An Ode to Slow Proofing and Far-Flung Bourbon 100

For the first time ever, we have released our latest edition of Far-Flung Bourbon in two different proofs: cask strength and 100 proof. As a pair, they form the centerpiece of our Spring Collection – an exploration of high proof and low proof whiskies – and share the same blend of straight bourbons from seven distilleries in seven states. 

Almost all whiskies released by Lost Lantern have been bottled at cask strength, and that will remain our default: we’ll release at cask strength unless we have a compelling reason not to. For this release, we wanted to highlight how changing the proof of a whiskey also changes how aromas open, how texture develops, and how flavors integrate. 

Both versions of this edition of Far-Flung Bourbon showcase warm oak, bright spice, citrus lift, and layered vanilla, with proof shaping how each trait presents itself. At a lower proof, Far-Flung Bourbon 100 emphasizes integration, approachability, and harmony. While it has the same components in the same proportions as Far-Flung Bourbon IV, the addition of water means that this is a fundamentally different whiskey and offers a different experience.

So let’s talk about proof!

Proof is the measurement of any spirit’s alcohol strength, and is exactly double the alcohol by volume percentage. For example, a 120 proof whiskey is 60% alcohol by volume (ABV). Proofing down is the process of adding water to lower a whiskey’s ABV from its natural cask strength – its alcohol level in the barrel – before bottling. In this case, we carefully slow-proofed Far-Flung Bourbon from its cask strength of 120.7 proof down to 100 proof.

Slow-proofing is just as it sounds: slow. From a whiskey production standpoint, slow-proofing means adding water gradually in small, incremental doses over weeks (rather than all at once) before bottling. Unlike a rapid dilution, this method gives water-soluble sugars from the oak the chance to fully blend with the alcohol-soluble compounds, creating a silkier texture, creamier mouthfeel, and more integrated flavors.

In practice, slow-proofing is time and labor intensive. There are mathematical formulas and spreadsheets involved to determine how much water is needed to hit a target proof based on ABV and total volume, but here’s what happens in simplified terms:

Over the course of a few weeks, our production manager, Ryan, pulls a measured portion of the finished blend into a separate vessel, slowly adds a small amount of water to it, then mixes that back into the full batch. He then waits at least 90 minutes (but usually a full day for more complete integration) before measuring with a hydrometer and tracking the updated proof. Based on the updated proof, he adjusts water volume measurements and repeats the process every day until the target proof is reached. The exact length of time is determined by the abovementioned formulas, but in the case of Far-Flung Bourbon 100, it took about three weeks.

This process of gradually adding water protects the integrity of whiskey in two ways. First, it preserves the subtle, nuanced flavors that develop over years in the barrel. These delicate chemical compounds are responsible for fruity and floral aromas in whiskey, but are easily destroyed by the heat generated from a fast, large addition of water. Slow-proofing also prevents saponification, a chemical reaction that occurs when water causes fatty acids in the whiskey to break down into soap. Once the taste of soap has entered a spirit’s flavor profile, there is no way to remove it.

Slow-proofing before bottling, for us, is worth the extra time and effort to ensure that what we bottle is the best possible version of that whiskey.

To be clear, that doesn’t mean we don’t support proofing down at home! Even for whiskies we release at cask strength, we encourage folks to play with the proof of their whiskey. Adding a small amount of ice or water – especially to a whiskey bottled at cask strength – is the best way to explore how proof changes it. But doing this at home with cask strength Far-Flung Bourbon won’t taste the same as our Far-Flung Bourbon 100; that’s the difference slow-proofing makes!