The term cask strength can also be known as barrel proof or barrel strength. You may have noticed these terms woven into certain whiskey names such as Redbreast Cask Strength, Powers John’s Lane Cask Strength or Jameson Black Barrel Proof.
Cask strength fundamentally describes a whiskey that has not been substantially diluted after storage in a cask for maturation. The alcohol-by-volume strength level (or ABV as it’s better known) can vary, but is typically in the range of 52–66% ABV. Most bottled whiskey is diluted with water to reduce its strength, in other words its ABV level to around 40% which can also have an effect on the flavour and drinking experiences of whiskey.
When consuming cask strength whiskey, you will enjoy a glimpse of how the whiskey tastes as it emerges directly from the cask in its natural, undiluted, full bodied state. The burning sensation caused by ethanol, can be changed in a whiskey through the dilution process. Through controlling the amount of water or ice (if any) that you add to a cask strength whiskey, you can alter the flavour profile and the ‘heat’ of the whiskey to your own preference.
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