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What is your advice for adding water to whisky?Is it a question of just when it's over 50%? I added some water to a Balblair 03 and it totally changes the flavour into something altogether more creamy. I've added water to Japanese whiskies and it has killed the taste completely. So generally I never add water. Is there any way to know what the effect of the water will be?Thanks.#whiskycom
I am afraid, there is no chance to know in advance what will happen. I typically dilute if the whisky has more than 50%, because I do not wan't to paralyze my taste buds. If the whisky does not taste with a lower ABV I declare it as a bad whisky then.Typically whiskies matured in better casks have a better dilution ability. Light and pale whiskies might get watery earlier.
I only add water to CS scotch and I don't buy those often. Seems to me water maximize a part of the flavor profile I don't care for. But I might be wrong...
"pasvraiment" wrote:I only add water to CS scotch and I don't buy those often. Seems to me water maximize a part of the flavor profile I don't care for. But I might be wrong...
Thanks for your responses, Horst and everyone else.I guess it's part of the fun of discovering new whiskies.
Here's an interesting article in the Smithsonian Magazine. The header is somewhat misleading, but it provides some information anyway.
@hriveran Hey. You didn't include the link to the Smithsonian article...
Probably is this one:
The information you share is very useful. It is closely related to my work and has helped me grow. Thank you!
@Vasco Cheers. Did you know the Smithsonian has a beer scholar on staff? The best job ever... http://www.smithsonianmag.com/smithsonian-institution/raise-glass-meet-smithsonians-new-beer-scholar-180961961/
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