Cask Strength Question

[conbert]

I understand the notion that whiskies that are around the 46% abv mark and above tend to have more flavour than your 40% equivalent. I understand that more alcohol content means more flavour held in the spirit.

However, why is it most will add many teaspoons to reduce it down to around 35-40%? Aren't we just missing the point? Many whiskies I've tried at around 50%-60% just need a small drop/splash of water to open it up, but I don't usually find myself adding teaspoons as I find that I soon start to lose the flavour.

I know every whisky is not the same (and I am missing something here) so please someone enlighten me!

Thanks!

[C57]

Not at all. While there may be more flavour "locked in" to the higher strength whiskies (and I don't accept that is a given) many aromas (and therefore flavours, because flavour is mostly aroma) are "unlocked" by the addition of water and the reactions it causes.

[The Third Dram]

However, why is it most will add many teaspoons to reduce it down to around 35-40%? Aren't we just missing the point? Many whiskies I've tried at around 50%-60% just need a small drop/splash of water to open it up, but I don't usually find myself adding teaspoons as I find that I soon start to lose the flavour.

Personally, I believe the assertion contained within your first question misses the mark by a bit. I, for one, certainly would not reduce a high proof or cask strength whisky to such a low alcoholic level. And I'm reasonably sure I'm not alone here. Each and every high proof or cask strength whisky will react differently when various degrees of water are added. Not to mention that each individual taster's palate will dictate a wide range of personal preferences/tolerances as concerns alcoholic strength/spiritiness versus softness/drinkability. And even this last mentioned factor may vary a fair amount depending on moment-to-moment preferences/circumstances.

Next point: Reducing a high proof or cask strength whisky by the addition of water solely in order to open up the aromatic spectrum is a quite distinct exercise from adding water to said whisky in order to create an optimum flavour impact. The two (in terms of the amount of water added) are simply almost never the same. This is precisely why I find the guidelines periodically offered on the back labels of such whiskies (such as the classic Rare Malts Selection suggestion to pour 2 parts water to 1 part whisky... why on earth would anyone do that?) so humourous. It's one thing to try to extract as much as possible (in terms of nuances of fragrance) from nosing a spirit. Quite another to actually drink and enjoy that spirit!

All of which is to say that the 'drop of water at a time' approach remains the best option if one is imbibing for sheer pleasure. Every high proof or cask strength whisky is its own unique 'beast'. Some can withstand a fair quantity of additional water and still spring forth from the glass in fine form, while others may begain to fall apart with only a little water on top.

Let your taste buds be the judge.

[Yello to Mello]

I do appreciate some CS whiskies but I think ABV in whisky are underlooked. There are some whiskies thatt are bottled at 40% because its ideal at that amount, maybe a little lower.

[C57]

Reducing a high proof or cask strength whisky by the addition of water solely in order to open up the aromatic spectrum is a quite distinct exercise from adding water to said whisky in order to create an optimum flavour impact. The two (in terms of the amount of water added) are simply almost never the same

Good point

[Johnny Murgatroyd]

I understand that a cask strength whisky which has been reduced to 46% by the addition of water immediately before consumption will not smell or taste the same as a whisky that was reduced to 46% in the factory. It's a question of timing; the benefit of adding water to release smells and flavours is lost after a bit.

[DavidUK]

I understand that a cask strength whisky which has been reduced to 46% by the addition of water immediately before consumption will not smell or taste the same as a whisky that was reduced to 46% in the factory. It's a question of timing; the benefit of adding water to release smells and flavours is lost after a bit.

That's how I understood it as well.

[The Third Dram]

An interesting experiment foisted on me (I ended up being the 'guinea pig', likely because I'd asked one too many questions during the tour) by our guide, John, as we assembled in the 'tasting room' at Oban Distillery a couple of years ago:

The whisky was Oban 14 Year Old (43%ABV)...

1. As it poured: Just as I would have expected - the 'standard' range of fragrances and flavours.
2. With a single drop of water (literally, and deftly, 'dropped' into my glass by John from a distance of approximately a foot) but NOT swirled: Surprise! Almost an 'explosion' of focused aroma and taste, as though the whisky had been 'live-wired', accentuating the primary characteristics (saltiness and fruit predominantly), yet perhaps somewhat 'hiding' the secondary traits.
3. After swirling in the glass: A 'broadened' spectrum of scents and flavours exhibiting greater subtlety, though perhaps at the loss of a degree of impact.

More than one way to enjoy whisky!

[Nick Brown]

I tried a great number of cask strength samples at the SMWS. We tried each neat and then added allot of water (probably about 50-50). Water killed some whiskies but others changed completely. In particular, floral and sweet flavours tended to come through and some of these flavours were undetectable at full strength. This mirrors my previous experience with Dalwhinnie (not a cask strength whisky). Most whiskies seem to have acpoint at which water floods them, but most seem to be able to take quite a bit of water.

Never bothered with teaspoons or droppers. I just put a glass under a lightly running tap.