by gillmang » Mon Sep 10, 2007 9:39 pm
Controversial topic. When entering bourbon (in a barrel) for aging, proof is set at maximum 125 to ensure adequate extract from the barrel of lignins and other wood gums. Too much alcohol will not extract them, they are more soluble in water, apparently. Of course, once in solution (in the dumped whiskey), dilution with water (or anything, even pure ethanol) will dilute all the flavours in there. So yes, in general I would think whiskey as close to dumping proof as possible gives the most taste.
At the same time, we all know that some whiskeys seem to blossom with water addition. I think in some cases the taste is too concentrated: all the taste is there and adding water won't add any more but in some cases you need the "display" factor of water, just as adding grain whisky to a combination of malts can display the malts. (It works adding vodka too often). I know this is not much guidance, but I find in general anything from 86-100 proof usually fine and I adjust within that range if I need to by adding water. Any lower than 86, it seems too weak: any higher than 100, and it is too high too drink neat no matter how good it tastes (even 100 is pushing it).
86-90 is plenty strong to drink any liquor neat, in my opinion.
Gary