conbert wrote: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.
Good pointThe Third Dram wrote: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
Johnny Murgatroyd wrote: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.
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