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