What Does Full Proof Mean?

What Does Full Proof Bourbon Mean?

Some bourbon bottles will say “Full Proof” on the label, such as Weller Full Proof and 1792 Full Proof. The term Full Proof is distinctly different from the terms Barrel Proof, Barrel Strength, or Cask Strength.

Full Proof Meaning

Full Proof is the proof at which whiskey or bourbon goes INTO the barrel, not the proof of when it comes out of the barrel. In 1979, the Federal Bureau of Alcohol, Tobacco, and Firearms “recognized the need to establish guidelines for use of the terms Original Proof, Original Barrel Proof, Entry Proof… on distilled spirits labels.” (See ATF Ruling 79-9) Original proof, original barrel proof, full proof, and entry proof on a label indicate the same thing: “that the proof of the spirits entered into the barrel and the proof of the bottled spirits are the same.” This means that whiskeys with these phrases on their labels must be at the same ABV (proof) as when the whiskey was put into the barrel.

Most American whiskeys and bourbons will actually increase in proof during the aging process. This is because most whiskey operations in the US are in warm climates, or house their whiskey barrels in a warm environment, and over the course of the aging process water will evaporate from the whiskey which of course increases the ABV or proof.

If the distiller wants that higher proof whiskey then they can label it at the proof that it came out of the barrel at and call it barrel proof (see a full explanation here). But if they want to lower the proof down to what it was when the alcohol went into the barrel then they may choose to call it Full Proof. Well Full Proof goes into the barrel at 114 proof, so after the aging process Buffalo Trace adds enough pure water to bring the proof back down to 114 proof. 1792 Full Proof goes into the barrel at 125 proof and when they bottle it (i.e. when they remove it from the barrel) they add water to bring it back down to 125 proof.

One of the advantages of making their bourbons Full Proof is that they can then create a consistent product because they know the proof that they want to target. This means the proof can always be the same for the Weller Full Proof and there is a greater chance of controlling the final product at the time of bottling.

Some Full Proof Whiskeys

• Weller Full Proof Wheated Bourbon
• 1792 Full Proof Bourbon
• Benchmark Full Proof Bourbon
• Wheat Penny Full Proof Bourbon

Q & A

Q: What does “Full Proof” mean on a bourbon or whiskey label?

A: “Full Proof” indicates that the whiskey has been bottled at the exact same proof (ABV) it was when it originally went into the barrel for aging.

Q: Is “Full Proof” the same as “Barrel Proof” or “Cask Strength”?

A: No, these terms are distinctly different. While Full Proof refers to the alcohol content when the spirit enters the barrel, “Barrel Proof” refers to the proof of the whiskey when it comes out of the barrel after aging.

Q: How does a whiskey’s proof change while aging in the barrel?

A: Most American whiskey operations are located in warm climates, or they store their barrels in warm environments. Over time, this heat causes water to evaporate from the barrels, which actually increases the whiskey’s alcohol by volume (ABV) or proof.

Q: If the proof increases during aging, how is a “Full Proof” whiskey made?

A: Since the proof goes up while in the barrel (due to evaporation), distillers must add pure water to the whiskey after aging to lower the proof back down to its original entry level. For example, 1792 Full Proof enters the barrel at 125 proof, increases during aging, and is then diluted with water back down to 125 proof for bottling.

Q: Are there other terms that mean the same thing as Full Proof?

A: Yes. According to a 1979 ruling by the Federal Bureau of Alcohol, Tobacco, and Firearms (ATF), the terms Original Proof, Original Barrel Proof, and Entry Proof all mean the exact same thing as Full Proof.

Q: Why do distillers choose to make Full Proof bourbons?

A: One of the main advantages is consistency. Because the distillers are targeting a specific entry proof, they have a greater chance of controlling the final product and ensuring the proof remains identical across different batches.

Q: What are some examples of Full Proof whiskeys?

A: Some popular examples include Weller Full Proof Wheated Bourbon (which targets 114 proof), 1792 Full Proof Bourbon (which targets 125 proof), Benchmark Full Proof Bourbon, and Wheat Penny Full Proof Bourbon.