Barrel strength

Original barrel strength, referred to as cask strength. Barrel strong whisky refers to whisky that is bottled directly from oak barrels without water dilution. A barrel of strong whisky is not necessarily a single barrel, and a barrel of whisky is not necessarily a barrel of strong whisky.

The precision of the original strong whisky is usually between 55%-60% abv. However, with the difference between the barrel used for long-term barrel aging and the environment, the alcohol content of some barrel strong whisky is even lower than that of ordinary water diluted products. For example, in a wetter cellar, the more alcohol volatilizes, the lower the alcohol content will be; The longer the barrel is aged, the lower the alcohol level will be.

The aroma and taste of whisky are mainly caused by different combinations of organic substances such as esters, aldehydes, phenols, etc. most of them are easily soluble in ethanol, that is, alcohol. Simply put, the higher the alcohol content, the more organic substances that provide aroma and taste can be brought. Therefore, in terms of taste and aroma, whiskies with high alcohol precision are more and stronger than those with low alcohol precision. But it is not that the higher the alcohol level, the better. Otherwise, the flower and fruit fragrance becomes like essence flavor, and it is easy to ignore some other delicate fragrance.

In general, Keqiang whisky is also a popular product. Because it can be close to the most primitive wine scenery, and can reflect the taste of whisky in the barrel and the style of the distillery to the greatest extent, it is considered to be the most original.