Talk:Bottled in bond

Untitled
Removed "whisky" as an alternate spelling of "whiskey". It is needlessly pedantic, superfluous to the article, and moreover by convention American and Irish variations of this spirit use the 'e', as distinct from Scottish, Welsh, Canadian and Japanese, which do not. Though variation exists, but this is not significant. 69.30.112.10 18:20, 14 December 2006 (UTC)
 * Preach, brother! R0m23 (talk) 05:21, 7 June 2008 (UTC)

The BIB Act applies to spirits in general, not just whiskeys, though most BIB labeled products are whiskeys. I will correct this and add a list of current BIB products. —Preceding unsigned comment added by Meyerlondon (talk • contribs) 22:53, 30 June 2010 (UTC)

Exactly where does the C.F.R. talk about this?
The article refers to "United States government's Standards of Identity for Distilled Spirits (27 C.F.R. 5.21, et. seq.)". However, I have looked at those sections and I didn't find any mention of "bottled in bond". Can someone provide a more specific reference and quote some words to search for? —BarrelProof (talk) 22:29, 16 December 2010 (UTC)


 * It's at 27 CFR 5.42(b)(3) and (b)(4).
 * — Preceding unsigned comment added by 108.45.99.112 (talk) 08:17, 30 March 2013‎ (UTC)

No longer a regulation
It might help to mention the tiny fact that the regulation of the "Bonded" whiskey by the federal government ceased in 1943.--MarioSmario (talk) 13:25, 1 March 2012 (UTC)
 * Can you please cite some credible source? —BarrelProof (talk) 07:08, 2 March 2012 (UTC)

It's definitely still regulated. See 27 CFR 5.42(b)(3) and (b)(4). 108.45.99.112 (talk) 08:17, 30 March 2013 (UTC)

Removed Old Forester
Removed Old Forester as it is not a bonded bourbon only a 100 proof bourbon. There are no claims to being bonded on the Signature bottle. — Preceding unsigned comment added by Hatch mpls (talk • contribs) 02:46, 26 August 2013 (UTC)

Some rather dubious statements here...
"as this means that the product contains a less diluted spirit with correspondingly more flavor."

"a less diluted spirit with correspondingly more flavor" -  There is no clear relationship between dilution and flavor specifically. The initial product of distillation is essentially mostly pure grain alcohol (excluding usually discarded methanol, or wood, alcohol produced prior to the still reaching its proper production temperature), and is typically diluted prior to either bottling for consumption or transfer to a barrel for aging, in order to render it less harsh and biting (not to mention somewhat less dramatically intoxicating). A typical immediate distillate might be between 150 and 180 proof, or thereabouts. It would be, again typically, reduced to around 150 or so proof before barrel aging, or to between 80 and 100 proof if bottled immediately for consumption. The flavor contained is normally a result of the specific grain mix used to produce the 'mash', so corn based distillates and rye based ones would have a different flavor range somewhat typical of the specific grain (or other starch or sugar source) type and batch. Some, such as that from pure wheat or potatoes, normally is characterized by a near 'tasteless' quality. In any event flavor and dilution are not specifically "corresponding", except in those case where the dilution is with specific flavoring agents, which themselves are not normally introduced in quantities substantial enough to much dilute the spirit. — Preceding unsigned comment added by 63.146.22.36 (talk) 18:08, 30 December 2015 (UTC)