BourbonEnthusiast.com

I need some advice from you all here. I have a bottle of barrel proof WL Weller, 2005 I believe, the 121.9 proof.

My question is, what is the ratio of water to bourbon to cut the proof down if I'm not feeling like 121.9? I usually like my bourbons in the 100-107 range, but do like the 121 for dessert.

Cheers and thank you in advance.

Phil
Brooklyn, MI

The formula for dilution is as follows: (amount of whiskey) x ((bottle proof/target proof)-1) = amount of water to add. For example, to reduce 100 proof whiskey to 80 proof add 2 ounces of water to 8 ounces of whiskey [8 x ((100/80)-1) = 2].

Thank you Chuck. I would have never figured that out. Math is not my glass O' bourbon!

Cheers,
Phil
Brooklyn, MI

Me neither. When I needed it for the book I did what you did, asked for help.