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Whisky Proof Dilution Formula

At various times, we taste "cask strength" whiskies which will vary in alcoholic strength (proof) from cask to cask. In such tastings, one may desire to taste the malts at their normal official bottling strengths of 80 or 86 proof. The following dilution guideline is provided for your consideration.

PLEASE NOTE: You have my word as a "brother-of-the-spirits" (the Scotch ones), that I was completely sober (though very thirsty) when I developed this formula. Allow me to confess, however, that neither chemistry nor mathematics were ever a strength of mine so treat this instrument with due consideration and modify to suit your own palate.

(THE FOLLOWING ARE FOR FORMULA ILLUSTRATION PURPOSES 0NLY - NO SUCH MALTS EXIST)

Macallan 130 proof
65% alcohol (130 proof stock) - 40% (80 proof desired stock) = 25% (required percentage of dilution with water - good water) 65% (original stock) = 38% (required dilution to convert 130 proof whisky to 80 proof). One-half ounce (amount in your glass) equals about 5 teaspoons. Thirty-eight percent of 5 teaspoons (.38x5) equals 1.9 teaspoons. So add 1.9 teaspoons water to your one-half ounce pour of Macallan to convert it to 80 proof from 130 proof. Whew!!

Dalwhinnie 125 proof
62.5 - 40 = 22.5 58 = .36 x 5 = 1.8 teaspoons water

Cardhu 120 proof
60 - 40 = 20 60 = .33 x 5 = 1.6 teaspoons water

Talisker 115 proof
57.5 - 40 = 17.5 57.5 = .37 x 5 = 1.5 teaspoons water

Lagavulin 110 proof
55 - 40 = 15 55 = .27 x 5 = 1.4 teaspoons water

Springbank 105 proof
52.5 - 40 = 12.5 59 = .24 x 5 = 1.2 teaspoons water

Dalmore 100 proof
50 - 40 = 10 65 = .15 x 5 = .75 teaspoons water

Remember, this is only a guide for the single malt novice. Individual malt characteristics and personal tastes will dictate modifications.


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