Originally Posted by Jojo
There are only two elements that enhance the enjoyment of whisky and for that matter distilled spirits. That is pure water and air (oxygen to be precise). I am a true believer of the Vinturi Spirit or Wine Aerator, as it helps to induce oxygen into the spirit and unlock the nature aroma and flavor of the whisky, without stripping it of its chemical elements.
I would recommend the aerator any day.
And... just in case anyone is wondering if by inducing air (oxygen) to the spirit, won't it negatively affect the spirit as we so often hear what happens with whisky over a long period of time? That answer is no and that's because you are inducing air (oxygen) into the spirit for a short period and consuming the product immediately. So yes, if you leave the whisky exposed for a long period to air, it will oxidize the spirit slowly and certain elements will evaporate away. As for what we are referring to here, that is not the case.
This is exactly the kind of input I was looking for and I think I'll pick up one of the aerators to see if I can notice anything like the originally unexpected difference even a few drops of water can make.
Thanks for the in depth reply and I'll try to post back when I get one and try it out.