So whats the big deal with Cask Strength?

[Tom W]

Hi guys,

was just wondering why cask strength seems to be preferred and 'better' amongst whisky buffs. I understand it is dearer due to tax and it also has that natural wow factor about it but surely for drinking practicality it falls down as you need to always add varying amount of water. Surely diluting cask strength whisky with anything other than the 'right' water from the distillery would have a similar impact on taste/consistency as chill filtration itself.

The main difference between cask strength and 40% whiskies is chill filtration so surely 46% ABV malts are perfect as they have almost the right strength to drink (only a small, consistent amount of water to add), are diluted with the same water as the single malt is made from and you pay less duty.

I've never actually owned a bottle of true cask strength malt - always gone for 46 - 50% unchillfiltered bottlings, but I have tried cask strength. Just wondering what peoples views are on Cask strength and why it is often percieved as superior

[barhell]

Because they are cask strength and not previously watered down you get what you are meant to get from the whisky full flavour and nose.

If you do add water to your whisky it will obviously go alot further if it is at cask strength if you water it down to an equivalent 46% or 40% to suit your taste.

[Tom W]

[SkyeIslay]

I've been wondering the same myself, Tom. I agree with you - I don't really see the point if you have to dilute it anyway with the 'wrong' water. Hopefully we can get some more informed posts because I don't think I know any more than you do. A related question of course is why a higher strength is considered better by default. I don't really get that either, unless it's a chill-filtration issue. (but again, not all un-chill-filtered whiskies are by default better) If we take the Islay malts for example, Laphroaig 10 remains my favourite even though Lagavulin is bottled at 43% and Ardbeg is 46% and un-chill-filtered. The highest-strength whisky that I would count among my very favourites is the Laphroaig Quarter Cask.

[Tom W]

I have a collection of independent bottlings at 46%, good stuff! never quite understood 43% bottles, surely they should go 40 or go 46 non chill filtered, ohh well its not a massive issue!

[soundmangt4]

I am a serious lover of single cask single malt at cask strength, and about 1 in 3 bottles of Scotch that I buy is from the Scotch Malt Whisky Society who only sell single cask single malt.
For me, it's not really the strength that appeals, it's the individuality and complexities of the flavours. Yes, they often benefit from a drop or two of water, but not always, and as long as you use a good bottled spring water it will usually only open up the flavours and create a different balance of flavours with each few drops added.
Typically though, I will usually only move to a single cask later in the evening, and as a Islay fan, nothing comes close flavour-wise to a good single cask Laphroaig or Ardbeg.
Add to that the fact that you know that you are drinking and tasting something completely individual, usually 1 of around 300 bottles, and once it's gone it's gone!
Admittedly, it's not cheap, but seriously good scotch generally isn't anyway, but I generally pay around £60 for a bottle of single cask scotch, safe in the knowledge that it has been selected by the Society's tasting panel, who reject over 85% of the casks they taste, and only select and bottle the best and most intriguing whiskey's.

I am unsure if some of the branded cask strength whiskey's are still blended by the distillery for consistency just not diluted or not, or how they compare to single cask whisky, but I can seriously recommend single cask whisky's!
_________________
Rob Hughes
Scotch Malt Whisky Society member
www.smws.co.uk

[Big Mac]

The term cask strength tells you that the alcohol strength of the whisky has not been reduced but it is probably still a vatting of several casks unless the bottle also states that it is a single cask whisky.

Although the alcohol level of cask strength whisky can anaesthetise the palate many whisky drinkers do prefer it. I believe sherried whiskies are spoiled with too much water. I think when you dilute the whisky too much, especially sherried whisky and also rich, malty and creamy whiskies they lose there original body and texture and dont have the same flavour profile or cling to the palate the same way giving a poorer finish.

Tom if you like sherried whisky then i would recommend trying Aberlour a'bunadh then just keep adding a touch of water to bring the strength done to a level where the balance of strength and taste suits you. Another couple of CS whiskies i would highly recommend especially if you like smoky Islay whisky are Laphroaig Cask Strength and Ardbeg Corryvreckan.