Newly distilled malt whisky is generally 115-120 deg proof as it comes off the still. It is generally watered down and bottled at 70 deg proof for the domestic British market. It has long been noted however that whisky bottled at full strength and diluted in the glass tastes superior to the same whisky diluted at bottling. This has never been adequately explained but has in recent years led to the availability of "cask strength" malt whiskies bottled at typically 100-110 deg proof (57-63% alcohol by volume). These may be drunk cautiously at their full strength but more commonly diluted with a small splash of water.