When whiskey is distilled, the proof can be as high as 160 (80% ABV). The law forbids, however, a higher proof than 125 (62.5% ABV) from entering the barrels – so the manufacturers have to add some water, to lower the proof. Most manufacturers go for the maximum allowed 125 proof – but some go as low as 100 proof (50% ABV). It may even be lower, but 100 proof is the lowest I have come across. The alcohol level when the whiskey is added to the barrels for ageing is referred to as “barrel entry proof” and I will

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“Angel’s share” and “Devil’s Cut” are two fun terms that are being used a lot in the whiskey industry. You may have heard about Angel’s Share – but maybe Devil’s Cut is new to you. Both terms refer to loss of whiskey between entering and exiting the barrels – but have very different explanations. Angel’s Share When whiskey ages inside the barrels, there will be some evaporation. You would think that it is the alcohol evaporating, but in many cases, it is primarily water. This is counterintuitive, as alcohol has a lower boiling point than water – and thus should

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