Cask strength

Aberlour A'bunadh Batch 59, labeled as "bottled straight from the cask"

Cask strength (also known as barrel proof/barrel strength) is a term used by whisky (spelt "whiskey" in Ireland and the United States) and rum producers to describe a whisky or rum that has not been substantially diluted after its storage in a cask for maturation. The level of alcohol-by-volume (ABV) strength for a cask strength whisky or rum is typically in the range of 52–66% ABV.[1]

Most bottled whisky and rum is diluted with water to reduce its strength (i.e., ABV level) to a level that makes it less expensive to produce and more palatable to most consumers – usually 40% ABV, which is the legal minimum to still be classified as whisky/rum in most countries, including the United States, United Kingdom, and all EU member states (although this can be as low as 37% in Australia[2] or as high as 43% in South Africa[3]). The degree of dilution significantly affects the flavour and general drinking experience of the whisky or rum.

  1. ^ Cite error: The named reference CowderyBasics was invoked but never defined (see the help page).
  2. ^ https://www.legislation.gov.au/F2015L00399/latest/text Australia New Zealand Food Standards Code – Standard 2.7.5 – spirits (2019) Federal Register of Legislation. Retrieved 2024-06-09
  3. ^ "Does the ABV Really Matter - Whisky Magazine". 2021-01-23. Archived from the original on 2021-01-23. Retrieved 2024-06-09.