The highest allowable ABV (Alcohol by Volume) for bourbon is 62.5 percent. This means that bourbon cannot be distilled or enter the barrel at a proof above 125. Proof is simply double the ABV, so a bourbon with 62.5 percent ABV would have a proof of 125.
Distilleries must adhere to this regulation to ensure that bourbon remains true to its traditional standards. The reason for this limit is to prevent the bourbon from being too overpowering and to maintain a balance of flavors.
Bourbon is typically aged in charred oak barrels, and during this aging process, it undergoes evaporation and chemical changes that contribute to its unique characteristics. One of these changes is an increase in proof. As bourbon ages in the barrel, it absorbs flavors from the wood and undergoes oxidation, which concentrates the alcohol content over time.
Some distilleries may choose to barrel their bourbon at a lower proof than the maximum allowed, even though it is not required. This is often done to ensure that the final product does not become too intense or harsh. By starting at a lower proof, distillers have more control over the maturation process and can achieve a desired flavor profile.
In my personal experience as a sommelier and brewer, I have encountered bourbons with varying proofs. While there are no restrictions on the minimum proof for bourbon, most distilleries choose to barrel at or near the legal maximum. This allows for a balance between the intensity of flavors and the smoothness of the final product.
It is worth noting that the proof of bourbon can also be affected by the addition of water before bottling. Some distilleries choose to dilute their bourbon to a lower proof to make it more approachable for consumers. This is often done to cater to different tastes and preferences.
The highest allowable ABV for bourbon is 62.5 percent, which translates to a proof of 125. However, distilleries have the flexibility to barrel their bourbon at a lower proof if they desire. This regulation ensures that bourbon maintains its character and flavor profile, while still allowing for some variation in the aging process.