overproof

adj

1. (not-comparable)Possessing a higher proportion of alcohol than proof spirit.

   “Leeward Island Rums are but seldom brought to this country at a higher rate of strength, than eight or ten per cent. overproof.”

   “In overproof spirit, the per centage overproof always represents the quantity of water it will take to reduce it to proof. By adding its per centage overproof to 100, we obtain a number, which, multiplied by any number of gallons, and divided by 100, will give the exact number of proof gallons which is contained in the given quantity of spirit of that strength.”

   “Now the rum, as has been said, was criminally overproof, and they had had no intoxicants for a long time. And so a couple of stiff drinks produced a beautiful and generous expansion of soul. The mean cabin became larger, the fire warmer and more cheerful, and life generally of a more roseate hue. They began to feel the prodigal Thanksgiving spirit, and to regret their limited opportunities for satisfying it.”

   “The Zombie, created by Don the Beachcomber, first appeared in 1934 as a hangover cure. […] The rule of no more than two per person was in place from the moment of its conception, due to the sheer amount of booze in the drink, not to mention the overproof rum float on top, and this still remains in place in many venues to this day.”

noun

1. A spirit possessing a higher proportion of alcohol than proof spirit.

   “[E]ach degree of the hydrometer, when at or near proof, is about a quart in a hundred gallons stronger or weaker, as the hydrometer vibrates under or over the silver speck or sight on the index or upper stem; at the intermediate or strong overproofs, is about a pint in ditto; and at the low underproofs is about three pints in ditto.”

   “Bustle, Jack, bustle. Show us the best—the very best—the over-proof that you keep for your own drinking, Jack!”

verb

1. (transitive)To proof (allow dough containing yeast to rise) excessively.

   “The product may have an open or irregular grain because of the following: a. Underproofing or Overproofing the Dough. b. Too Little Fermentation. c. Baking in an Oven That is Too Cool.”

   “Learn when dough is ready to be shaped. When the first rise is complete, dough should feel airy and have a lightness to it. […] With time, you will learn when the dough's lightness is good and be able to catch it before it overproofs.”