If you do add water, how much?

[Father Bill]

I know that there are those who say to never add water to your Scotch. I also know there are those who say never to drink it with ice.

There are also those who say never to drink it without water. While those of other persuasions may wish to chime in, it's particularly the latter group whose comments will interest me.

Whatever your preference, please share your logic.

Slainte!

[NPG]

I no longer drink, but my personal preference was Talisker neat. I like the heavy peaty taste which I always felt water interfered with. That being said, I do not mind on the rocks with a single cube, the logic being that the melting of the ice will not dilute as much or too quickly in this case.

[Liam]

With cask strength single malts, I like to add sufficient water to reduce the strength to 40% or so. Single malts that are already 40% I add a drop or two. Occasionally in the Summer, I will fill a tumbler with ice cubes and add 3-4 shots of a blended Scotch such as Cutty Sark or Ballantine's - my version of an adult slurpee.
Cheers....

[sailortats]

If I am drinking a very good whisky I prefer it with no more than a single small drop of water and no ice. For some reason it seems to enhance the flavor. If I am drinking "well" scotch in the pub then I follow the advice of the Kingston Trio.
"Scotch and Soda" on the rocks

[Todd Bradshaw]

We usually drink Old Pulteney or Aberfeldy twelve year from a nosing glass with no ice and maybe a teaspoon of water added. After it sits for a few minutes I think it opens it up and makes it bloom to a more flavorful smell and taste. Some other brands, maybe more water, maybe less, depending on prior experiments and just what we happened to like best. With the cheaper blends, usually on the rocks with a splash, as they often just don't have that much aroma to enjoy and make a big deal out of. We've found that one of the best ways to avoid overdoing consumption is to get the most out of it when you do have some. And don't underestimate the importance of the proper glass. If you intend to enjoy sipping it, it can make a surprising difference in how you experience the flavors.

[Jock Scot]

Well it depends! It depends on mood, time of day, what we have eaten, what we have eaten the night before, the cigar, pipe tobacco, cigarette we have smoked and when, and possibly more intangible things such as the wind blowing off the sea.

Now the mood thing is interesting, my father used to say to me in my youth, that whisky is a mood drink. It has taken me almost a lifetimes intensive study to understand what he meant and he was right. It is! I also discovered its also helpful to stick to one, perhaps two, brands of whisky, so you have a good chance of matching your mood and taste buds with the whisky, although its still somewhat of a lottery and this is where a wee drop of water can help. Whilst all whiskies are good, my go to whiskies are Talisker and Highland Park.

When the mood takes I sometimes-----rarely----- add a wee teaspoon of water(NOT treated tap water!) and swill the water and whisky together, it does alter the taste makeup quite a bit and can on occasion make the drink very acceptable. I am not a fan of ice in whisky, but a whisky mac( ginger wine and whisky) can make a fine winter warmer whilst out on the hill, or whilst out with the hounds.

[ASinclair]

I usually drink single malt neat. With blended Scotch, I like lots of ice.

[The Q]

The only water to go near my Highland Park is that used to wash the glass....

[bdkilted]

I drink it neat most of the time. Occassionally I will put just a couple drops of water which opens the bouquet. I will admit to adding a cube of ice during the summer, but I do live in Texas where it can be over 100 degree farenhiet in the summer, so a cool drink is away appreciated. I don't think I would ever put ice in a single malt if I lived a a cooler clime.

[GrainReaper]

I put a cube in my glass and Let it sit for a moment or two as I open the bottle, whirl it around, then dump the cube and pour the scotch into the glass, I do the same thing with vermouth (whirl and dump) when making a Martini or Gibson