Rye and Bourbon are entered Into Barrels at 103 Proof (51.5% ABV). Although the typical industry entry proof is 125 proof, we believe that the lower 103 proof (51.5% ABV) level - which was historically regarded as the gold standard in Kentucky allows for the concentrated sugars in the toasted and charred wood to dissolve more readily into the distillate as it cycles in and out of the barrel. Even though the lower entry proof yields fewer bottles per barrel, we believe that the smooth flavor and richer mouthfeel makes it worth it.