Why do bourbons that have been aged for less time have a higher proof than those aged for longer?

Question

I understand this isn’t always the case, but I see bottles of 10 year 107 proof for example and a 20 year 95 proof right next to it. What makes this difference?

In: Chemistry

Answer 1

All this plus it’s typically watered down to a specified proof to make it a standard amount of alcohol, otherwise it will vary because the angels aren’t reliable.