100 U.K. Proof: A Taste of History

Have you ever noticed that, since two years ago, some of Wilson & Morgan’s bottlings have been released at a curious "100 U.K. Proof" with a red statement on the label? Well, it’s not only a quirk…

We started in 2019, with the release of a Macduff distilled in 2006. The initial reason was rather practical: it was an almost brutal whisky when tasted straight from the cask. At cask strength, it would have been not only too strong, but its alcohol would have covered all its complex nuances. Of course we wanted to retain its bold character, but at a more reasonable proof. 50%? No, too low. 55%? Already better. By tasting, we found out that the best compromise was around 57%, and this sparked some “history lesson” in Fabio Rossi’s mind…

 

During the 16th/17th century in U.K., there was an easy method (said to be developed in the Navy) to check if a whisky had been watered down. A method which involved no scientific measurement, but rather an empirical test: adding gunpowder to the whisky, and setting fire to the mixture. If the gunpowder would explode, the whisky was considered “pure” and “above 100 U.K. Proof”. If it wouldn’t, then it would be “below 100 U.K. Proof”.

Later studies determined that the threshold was equivalent to an ABV of exactly 57.1%... and that is what we are bottling some of our releases at!

 

 

 

So, while our bottlings are made according to precise measurements… it’s a homage to a method rooted in tradition, a funny old "standard" that we revived to make a little piece of whisky history known again! And it's also a nice ABV for an experienced taster: less brutal than cask strength, but still with a huge impact.

Are you ready to discover the magic of traditional 100 U.K. Proof? What a better way to do that, than by trying our new LINKWOOD 2008-21 “Sherry Finish PX” 100 U.K. Proof 57.1% (W&M369)?

It’s a fruity and juicy Speyside malt, with big notes of sultana raisins, oranges and dried plums…  

 
You won’t be disappointed!