Why scotch and water

So what could be more authentic than diluting the Scottish national drink with Scottish water? Scotland is predominantly made of granite rocks and sandstone. Rain water that flows over or through these rock layers contains very few minerals, as the analysis below shows.

Unfortunately, most of the commercially available mineral waters have a much higher mineral content than the tap water in the Scottish highlands and on the isles. Look for the analysis results on the bottle when you choose your water. Also, please use only still mineral waters, since sparkling water would make the Whisky uneasy on the tongue and would influence the taste negatively due to the solved carbon dioxide. Salt and hydrogen carbonate have the biggest influence on the taste of mineral water.

The following table shows the classification of the waters presented here with regard to these two components. The mineral waters in the lower left corner are especially suited for the dilution of our beloved Single Malt Whisky. Warning: Never drink larger quantities of pure distilled water. The lack of ions can severely disturb your body 's mineral balance and can even pose a threat to your life. That's why you should always add an appropriate quantity of Single Malt Whisky to your distilled water.

See the vast collection of whiskys and whiskeys from around the world. Watch Horst Luening talk about the living cask. It is a blend of many whiskies that changes over time. Download your Whisky Guide for your own Tasting at home.

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The following cookies and technologies are required for displaying Social Media content of third party providers like YouTube, Instagram, etc. I often like to recommend what is called the blink test. I start by tasting the whisky neat. I generally enjoy my whisky at a point where the alcohol is present but not so strong that it distracts me from tasting all of the flavors being offered.

Take for instance Cask This is a year-old Speyside whisky bottled at At natural cask strength, the spirit is exactly as the name suggests. The aroma and flavor profile is sweet and fruity but much of that can be masked by the sheer octane of the alcohol. Adding a dash of water to this whisky will subdue the heat of the alcohol and release more of its orchard fruit and honey notes. Your palate may prefer it with a few more drops or perhaps at natural cask strength. Finding your own equilibrium takes a bit of practice but once you get there, I think you will find it quite rewarding.

Most people who add water to whisky just wing it. They pour some whisky, and splash in a little water. Adding a little room temperature water dampens the alcohol so those other flavors can come through.

Impressions of sweetness and bitterness on the palate also decrease in concert with temperature. Because bourbon is so robust, experts such as Booker Noe say you can dilute it up to equal parts whiskey and water without losing the essential flavor structure of the spirit.

Experiment to find your ideal proof. Start with a known volume of whisky, say 2 ounces. Pour a known volume of water into a graduated cylinder.

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