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Whisky Proof Dilution Formula
At various times, we taste "cask strength"
whiskies which will vary in alcoholic strength (proof) from
cask to cask. In such tastings, one may desire to taste the
malts at their normal official bottling strengths of 80 or 86
proof. The following dilution guideline is provided for your
consideration.
PLEASE NOTE: You have my word as a "brother-of-the-spirits"
(the Scotch ones), that I was completely sober (though very
thirsty) when I developed this formula. Allow me to confess,
however, that neither chemistry nor mathematics were ever a
strength of mine so treat this instrument with due consideration
and modify to suit your own palate.
(THE FOLLOWING ARE FOR FORMULA
ILLUSTRATION PURPOSES 0NLY - NO SUCH MALTS EXIST)
Macallan 130 proof
65% alcohol (130 proof stock) - 40% (80 proof desired stock)
= 25% (required percentage of dilution with water - good water)
65% (original stock) = 38% (required dilution to convert 130
proof whisky to 80 proof). One-half ounce (amount in your glass)
equals about 5 teaspoons. Thirty-eight percent of 5 teaspoons
(.38x5) equals 1.9 teaspoons. So add 1.9 teaspoons water to
your one-half ounce pour of Macallan to convert it to 80 proof
from 130 proof. Whew!!
Dalwhinnie 125 proof
62.5 - 40 = 22.5 58 = .36 x 5 = 1.8 teaspoons water
Cardhu 120 proof
60 - 40 = 20 60 = .33 x 5 = 1.6 teaspoons water
Talisker 115 proof
57.5 - 40 = 17.5 57.5 = .37 x 5 = 1.5 teaspoons water
Lagavulin 110 proof
55 - 40 = 15 55 = .27 x 5 = 1.4 teaspoons water
Springbank 105 proof
52.5 - 40 = 12.5 59 = .24 x 5 = 1.2 teaspoons water
Dalmore 100 proof
50 - 40 = 10 65 = .15 x 5 = .75 teaspoons water
Remember, this is only a guide for the single malt novice. Individual
malt characteristics and personal tastes will dictate modifications.
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