This article is written in American English, which has its own spelling conventions (color, defense, traveled) and some terms that are used in it may be different or absent from other varieties of English. According to the relevant style guide, this should not be changed without broad consensus. |
This
level-5 vital article is rated B-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||||||||||||||||||||||||||
|
Archives ( Index) |
This page is archived by
ClueBot III.
|
Someone just changed the description of aging from referring to " barrels" to referring to "containers" – and rightly so, it appears. The law does seem to say "containers", not "barrels", although I think the containers are barrels in actual practice. The only mention of barrels in the law is something allowing labels to refer to government supervision of the production process in specific cases. I've never heard of someone using a non-barrel container to age bourbon (although I'm no expert). Does anyone have insight over why the law says "containers" rather than "barrels"? — BarrelProof ( talk) 16:35, 29 September 2016 (UTC)
Hello fellow Wikipedians,
I have just modified 2 external links on Bourbon whiskey. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.
This message was posted before February 2018.
After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than
regular verification using the archive tool instructions below. Editors
have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the
RfC before doing mass systematic removals. This message is updated dynamically through the template {{
source check}}
(last update: 18 January 2022).
Cheers.— InternetArchiveBot ( Report bug) 02:20, 24 July 2017 (UTC)
Many bourbons use a charcoal filtering process similar (or identical) to that used for Tennessee and this ought be mentioned and described.
Drsruli ( talk) 23:38, 23 March 2022 (UTC)
There are different kinds of filtering, as you say. Sometimes, it is the same thing.
HOWEVER, this could (and should) be something discussed in the article.
Drsruli ( talk) 02:30, 28 March 2022 (UTC)
So, are the reverters of this content saying that 'hazmat' proof bourbon is not a thing? Google searches of "hazmat proof bourbon" turn up quite a bit of responses on the subject. I grant you it would be nice to have stronger citations for it. But to pretend it doesn't exist seems odd. Stefen Towers among the rest! Gab • Gruntwerk 03:47, 29 April 2024 (UTC)
“Hazmat” bourbon refers to a niche category of whiskey known for its exceptionally high proof, often exceeding 140 proof (70% ABV). The term “hazmat” is derived from the fact that these whiskeys are considered highly flammable hazardous materials. In fact, they are banned from being brought onto airplanes by the FAA due to their volatile nature. These ultra-high proof bourbons are a rare breed and have become a sought-after subset of American whiskey.
The allure of hazmat whiskey lies in its extreme potency, attracting whiskey enthusiasts who appreciate intense flavors and robust character. However, it’s essential to note that this jet fuel-style whiskey isn’t for the uninitiated. Whiskey diehards are the primary group seeking out these high-proof gems1.
How does the proof get so high?
- Initially, the whiskey entering the barrel must be high in proof, although there’s a limit (125 proof) set by TTB regulations.
- As bourbon ages in the barrel, its proof levels change due to various factors, including temperature fluctuations. Barrels placed on lower floors of rickhouses tend to lose proof, while those on higher floors gain proof.
- Some distilleries intentionally create ultra-high proof bourbons using specific barrel formats and aging climates. For instance, Kings County Distillery has released whiskeys that exceeded 140 proof, even reaching 177.4 proof in a 5-gallon barrel1.
The rise of barrel-proof whiskey has contributed to the popularity of hazmat bourbons. Two decades ago, releasing barrel-strength products was uncommon, but as the bourbon boom occurred, more companies sought to differentiate themselves. Single barrels, wine cask finishes, and barrel strength became sought-after features, challenging the traditional notion that American drinkers preferred whiskey in the 80-100 proof range1.
In summary, hazmat bourbon is a supercharged, high-proof whiskey that pushes the boundaries of intensity and flavor, appealing to those who crave bold experiences in their glass.
References
A. Smith Bowman Cask Strength Bourbon is nearly 75 percent alcohol, but the flavor still comes through.
Hazmat bourbon is a niche category known for its exceptionally high proof, often over 140 proof. Here are 10 super hot hazmat bourbons to consider.
This article is written in American English, which has its own spelling conventions (color, defense, traveled) and some terms that are used in it may be different or absent from other varieties of English. According to the relevant style guide, this should not be changed without broad consensus. |
This
level-5 vital article is rated B-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||||||||||||||||||||||||||
|
Archives ( Index) |
This page is archived by
ClueBot III.
|
Someone just changed the description of aging from referring to " barrels" to referring to "containers" – and rightly so, it appears. The law does seem to say "containers", not "barrels", although I think the containers are barrels in actual practice. The only mention of barrels in the law is something allowing labels to refer to government supervision of the production process in specific cases. I've never heard of someone using a non-barrel container to age bourbon (although I'm no expert). Does anyone have insight over why the law says "containers" rather than "barrels"? — BarrelProof ( talk) 16:35, 29 September 2016 (UTC)
Hello fellow Wikipedians,
I have just modified 2 external links on Bourbon whiskey. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.
This message was posted before February 2018.
After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than
regular verification using the archive tool instructions below. Editors
have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the
RfC before doing mass systematic removals. This message is updated dynamically through the template {{
source check}}
(last update: 18 January 2022).
Cheers.— InternetArchiveBot ( Report bug) 02:20, 24 July 2017 (UTC)
Many bourbons use a charcoal filtering process similar (or identical) to that used for Tennessee and this ought be mentioned and described.
Drsruli ( talk) 23:38, 23 March 2022 (UTC)
There are different kinds of filtering, as you say. Sometimes, it is the same thing.
HOWEVER, this could (and should) be something discussed in the article.
Drsruli ( talk) 02:30, 28 March 2022 (UTC)
So, are the reverters of this content saying that 'hazmat' proof bourbon is not a thing? Google searches of "hazmat proof bourbon" turn up quite a bit of responses on the subject. I grant you it would be nice to have stronger citations for it. But to pretend it doesn't exist seems odd. Stefen Towers among the rest! Gab • Gruntwerk 03:47, 29 April 2024 (UTC)
“Hazmat” bourbon refers to a niche category of whiskey known for its exceptionally high proof, often exceeding 140 proof (70% ABV). The term “hazmat” is derived from the fact that these whiskeys are considered highly flammable hazardous materials. In fact, they are banned from being brought onto airplanes by the FAA due to their volatile nature. These ultra-high proof bourbons are a rare breed and have become a sought-after subset of American whiskey.
The allure of hazmat whiskey lies in its extreme potency, attracting whiskey enthusiasts who appreciate intense flavors and robust character. However, it’s essential to note that this jet fuel-style whiskey isn’t for the uninitiated. Whiskey diehards are the primary group seeking out these high-proof gems1.
How does the proof get so high?
- Initially, the whiskey entering the barrel must be high in proof, although there’s a limit (125 proof) set by TTB regulations.
- As bourbon ages in the barrel, its proof levels change due to various factors, including temperature fluctuations. Barrels placed on lower floors of rickhouses tend to lose proof, while those on higher floors gain proof.
- Some distilleries intentionally create ultra-high proof bourbons using specific barrel formats and aging climates. For instance, Kings County Distillery has released whiskeys that exceeded 140 proof, even reaching 177.4 proof in a 5-gallon barrel1.
The rise of barrel-proof whiskey has contributed to the popularity of hazmat bourbons. Two decades ago, releasing barrel-strength products was uncommon, but as the bourbon boom occurred, more companies sought to differentiate themselves. Single barrels, wine cask finishes, and barrel strength became sought-after features, challenging the traditional notion that American drinkers preferred whiskey in the 80-100 proof range1.
In summary, hazmat bourbon is a supercharged, high-proof whiskey that pushes the boundaries of intensity and flavor, appealing to those who crave bold experiences in their glass.
References
A. Smith Bowman Cask Strength Bourbon is nearly 75 percent alcohol, but the flavor still comes through.
Hazmat bourbon is a niche category known for its exceptionally high proof, often over 140 proof. Here are 10 super hot hazmat bourbons to consider.