In 2019 for Batch No. 3, we are switching to SLOW DILUTION. Instead of diluting the cask proof whiskey just prior to blending, we will be diluting it down in the barrel 1-2 proof a month. It will be fully diluted, from 120 proof to bottle proof, right on time for bottling this Fall and and are excited to note its impact in the final taste.
Diluting (aka proofing) is an important step in distillation. Our whiskey is proofed twice; first at our partner distillery when our new make spirit comes off the still, and then again at the Farm before we bottle a Batch.
By law, American whiskey can be distilled to 160 proof but must enter the barrel at or below 125 proof. This first proofing ensures that it is below the legal threshold for cask proof strength.
When our whiskey is nearing maturity, we make the decision on the final proof of the Batch. For distillers, there are always two important factors that come into play; the water source and the proofing strategy.
Our water at the Farm comes from Mount Hood, it is pristine and requires no filtering or rebalancing. There are two strategy options for the second proofing. (1) Add water all at once in the blending tank or (2) add water very gradually (we call this SLOW DILUTION), giving the spirit time to rest between additions.
It’s not scientifically proven, but it is widely believed that to prevent saponification, where the water brings out fats or oils from suspension in the distillate, which can give the whiskey a soapy taste.
Another reason to go slow, is that added water creates or destroys new esters. By adding water gradually, some distillers think a more integrated, harmonious flavor can be achieved.
The buzz about Batch No. 3, our port-finished limited release American single malt whiskey, is growing. Don’t miss the release and your opportunity to grab one of the first bottles. Sign up here.