If you do add water, how much?

[ForresterModern]

It is indeed romantic to indulge your thoughts with what is basically voodoo physics, psychology, and biology, when it comes to "opening up" aromas and flavors of a whisky by adding just a dash of water. But romantic or not it is voodoo. The science is relatively simple. The higher the alcohol content the more likely your good spectrum (pleasant flavor sensing) taste buds will be "burned" or chemically stunned temporarily such that they work less well (less sensitive and less efficeint), leaving predominately bitter sensitive taste buds. Hence the reason that higher alcohol content cask strenghts do taste better when diluted down a bit nearer to the ideal 40-43% alcohol by volume so that your pleasant sensitive buds can hang in there and provide your brain with more pleasant sensations. Cold also "blunts" the sensitivity of your tastebuds, which diminishes their ability again to pick up the whole spectrum of flavors present and "softens" the flavor by essentially putting a percentage of your taste bud to sleep, functionally. Cold also softens the flavor by decreasing the release of aeromatic esters which normally at room temperature evaporate from the whisky and add to your sensation of full flavor by stimulating your smell sensitive neurons in the nasal cavities. This is why cheap american beers are drunk cold, as your blunted tastebuds cannot tell that the actual full flavors are just not that good, in contradistinction to typical old world european style beers, and many domestic craft beers, are served minimally chilled or room temperature so as to allow their full bodies flavors and aromas can be best enjoyed. So, too strong can be bad, and cold can be bad if you wish to enjoy the full favors present. That is the biology part of it. But here is where the psychology part comes in---some people do not like the full and rich flavors of many malts, and make them more palatable to their tastes by diluting or chilling their whisky, as that suits thier particular "tastes".I always tell folks who are either trying whisky for the first time, or who have not liked it in their previous experiences, to take a small taste first and swish it around their mouths briefly before swallowing it. I tell them NEVER to judge any whisky from the first taste, because that first often unexpectedly full, rich and bright flavor can be too much for most folks, and the first swish and swallow allows the taste buds to be "shocked" into full awareness without being stunned into dormancy. I tell folks to only judge the whisky on the second small mouthfull a few moments later after the taste buds have been assaulted and awakened by that first "startling" taste. So the second taste (both biologically and psychologically) tastes better and then the whisky can be more properly enjoyed thereafter.
More voodoo---the pseudo physics of "surface tensions" changing to release more flavor after adding a few drops of water. As Penn & Teller are prone to say, Bullshyte. Diluted less full flavored whiskies taste better to a lot of people, more palatable, but that has nothing to do with any pseudo-science of any mystical effects of a few drops of water. Those folks would probably drink it neat if it came a little more dilute straight from the bottle..

From lessons learned. I always first try a nice new malt neat for the first few tastes, then decide if it is too strong for my personal tastes and might benefit from a slight dilution (typically caskstrengths above about 45-48% ---I have some as high as 62-63%). Never cold---if you drink expensive whisky cold you should probably be buying less expensive malts and drinking them neat at room temp---save yourself some money as you are wasting it by hiding the flavors and aromas of a nice single malt that is more expensive (think of it as buying a nice big steak and only eating half of it---wasted steak, wasted flavors). If I am going to dilute some of the strong stuff down from cask strength to be more palatable, I always use branch water/spring water or better yet water that comes from the same source as the water used to make the whisky itself. So, and this I have subjectively tested myself, Aberlour Abunadh tastes better with water from the small byrn that is used to feed the Aberlour distillery, than it does from simple spring water out of a plastic bottle (that is my personal probably voodoo or romantic ideas). Next, the narrow opening "nosing" glasses really do enhance the experience by keeping contained more of the volatile aromatic esters that give you the full but pleasant truly representative flavor of that malt. Lastly, if trying several different malts in a row, I try to stick with one stable of malts (my favorites--the various Glenmorangies) or at least in similar families if not from the same distillery (all lowlands, all speysides. all highlands, all islays, etc.) so as to keep my tastebuds focused on enjoying the different varieties.

Enough pontificating---I need a late night dram or to to help me sleep tonite. Remember that the above is just one man's O-----ymmv.

[Tarheel]

The essay by ForresterModern, just gave light to an issue my wife has had since her tongue cancer (and successful surgery). She started sipping spirits again and questions, 1) why does that burn so bad? 2) It tastes better when diluted, 3) room temperature is better, Why?

During a gala tonight (charity event that I hope to get a kilted photo) she will understand the nuances when she joins in toasts with her glass held high.

[Profane James]

I agree, great post...and I appreciate the invocation of Penn & Teller

[Jimmy the Celt]

Glad I found this thread, but something is a bit strange; the thread is apparently in the Pub section, but I only see four threads and this is not one of them!

I have been told I am odd for liking my whisky neat (both single malt and blended Scotch). I have tried adding a bit of spring water and felt like I had spoiled my dram. I tend to like heavily peated malts and even a small drop of water seems to put a big dent in the aroma and flavour profile. Even in the heat of a Texas summer I drink it neat, malt or blended/grain. I have just not been convinced that adding water is a good thing. That being said, I have yet to try anything above 55.5%, and I imagine it would be wise to cut anything above that!

I was wondering if I am indeed all that odd for my preference for neat whisky, but it does all come down to personal choice, doesn't it?

[Father Bill]

Glad I found this thread, but something is a bit strange; the thread is apparently in the Pub section, but I only see four threads and this is not one of them!

I'm not the forum technologist, but what I've noticed is that only those threads which have been used recently show up when you go to the subforum. All will show up however, in searches, including those that are closed or locked.

Bill+

[DyerStraits]

Glad I found this thread, but something is a bit strange; the thread is apparently in the Pub section, but I only see four threads and this is not one of them!

I have been told I am odd for liking my whisky neat (both single malt and blended Scotch). I have tried adding a bit of spring water and felt like I had spoiled my dram. I tend to like heavily peated malts and even a small drop of water seems to put a big dent in the aroma and flavour profile. Even in the heat of a Texas summer I drink it neat, malt or blended/grain. I have just not been convinced that adding water is a good thing. That being said, I have yet to try anything above 55.5%, and I imagine it would be wise to cut anything above that!

I was wondering if I am indeed all that odd for my preference for neat whisky, but it does all come down to personal choice, doesn't it?

You are most definitely not alone, Jim. As a fellow Peat Freak, I also enjoy my favorite Islay Malts nice and neat from a nosing glass, although I often do add a bit of water about halfway through, especially with Ardbeg--for it's famous Ouzo-like "milky" effect. If a whisky lends itself well to "sippin'", as they call it in Bourbon Country, by all means Take It Straight.

[GrymJack]

I like Scotch neat and in a glass that allows me to enjoy the scent when I drink. I'm to cheap to drink it often so I want to savor everything when I do.

[MacKenzie]

I'm not the forum technologist, but what I've noticed is that only those threads which have been used recently show up when you go to the subforum. All will show up however, in searches, including those that are closed or locked.

Bill+

Once in the sub-forum you can change the default value in the "Show threads from" drop-down list from "Last Month" to... whatever. Then click the "Show Threads" button.

[Pegasys]

scotch suffer the slings and arrows of H2oh? ... arugh?? ... huh it does make a difference in some types to my palate and nose . What I found more so however , is that most all the better quality scotch I have tried and bought a bottle or three is that if you can let the bottle sit after a few drams , like wine it ALWAYS seems to taste better the next day . My teacher for the last few years besides personal experience has been a well followed critic on youtube by the name of ralfystuff . I do prefer neat , at room temperature ... but if I can exercise patience ESPECIALLY with the Islay's , my hands down favorite my sense of taste and smell are doubly rewarded long before the octane hits my brain ...

[Father Bill]

Once in the sub-forum you can change the default value in the "Show threads from" drop-down list from "Last Month" to... whatever. Then click the "Show Threads" button.

There! I said I wasn't the technologist; Thanks!