink Cask Strength Whisky?
Cask strength Whisky offers an experience akin to sipping straight from the barrel with a straw. Consequently, it is championed by hardy purists who crave a natural and powerful spirit.

Cask marries malt, and this stuff is your front row ticket to their honeymoon.

Source: Flickr

Cask strength Whisky also gives the drinker an opportunity to play the blender. Do with the untouched dram what you will. Some people choose to add their preferred level of water, whilst others take it straight to their tongue.

Many people argue that adding water is futile and fails to enhance the palate, whilst other tasters maintain a drop of water can release the Whisky’s expressions and give it an even more distinctive nose. At the end of the day, it’s a case of personal preference and the most common use of water is to make a strong spirit more drinkable. However, a good compromise is to drop one small ice cube.
Source: Flickr / wunderle
Cask strength Whisky brands 
Cask strength whiskies are particularly popular among the peat-loving Scotch distilleries, but are also available from Whisky makers all over the world. Cask strength Whiskies are available from the brands like The Macallan, Bowmore, Glengoyne, Amrut, Angel’s Envy, Maker’s Mark, Willowbank, Nikka, Laphroaig, and others.

However, Redbreast 12 is a rare Irish cask strength Whiskey, and you can also get cask strength Gin, Rum, Cognac and Bourbon.

Did you have a chance to taste a Whisky bottled straight from the barrel?
What's your verdict?

 

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