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Favorite Scotch Whisky Region/Style?
Comments
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I've never cared for the results of adding a few drops. Barely dents the alcohol, but is like a sledge hammer on the subtle flavors.YellowSnow said:
I do this for sure on the high test bourbon. It makes a huge difference. Need to try again with single malt.Southerndawg said:
Many master distillers add just a bit of water to open the whiskey up, even at lower proofs. It's a real thing, and it does make a difference.PandaOrangeChiknDuck said:I will add, drinking Lowland scotch is like drinking piss.
Never drink scotch on the rocks or with an ice ball. It shows you're a novice, and likely a gigantic wuss. If the scotch is too strong, just give it literally a single drop or two of water. It changes the entire makeup of your pour. -
You can get into Talisker 10 for less than $70, put it on your list to tryYellowSnow said:@spuden Costco has Lagavulin 16 for $69.00 right now before tax. Hell of a deal. It's usually $89.00 at Total Wine.
It's far more polished than Laphroaig or Ardbeg 10.
https://www.youtube.com/watch?v=iR4xOCevrb8 -
Islay
#toosoonminion_doog said:
You can get into Talisker 10 for less than $70, put it on your list to tryYellowSnow said:@spuden Costco has Lagavulin 16 for $69.00 right now before tax. Hell of a deal. It's usually $89.00 at Total Wine.
It's far more polished than Laphroaig or Ardbeg 10.https://www.youtube.com/watch?v=iR4xOCevrb8 -
HighlandsI met some guys from Macallan and they basically said to never add water, except as a lesson why you should never add water.
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Speyside
That is over-generalizing but can be true.ThomasFremont said:I met some guys from Macallan and they basically said to never add water, except as a lesson why you should never add water.
https://www.sipdark.com/blogs/sipdark-blog/how-and-why-you-should-use-a-whiskey-water-dropper
WHY ADD WATER TO WHISKEY?
The main problem with adding ice to whiskey is not that water is inherently bad for whiskey – it’s that the quantity water isn’t perfectly measured. Just a tiny drop of water can change the way your whiskey tastes, and a drop too many can ruin the flavor entirely.
When you add water to your whiskey, you are changing the flavor on a molecular level. This is literally a science, meaning it’s important to start with the tiniest of drops. The amount of water you need to add depends entirely on the whiskey you’re drinking, because each bottling has such unique properties. Molecules in different kinds of whiskeys will be at different levels of solubility, meaning that adding a small drop of water will pull different flavors out of the whiskey.
People who drink hot whiskey, for instance, will bring out more oils. This can create a bitter flavor, or even bring out grassy notes. Drops of water can neutralize that change in flavor. Changes also occur when you add ice to whiskey. Fewer molecules will evaporate from the top of your glass, owing to the lower temperature. Drops of water can rebalance that, making a flavor seem less intense even at a lower temperature.
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This is getting way too precious. Adding water dilutes flavor.Mad_Son said:
That is over-generalizing but can be true.ThomasFremont said:I met some guys from Macallan and they basically said to never add water, except as a lesson why you should never add water.
https://www.sipdark.com/blogs/sipdark-blog/how-and-why-you-should-use-a-whiskey-water-dropper
WHY ADD WATER TO WHISKEY?
The main problem with adding ice to whiskey is not that water is inherently bad for whiskey – it’s that the quantity water isn’t perfectly measured. Just a tiny drop of water can change the way your whiskey tastes, and a drop too many can ruin the flavor entirely.
When you add water to your whiskey, you are changing the flavor on a molecular level. This is literally a science, meaning it’s important to start with the tiniest of drops. The amount of water you need to add depends entirely on the whiskey you’re drinking, because each bottling has such unique properties. Molecules in different kinds of whiskeys will be at different levels of solubility, meaning that adding a small drop of water will pull different flavors out of the whiskey.
People who drink hot whiskey, for instance, will bring out more oils. This can create a bitter flavor, or even bring out grassy notes. Drops of water can neutralize that change in flavor. Changes also occur when you add ice to whiskey. Fewer molecules will evaporate from the top of your glass, owing to the lower temperature. Drops of water can rebalance that, making a flavor seem less intense even at a lower temperature. -
Islay
I’m drinkig Lagavulin 16 as I type. It’s 86 proof. Doesn’t need water. Ardbeg 10 is 92 proof. A drop of two of water helps that one as it’s above 90 proof. That’s the cut off to add or not add IMO. And even then it’s just a few drops.minion_doog said:
This is getting way too precious. Adding water dilutes flavor.Mad_Son said:
That is over-generalizing but can be true.ThomasFremont said:I met some guys from Macallan and they basically said to never add water, except as a lesson why you should never add water.
https://www.sipdark.com/blogs/sipdark-blog/how-and-why-you-should-use-a-whiskey-water-dropper
WHY ADD WATER TO WHISKEY?
The main problem with adding ice to whiskey is not that water is inherently bad for whiskey – it’s that the quantity water isn’t perfectly measured. Just a tiny drop of water can change the way your whiskey tastes, and a drop too many can ruin the flavor entirely.
When you add water to your whiskey, you are changing the flavor on a molecular level. This is literally a science, meaning it’s important to start with the tiniest of drops. The amount of water you need to add depends entirely on the whiskey you’re drinking, because each bottling has such unique properties. Molecules in different kinds of whiskeys will be at different levels of solubility, meaning that adding a small drop of water will pull different flavors out of the whiskey.
People who drink hot whiskey, for instance, will bring out more oils. This can create a bitter flavor, or even bring out grassy notes. Drops of water can neutralize that change in flavor. Changes also occur when you add ice to whiskey. Fewer molecules will evaporate from the top of your glass, owing to the lower temperature. Drops of water can rebalance that, making a flavor seem less intense even at a lower temperature. -
Rules and science are great guidelines in the beginning, drink it how you likeYellowSnow said:
I’m drinkig Lagavulin 16 as I type. It’s 86 proof. Doesn’t need water. Ardbeg 10 is 92 proof. A drop of two of water helps that one as it’s above 90 proof. That’s the cut off to add or not add IMO. And even then it’s just a few drops.minion_doog said:
This is getting way too precious. Adding water dilutes flavor.Mad_Son said:
That is over-generalizing but can be true.ThomasFremont said:I met some guys from Macallan and they basically said to never add water, except as a lesson why you should never add water.
https://www.sipdark.com/blogs/sipdark-blog/how-and-why-you-should-use-a-whiskey-water-dropper
WHY ADD WATER TO WHISKEY?
The main problem with adding ice to whiskey is not that water is inherently bad for whiskey – it’s that the quantity water isn’t perfectly measured. Just a tiny drop of water can change the way your whiskey tastes, and a drop too many can ruin the flavor entirely.
When you add water to your whiskey, you are changing the flavor on a molecular level. This is literally a science, meaning it’s important to start with the tiniest of drops. The amount of water you need to add depends entirely on the whiskey you’re drinking, because each bottling has such unique properties. Molecules in different kinds of whiskeys will be at different levels of solubility, meaning that adding a small drop of water will pull different flavors out of the whiskey.
People who drink hot whiskey, for instance, will bring out more oils. This can create a bitter flavor, or even bring out grassy notes. Drops of water can neutralize that change in flavor. Changes also occur when you add ice to whiskey. Fewer molecules will evaporate from the top of your glass, owing to the lower temperature. Drops of water can rebalance that, making a flavor seem less intense even at a lower temperature. -
Islay
Which is what I do. But generally the higher the proof the more it can hold up to a little water.minion_doog said:
Rules and science are great guidelines in the beginning, drink it how you likeYellowSnow said:
I’m drinkig Lagavulin 16 as I type. It’s 86 proof. Doesn’t need water. Ardbeg 10 is 92 proof. A drop of two of water helps that one as it’s above 90 proof. That’s the cut off to add or not add IMO. And even then it’s just a few drops.minion_doog said:
This is getting way too precious. Adding water dilutes flavor.Mad_Son said:
That is over-generalizing but can be true.ThomasFremont said:I met some guys from Macallan and they basically said to never add water, except as a lesson why you should never add water.
https://www.sipdark.com/blogs/sipdark-blog/how-and-why-you-should-use-a-whiskey-water-dropper
WHY ADD WATER TO WHISKEY?
The main problem with adding ice to whiskey is not that water is inherently bad for whiskey – it’s that the quantity water isn’t perfectly measured. Just a tiny drop of water can change the way your whiskey tastes, and a drop too many can ruin the flavor entirely.
When you add water to your whiskey, you are changing the flavor on a molecular level. This is literally a science, meaning it’s important to start with the tiniest of drops. The amount of water you need to add depends entirely on the whiskey you’re drinking, because each bottling has such unique properties. Molecules in different kinds of whiskeys will be at different levels of solubility, meaning that adding a small drop of water will pull different flavors out of the whiskey.
People who drink hot whiskey, for instance, will bring out more oils. This can create a bitter flavor, or even bring out grassy notes. Drops of water can neutralize that change in flavor. Changes also occur when you add ice to whiskey. Fewer molecules will evaporate from the top of your glass, owing to the lower temperature. Drops of water can rebalance that, making a flavor seem less intense even at a lower temperature.
I made a manhattan tonight earlier with old grandad 117. Maybe the best one I’ve made. Higher proof holds together in the shaker and tastes god damned delicious. -
Speyside
You add a single drop of water to get different solubility oils to the surface. If you think that it tastes different because of dilution then you need to understand you don't belong in these conversations so you don't embarrass yourself in front of people you know in real life. Stick to just drinking it.minion_doog said:
This is getting way too precious. Adding water dilutes flavor.Mad_Son said:
That is over-generalizing but can be true.ThomasFremont said:I met some guys from Macallan and they basically said to never add water, except as a lesson why you should never add water.
https://www.sipdark.com/blogs/sipdark-blog/how-and-why-you-should-use-a-whiskey-water-dropper
WHY ADD WATER TO WHISKEY?
The main problem with adding ice to whiskey is not that water is inherently bad for whiskey – it’s that the quantity water isn’t perfectly measured. Just a tiny drop of water can change the way your whiskey tastes, and a drop too many can ruin the flavor entirely.
When you add water to your whiskey, you are changing the flavor on a molecular level. This is literally a science, meaning it’s important to start with the tiniest of drops. The amount of water you need to add depends entirely on the whiskey you’re drinking, because each bottling has such unique properties. Molecules in different kinds of whiskeys will be at different levels of solubility, meaning that adding a small drop of water will pull different flavors out of the whiskey.
People who drink hot whiskey, for instance, will bring out more oils. This can create a bitter flavor, or even bring out grassy notes. Drops of water can neutralize that change in flavor. Changes also occur when you add ice to whiskey. Fewer molecules will evaporate from the top of your glass, owing to the lower temperature. Drops of water can rebalance that, making a flavor seem less intense even at a lower temperature.
