What is the difference, aside from the alcohol proof, between "regular" single malt and "cask strength?" Does it taste different? How do they reduce the alcohol - do they mix water in before bottling to reduce it to (usually) 40%? Or is the 40% a level at which they bottle most of it, and for a stronger brew they leave some of it in the cask longer? If the higher the amount of alcohol means more sugars have been used in the fermentation process, is cask strength less-sweet?

SRS