Indeed, the difference a handful of extra ABV percentage points can make, even to the same spirit, is fascinating. “On a trip to Guatemala I was introduced to an aged rum that was 46% ABV, in comparison to its regular counterpart at 40% ABV, and it completely transformed the experience,” says James Shearer, global beverage director for London restaurants Oblix, Zuma and Roka. “In my opinion, a higher ABV is the distiller’s way of perfecting the product for the drinker.” Cut to the overproof rum is made from blend of Trinidadian and Worthy Park Estate Jamaican rum infused with a blend of real natural spices. Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. The vast majority of our favourite spirits are diluted with water before they’re bottled, settling somewhere around 40% ABV. This isn’t necessarily a negative – if you have a preference for cask strength Scotch, there’s a solid case for diluting the dram with a touch of water before you drink it – but it does mean boozier bottlings, typically from 50% ABV upwards, are fewer in number. Beyond upping the alcohol content in the bottle, less dilution with water means a greater concentration of esters, fusel oils and other compounds – collectively known as congeners – in the final spirit, which carry through as flavour and complexity.

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