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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.
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