Barrel-proof whiskeys have garnered much attention over the past several years. They offer an unadulterated look at what many consider the true character of the spirits: a full-throttle expression of distillate, wood, and time without any interference from water to lessen their proof.
But lower-proof whiskeys are poised for a comeback.
“I’m drawn to 80- to 85-proof whiskeys because they prioritize balance and clarity,” says Richard Sandoval, owner-chef of Richard Sandoval Hospitality. “At that range, the character of the grain and the aging process come through without being masked by alcohol heat. They are more versatile behind the bar and encourage a more mindful style of drinking, which resonates with guests who are looking for flavor without excess.”
They also can potentially prolong the pleasure. “For years, I’ve considered barrel-strength whiskeys to be the end-all, be-all,” says Paul Yarbrough, bartender and beverage manager at Austin-based MML Hospitality. “If it didn’t have that robust punch and burn all the way down, it wasn’t for me.
“But, as with the times, my preferences have changed. Low-proof whiskeys have so much to offer,” he says. “There’s a softness, a creamy texture, and the flavors dance on the tongue with only a hint of the burn. They’re approachable and dynamic, whether it be for new whiskey drinkers or hardcore whiskey fans. With a nice, low-proof bottle, I can sip and sip all night and still feel great. The party keeps going. Consider me a changed man.”
Bushmills 16 Year Old Single Malt Irish Whiskey
Food & Wine / Bushmills Irish Whiskey
With Bushmills being one of the longest, continuously operating whiskey distilleries in the world, it’s no surprise to find their 16-year-old, 80-proof offering a favorite.
“I worked in an Irish bar for years, and this low-proof whiskey is everything you could want,” says Yarbrough. “Soft, silky, a little juicy, and goes down easy.”
Four Roses Kentucky Straight Bourbon Whiskey
Food & Wine / Four Roses Bourbon
“[Four Roses], to me, is the benchmark everyday bourbon,” says Jesse Carr, food and beverage director of Virgin Hotels New Orleans. “It has all the notes you look for and makes the perfect Old Fashioned or Sour. Vanilla, caramel, woody sugars – it’s all there.”
Heaven Hill 6 Year Old Bourbon
Food & Wine / Heaven Hill Distillery
“Soft and classic, with notes of vanilla, toasted corn, and gentle oak, [Heaven Hill] delivers structure and warmth without intensity, making it especially effective in balanced, spirit-forward cocktails,” says Sandoval.
Nikka Days Blended Whisky
Food & Wine / Nikka Whisky
Sandoval enjoys the Japanese Nikka Days Whisky because it’s “delicate and refined, with pear, vanilla, and soft malt notes, [and] emphasizes texture and elegance over power.”
Old Fitzgerald Kentucky Straight Bourbon Whiskey
Food & Wine / Old Fitzgerald
This wheated whiskey from Heaven Hill is a fan favorite among whiskey enthusiasts and collectors, but Old Fitzgerald’s elusive 80-proof expression offers an even more approachable flavor profile.
“Old Fitzgerald tastes like honey and butter and corn off the cob,” says Damon Fabbo, mixologist at New York City’s Sip & Guzzle. “Definitely something I could drink at the end of the summer [or] early fall on a rocking chair on a porch, in front of a cornfield.”
Old Overholt Straight Rye Whiske
Food & Wine / Old Overholt
This classic from Old Overholt, according to Carr, “is light and peppery, with a slight honey note and a bit of body. It makes a very good Sazerac without needing much dilution or sugar. But it also does very well in a smash, sour, fizz, or other more juicy drinks.”
