Scotch shows Its Strength

The cask-strength movement has long been a phenomenon in America. Scotland is flexing its muscles in this flavorful category

- BY JACK BETTRIDGE

Cask-strength malts are sold at the same proof that the tasters sample them.

Even the casual drinks enthusiast may have noticed a proliferation of ultra-premium liquor bottles over the last decade proudly displaying the words “Cask Strength” or “Barrel Proof.” They indicate not just a heightened percentage of alcohol, but to many devotees they are also a mark of quality, of authenticity, a message that this is the proof that nature intended.

It’s easy to find dozens of high-octane Bourbons and ryes in your local package store. But until recently Scotch whisky wasn’t as well represented on those shelves. It’s as though the country that gave us whisky is late to the overproof party, or that the same benefits that come with extra alcohol in America don’t apply to single malts made in Scotland.

Neither is true. The movement for cask strength is gaining traction in Scotland and such renowned distilleries as Aberlour, Arran, Benromach, Glendronach, Glenfarclas, Glenlivet, Laphroaig and Port Charlotte all offer standout examples in the category. Furthermore, a deep dive shows that the phenomenon has existed in Scotland for a long, long time. The concept of enjoying malt whisky undiluted is age old even while labels may not always trumpet the style. Which is to say that you might have enjoyed cask-strength Scotch without knowing it.

Connoisseurs relish the opportunity to taste whisky at the alcohol level at which it was aged: Arran (right) and Benromach (below).