120 to 80 proof?

**turpin** · 9th January 11, 08:29 AM

Hope this isn't considered heresy. I've been drinking good scotch for a while in its many incarnations, but generally in the 80 to 86 proof range. I bought a bottle of single cask Islay from Royal Mile Whiskies at cask strength (60%). Conventional wisdom is that yo add a few drops of water to open the flavor. I did the math and, in order to bring the 60% to a more "normal" range I would add half again as much water as whisky. so one ounce 60% whisky pluse 1/2 ounce water = 40% whisky.

I tried it, it tasted fine, and my 750 ml bottle will now go half again as far. Does anyone else do this? Who drinks their cask strength whisky straight?

**Jack Daw** · 9th January 11, 08:32 AM

I do, but very carefully.

**artificer** · 9th January 11, 09:05 AM

I add just a few drops more water than normal, but nothing like diluting down to 'standard' strength.

**Lime** · 9th January 11, 09:19 AM

It depends on the Whisky, and the person, but you can dilute to taste. With a stronger whisky you will be able to experience and enjoy a wider range of flavour if you dilute it a little. Some whisky will be able to take as much as a third again of water, some only a few drops... and some nothing at all.

Don't worry!

If you add too much water you can always add some more whisky. (hic).

**AKScott** · 9th January 11, 09:59 AM

I add just enough water (usually two or three drops) for the nose to develop.

I think you should add just enough water to have a beverage you enjoy, and not feel you need to apologize. Thank heavens you aren't using ice or soda water or worse.

**beloitpiper** · 9th January 11, 10:51 AM

I never drink cask strength neat, about three drops of water should be enough to open up the aromas.

I'm not one to tell somebody how to drink their whisky, but adding half an ounce of water to an ounce of whisky...well...you're going to lose some pretty interesting flavors! Cask strength is usually unchillfiltered and will have a lot more oils and flavor compounds than proofed whisky. If you add that much water, you won't be able to taste and experience all the nuances and aromas that make cask strength so wonderful!

**Oldhiker** · 9th January 11, 11:05 AM

found out the hard way that drinking cask undiluted will make you lips and mouth go numb with just a wee dram.

**Big Mikey** · 9th January 11, 02:24 PM

You add as much water as you need to in order for you to enjoy what is in the glass. Forget the guide books and "traditional" advice. I have a bottle of Booker's Bourbon that if I recall is 123 proof. I tried it straight up and it was very bitey, a little water started to "friendly" it up but at about 2 to 1 (bourbon to water) it was a fine sip. Now, generally when I drink anything below 100 proof, it is neat or up to a half teaspoon of water. (my pouring hand tends to the heavy side) I find that works well for my palate. This sage advice from one who used to shoot Everclear! Please remember this is just one, fat old mans' opinion.

**ForresterModern** · 9th January 11, 04:52 PM

I've several cask strength bottles and still take them straight as an arrow. The only water my scotch glasses ever see is in the washing. I think the added strength is one of the charms of the special bottlings over the off the shelf standard fair at ofter a third less strength alcohol content. I do however sip more gently and savor more longly. And I do have a couple that I believe could peel paint if given the opportunity. If I were the worrying type I would be wondering what the stuff was doing to the lining of my esophagus and stomach, but as long as I can finish the glass without chest pain I consider it successful adventure and forego the worry.

j

**artificer** · 9th January 11, 05:38 PM

Originally Posted by ForresterModern

I've several cask strength bottles and still take them straight as an arrow. The only water my scotch glasses ever see is in the washing. I think the added strength is one of the charms of the special bottlings over the off the shelf standard fair at ofter a third less strength alcohol content. I do however sip more gently and savor more longly. And I do have a couple that I believe could peel paint if given the opportunity. If I were the worrying type I would be wondering what the stuff was doing to the lining of my esophagus and stomach, but as long as I can finish the glass without chest pain I consider it successful adventure and forego the worry.

j

There are actually several scientific papers on the hows and whys of adding water to Scotch and what it does.
http://blog.khymos.org/2007/06/03/ne...sky-and-water/