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50% alcohol Proof ÷ 2 = % alcohol
When whiskey is bottled a number of oak barrels are dumped and blended together and bottled. Single Barrel Whiskey is bottled from one single oak barrel. Double barrel whiskey is aged in oak barrels then they are dumped and sometimes the proof is lowered and then put into a second new oak barrel to be aged again.
about 60
A whiskey can only be called a Bourbon if it meets several requirements. 1. It must be made in the United States. (it is not required to be made in Kentucky as commonly supposed as there are bourbon distilleries in Virginia, Tennessee, and small bourbon distilleries elsewhere too). However bourbon, like the name Whiskey (spelled with an "e") is limited to the United States. 2. The raw alcohol must not have additives and must be stored in only a charred oak barrel for a minimum of two years. 3. The grain content can vary but must have at least 51 percent corn. 4. It cannot go into the barrel above 125 proof, and the best whiskey is diluted to between 40 and 45% alcohol.
50% alcohol Proof ÷ 2 = % alcohol
Wild turkey, rare breed S1 E 22
A whiskey can only be called a Bourbon if it meets several requirements. 1. It must be made in the United States. (it is not required to be made in Kentucky as commonly supposed as there are bourbon distilleries in Virginia, Tennessee, and small bourbon distilleries elsewhere too). However bourbon, like the name Whiskey (spelled with an "e") is limited to the United States. 2. The raw alcohol must not have additives and must be stored in only a charred oak barrel for a minimum of two years. 3. The grain content can vary but must have at least 51 percent corn. 4. It cannot go into the barrel above 125 proof, and the best whiskey is diluted to between 40 and 45% alcohol.
Barrel proof.
you could use grain alcohol, 100 proof vodka or wild turkey bourbon
Proof mark.
Yes; but not outside the United States. Federal standards, issued by Congress in 1964, stipulate that bourbon must be a grain mixture made of at least 51 percent corn, produced in the United States, and distilled to no more than 160 proof, with nothing other than water added to the mixture (aside from yeast). It must also be aged in new, charred-oak barrels, among other requirements.
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