Generally speaking, “barrel strength whiskey” refers to whiskey that has been aged in oak barrels for many years and is bottled without water dilution.
But as far as the official definition is concerned, different countries have different conditions for confirmation.
The 2009 Sioux regulation does not provide a clear definition of “raw barrel strength whisky”, but the UK Department for Environment, Food and Rural Affairs, in a 2013 technical paper, states that “the alcohol level of raw barrel strength Scotch whisky cannot be adjusted after completion of ageing.
In addition, the Alcohol and Tobacco Tax and Trade Bureau (TTB) regulates whiskey circulating in the United States and specifies that the term “original barrel strength whiskey” can only be labeled on whiskey labels if the alcohol content is at least 55.5%vol when the liquor is discharged from the barrel and at least 54.5%vol when bottled.
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