What does a distillery mean when it refers to "cutting" the bourbon?

When a distillery refers to "cutting" the bourbon, it specifically means diluting the distilled spirit with water to achieve a desired alcohol content. This process is essential for several reasons. Primarily, once the bourbon has been distilled, it often has a higher alcohol content than what is typically desired for bottling, which is usually around 40% ABV (alcohol by volume). By adding water, distillers can bring the bourbon down to the appropriate level, enhancing drinkability while maintaining the flavor profile.

Cutting is a critical step because the interaction of the spirit with water can also help to unlock and soften certain flavors, making them more pronounced when tasted. Thus, the practice of cutting bourbon is not merely about lowering its strength but is also about achieving a balance of flavors that would be appealing to consumers.

The other choices do not accurately reflect the meaning of "cutting" in the context of bourbon production. While additives may be used to adjust flavors, this is not the process referred to as cutting. Aging bourbon for a shorter duration would not involve cutting, nor does blending batches together necessarily relate to dilution processes. Each of these areas pertains to different aspects of bourbon production.