(Recipe by Scott Hill below)
Numerous factors affect a whiskey’s final characteristics. Those in the know will tell you that the mash bill, the yeast, the fermentation method and environment, the still, distillation rates and proof, the type and char of barrel, the barrel entry proof, the aging environment, and the time in the barrel are all factors that contribute to each specific product.
But one more nuanced variable also shapes the way a product is perceived – the bottling proof. This month’s Flight Club will focus on just that – the bottling proof – and that factor’s impact on nose, taste, and finish. We will be sampling the entire international lineup of Blanton’s, which includes otherwise identical single barrel bourbons* bottled at 80 proof, 93 proof, 103 proof and barrel proof.