The specific combination of grains, unmalted or malted, that are used in the production of bourbon is a defining characteristic of the whiskey. This recipe dictates the character of the spirit through its influence on fermentation and distillation. A spirit bottled at the same proof as it exits the barrel, without dilution, retains the most intense and unaltered flavors derived from both the grains and the wood.
The utilization of a particular recipe and bottling strength offers consumers a purer expression of the distiller’s original intent and allows for a more robust tasting experience. Historically, whiskey was often bottled at higher proofs, reflecting a time before widespread water treatment and a preference for a stronger, bolder spirit. This practice allowed the consumer to adjust the proof to their preference.
