The term “86-ing” might make you think of a bartender cutting you off after one too many, but in the bourbon world, it has a slightly less personal, yet equally impactful meaning. It refers to a specific production choice that shaped a whole era of whiskey, and not necessarily for the better. Let’s dive into this ghost of whiskey past.

Definition

“86-ing” is the distiller’s act of adding a significant amount of water to whiskey after it has completed its aging process in the barrel. This is done just before bottling to bring the proof down to exactly 86, or 43% alcohol by volume (ABV). It’s the spiritual equivalent of getting a concert t-shirt that’s 90% cotton and 10% “the band’s essence.” Sure, it’s technically there, but you can’t help feeling a little let down.

Why does it matter?

This practice was a survival tactic, most common from the 1960s to the 1980s when bourbon was about as popular as a screen door on a submarine. Clear spirits like vodka and gin were king, so to compete and stretch their inventory, bourbon distilleries watered down their product to this 86-proof standard. By adding more water, they diluted the flavor, creating a “lighter” spirit they hoped would appeal to the vodka-and-tonic crowd. The result was often a thinner, less complex whiskey that lacked the robust character bourbon is celebrated for today. Thankfully, this trend has largely been “86-ed” itself in favor of higher-proof, more flavorful bottlings.

How OAKR helps

Wondering if that dusty bottle you found is a relic from the 86-proof era or a modern flavor bomb? Trying to figure out what “thin” even tastes like? That’s where OAKR comes in. Everyone’s palate is different, but OAKR aggregates tasting data from experts to give you a clear picture of a spirit’s flavor profile before you spend your hard-earned cash. Stop guessing and start knowing. Explore the OAKR app to get personalized recommendations and discover bourbons with the full-throated flavor you’re actually looking for.