Posted 17 February 2020
Much has, and more than likely will be, written about cask strength whisky – the disgorging and bottling of liquid at its then settled and natural ABV without any further dilution. But, fewer articles focus on the fact that most whisky has indeed been reduced in alcoholic content prior to be being filled into cask. Spirit ABVs vary – from grain to malt and across different equipment setups – what you get out in new make form varies - even between runs if you’re taking a more hands on approach. And yet, there are commonalities with filling strengths, and in malt terms (and particularly across Scotland), 63.5% has been employed as an industry standard for over 70 years. But whilst this diluted ABV is widespread, not every distillery utilises it – indeed, some (particularly in the craft sector) are experimenting with lower filling strengths and their effect on maturation.