Its amusing to read all this bunk (the nice term for it) from those who want their whiskey straight, neat, or whatever they wish to call it. Just for fun, does anyone here know what proof the stuff comes out of the barrel? Yep, its a serious question. And its not 80 or 86 or 100 proof. It does vary a little based on what the still ran it off, or how many time it was recycled through the still. But often its at 140 or 146 or even 150 and above. Nope, not at a drinking strength anyone can stand. So its important because the bottler (often not the distiller) cuts it to a palatable strength, as specified by the owners.
There really are some companies that own the product all the way along, from the mash, through the distillation, and then to the barrel for however many long years, and then finally dumping it and bottling it. But the reality is they also often trade or buy the age they need. Or even the barrel they wish to market. It may single barrel, but they carefully avoid saying things like "who done it."
Then they take the tank and filter out all the "stuff", usually charcoal from the inside of the barrel and check the proof. Then they pour in nice water, who knows from where until it reaches the desired strength. But somehow diluting it then makes no difference, and it doesn't ruin it nearly as badly as an ice cube or a little tap. And tap water varies so widely from place to place its hysterical.
So for me Bookers, at its normal 126 proof, is so strong that any taste is pretty well killed as you start to drink it. Soon your taste buds are killed also. Thats strong stuff and you won't last long drinking it. I would hope that when you wake up, you remember every sip..
And above poster mentioned that when he drinks scotch, he prefers yours. Me too. Like my favorite beer is "free".
