But since the standard SiB’s are all proofed down to eventually 100 proof, wouldn’t it just all be the same bourbon? Sure some barrels would require less water, but they’re all cut down to the same proof…. Wouldn’t it make more sense to say that the more desirable ones are the ones that were at a higher tier, since they took on the most temperature changes in the warehouse imparting the most flavor?

@zabianvelarex6337 flavor is incredibly subjective and all of this his highly debated. But to answer your question, the lower tier standard SiB juice isn't proofed down as much because it saw less heat/evaporation compared to higher tier... so some people say it's closer to straight from the barrel / barrel proof because of the lower amount of water in it. It is all essentially the same juice, but with it being SiB there is that magic factor that people always chase. Hunt down a low and high tier bottle and see if you notice a difference.

@@marcusbardstown505Somebody should do a back to back comparison

So everyone is correct. Upper barrels have more barrel essence and are basically a more concentrated juice. They then have to proof down, but it is from a much better concentrate than the lower tiers. Lower tiers require less moisture to proof down, but it is from a less concetrated/desirable concentrate. Tier 6 has always been a hitter and plan on buying them when available. Hope everyone else thinks Tier 1 is magical......😂😂

Thanks for watching and for commenting!

Agreed! some really solid bottles!

Thanks Sean!

Not sure on the blantons, not sure why it would be different. I'll have to research that.

Glad to help! Thanks for watching

in some cases, yes. some distilleries are located near rivers or other very high humidity areas which allows the alcohol to evaporate faster over time. The aging process itself could sometimes lower the proof naturally.

I would agree on the regular single barrel a lower tier would be the better choice since some tier 1 cask strengths are pretty close to 100 proof. Less water=more flavor

I'm with you. With the barrel strength, I would want the higher tier. But with the standard single, it would me sense that you would want a lower level with less dilution

Exactly what i thought. This doesnt really matter since 100 proof is 100 proof, they're the same. If anything you would want one lower since its cut down w less water since it started at a lower proof

@@jacksmith2315 proofing isn't what's different here. it's the absorption of flavors from the staves in the wood at higher temps, hence the juice being darker in the hotter barrels.

Cheers!

VERY good stuff!

Thank you Anthony!

Ok, I'll look into something educational for the scotch viewers. Thanks for watching and for the feedback.

I like this guy, he sounds real familiar

The standard single barrel is always the same recipe, OBSV. The Single Barrel Barrel Proofs are the ones that vary between the other 9 recipes.

Your small batch and small batch select are where you'll see variance in the recipe. Hope that helps.

Store picks and SiB barrel proof will have it on another label which recipe it is