refers to whisky bottled at the alcoholic strength it had in the cask, without any dilution with water. The alcoholic content of cask strength varies but is usually around 50% to 65% abv.
Normally whisky is reduced to 40% or 43% volume alcohol before it's bottled. A whisky of cask strength is bottled at the alcoholic strength as it is taken from the cask. According to its age and the evaporation that took place during maturation it may have 65% to 45% Vol. alcohol.
Is said of a whisky which has not been diluted with water and has been bottled at its original abv when emptied from the cask.
Normally Whisky is reduced to (in general) 40% or 43% Vol. alcohol before it is bottled. A Whisky of cask strength is bottled as it is taken from the cask. According to its age and the evaporation that took place during Maturation it may have 60% to 45% Vol. alcohol.
Typically whisky that has been bottled at the alcohol strength acheived in the barrel during the aging process. Usually between 45% and 65% abv.
term used for the distillates in barrel, that have not been reduced to the standard gradation yet, generally 40%, before being bottled.
the strength at which the whisky comes out of the cask after maturation, usually stronger than 40%.
Whisky sold at cask strength has not been diluted to the standard 40% or 43%, but is bottled at the strength at which it leaves the cask. This will vary depending on the age of the whisky, as older whiskies lose considerable strength during extended maturation. Chill-filtering The process of refrigerating whisky and finely filtering it to ensure it retains its clarity in the bottle and when water is added by the consumer. Many connoisseurs consider that chill-filtration detracts from the character of the whisky in subtle ways, and a number of bottlers now make a virtue of not chill-filtering their products.
Whisky bottled at the alcoholic strength at which it aged in cask, without being diluted with water to 40 per cent abv. In practice most is very slightly reduced in order that strength may be consistent.
The industry standard for the initial strength Scotch whisky when it is put in cask is 63.4% by volume. In wood the spirit loses strength at the rate of up to 2% a year (this is called the "Angel's Share"). Before bottling, water will usually be added to bring this down to about 43% for export strength. When this last step is omitted, a bottled may be labeled as Cask Strength. Our own experience makes us feel that such whisky, at least when over 50% or so, usually reveals more complexity when cut with at least some distilled or good spring water.
