The proof point affects the flavor of a whiskey, and different recipes taste best at different proof points. Ed Belfour’s knowledge of whiskey runs deep, and in the video accompanying this blog post, he explains how the proof point (percentage of alcohol times two) factors in right from the beginning of the process.
He notes that flavor is often best served, “in our experience, doing seven-day fermentation” that yields “a higher proof point in the beer” and a more sophisticated beer with more character because you capture more flavor out of the grains. When he uses the word “beer,” he’s not talking about making your bourbon from a six-pack he bought off the shelf (though that can be done). He uses the term to reference a wash with a low ABV that serves as a starting point in the early process of distillation.
During that distillation process, he needs to watch the alcohol percentage in the “white dog,” (aka unaged whiskey) as it comes off the still. He thinks about it further when it goes into barrels for aging, adding RO water to reduce the proof point to an optimal level. Reverse Osmosis (RO) water is water purified to be free of toxins or adulterants that could affect the flavor of the whiskey. 125 proof is the legal limit for rye and bourbon whiskeys to be put in a barrel.
Once the spirit has aged and come out of the barrel, they test to determine the final proof point that will go into the bottle, adding RO water to bring it down to the best-tasting whiskey. For the Bourbon Whiskey Finished With Texas Pecan Wood (available for online purchase at BelfourSpirits.com), that number ended up at 92.
Are all these steps important? Oh yes.
“Those proof points make a huge difference on flavor,” says Ed.