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

Unless it is marked barrel proof, all distilleries add water to get the proof where they want it. Barrel proof is straight of a barrel.