Definition

In the simplest terms, “proof” is just another way of measuring the alcohol content in a spirit. It’s a throwback term from the old days, but it has stuck around, mostly to confuse newcomers. The math is painfully simple: the proof is just double the Alcohol by Volume (ABV) percentage. So, if you see a bourbon that’s 45% ABV, it’s 90-proof. If it’s 100-proof, it’s 50% alcohol. See? You’re a math wizard now.

Why does it matter?

Proof isn’t just a number; it’s a direct indicator of flavor intensity and heat. A higher proof generally means a more robust, oily, and flavorful whiskey because less water has been added before bottling. A lower-proof bourbon is often smoother and more approachable for those who don’t want their taste buds set on fire. By law, bourbon must be distilled to no more than 160 proof and enter the barrel for aging at no more than 125 proof. It must be bottled at a minimum of 80 proof. That range from 80 up to cask strength (whiskey bottled straight from the barrel, undiluted) is where the magic, and the burn, happens.

How OAKR helps

Wondering if that 115-proof bottle is going to taste like delicious caramel or singe your eyebrows off? Everyone’s palate is different. One person’s “rich and complex” is another’s “jet fuel.” The OAKR app helps you cut through the guesswork. We use tasting data from blind panelists to map out the flavor profiles of thousands of whiskeys. You can see what flavors are prominent at different proof points before you spend your hard-earned cash. Download the OAKR app to explore in-depth flavor profiles and get personalized recommendations that match your specific tastes.