A Behind the Label suggestion for @Mark - Why 40% as a minimum ABV for spirits in the U.S.? It’s also 40% for whisky in the U.K., but lower minimum ABV for other spirits. Tequila and mezcal in Mexico is commonly bottled at 36-38% so exports to the U.S. have to be bottled at a higher proof to meet our 40% floor. (Cachaça in Brazil is similar, as is rum in much of Central America.) Is the U.S. 40% minimum based on something particular about the distilling process or a commercial convention? Is it an inheritance from British practice, or is there a distinct American tradition behind it? Not looking for answers here, but it’s a question I’ve been wondering about so I’m sharing it as a possible BTL prompt.

Posted by Scott Rogers at 2026-06-03 14:52:52 UTC