Whiskey labels can be a minefield of terms that sound impressive but don’t always make sense at first glance. What exactly is “cask strength”? Is “bottled-in-bond” a quality stamp or a government requirement? And what’s the difference between “single barrel” and “small batch”? Whether you’re new to whiskey or just looking to shop smarter, understanding these key terms can help you decode a bottle before you ever pop the cork.
Let’s start with cask strength, also called barrel proof. This refers to whiskey that’s bottled straight from the barrel, without added water to lower the alcohol content. Cask strength whiskeys typically have higher ABVs (often between 55%–65%), offering concentrated flavor and aroma. They’re beloved by whiskey purists and collectors for their intensity and complexity. Examples include Booker’s Bourbon and Aberlour A’bunadh.
Bottled-in-bond is a uniquely American designation dating back to the Bottled-in-Bond Act of 1897. For a whiskey to carry this label, it must be the product of one distillation season, made by one distiller, at one distillery, and aged for at least four years in a federally bonded warehouse. It also must be bottled at exactly 100 proof (50% ABV). This designation was created to assure quality and authenticity in a time when adulterated spirits were common. Today, it still serves as a mark of tradition and consistency. Look for classics like Old Forester 1897 or Rittenhouse Rye.
Single barrel means that every bottle in that release comes from one individual barrel, rather than being blended with others for consistency. This leads to subtle variations from bottle to bottle—even within the same brand. It’s a great way to experience a whiskey’s unique character. Notable examples include Blanton’s Single Barrel and Four Roses Single Barrel.
Small batch is a bit trickier. While it implies that the whiskey was made in limited quantities, there’s no legal definition. Some brands blend a few dozen barrels, others use a few hundred. It’s more of a marketing term, though it often denotes a mid-point between mass-market and single barrel releases. Elijah Craig Small Batch and Maker’s Mark 46 fall into this category.
You might also see terms like non-chill filtered, meaning the whiskey hasn’t gone through a process that removes compounds which can cloud up in cold temperatures. This is often favored by enthusiasts because it preserves mouthfeel and flavor oils.
Other common phrases include:
- Straight whiskey: Aged for at least two years and not blended with additives or neutral spirits.
- Age statement: Indicates the youngest whiskey in the bottle. A 12-year-old whiskey could contain older liquid, but never younger.
Understanding these terms doesn’t just help at the store—it enhances your tasting experience. When you pour a cask strength bourbon or a non-chill filtered Scotch, you’ll know what choices the distiller made and how they affect what’s in your glass.
