I've done 3 distillery tours and tastings, and at each one we were advised to add a small amount of water. Ideally, use fresh spring water, in it's absence use bottled water.
The explanation was this breaks the surface tension of the whisky and allows it to "breath". They ere talking in terms of around 50% water to whisky as a maximum...
But, of course, it's meant to be enjoyed - so try different amounts (or none) and see what suits you. data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
What exactly is the 'surface tension of the whisky' and why does it need to be broken...
Not a Whisky drinker what so ever but, I was up in Scotland at a place called Inveraray a couple of years back and was browsing in a Whisky shop with my Bro-in-law (who does like a nice malt). Whilst we were there a group of Japanese tourists came in and one of them asked to look at a bottle that was in a display case. We were getting served next to him while he was having a look at it and I was looking the price tag on it. I thought it said £100.00 which I thought, "Christ, that's expensive".
My jaw literally hit the floor when he bought it though! I'd misread it. It was £10000..!!!! I can't remember now what make it was (I'd never heard of it) and he was obviously a collector but, - £10000 for a bottle of Whisky...! We did look it up at the time back at the hotel (as I took a picture of it on my phone) and it was an old bottle produced in a very limited quantity. Don't know if the price he paid was the actual market value or OTT collector value but, he obviously felt it was worth it and was laughing his head off. How the other half roll data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
I have to say though that the smell in that shop was glorious. It smelt of Christmas. Really heady and warm.
Well it breaks the tension that holds the molecules together, you only need a drop and it will result in a little bit of heat being released due to the chemical reaction and that releases a little bit more aroma and therefore more taste, its done by all the blenders at every distillery for that purpose data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7.
Thanks, any evidence for this exothermic reaction?I thought whisky was mostly water anyway.
I guess the evidence (if that's the word) is that provided by the distillers - who ought to know their own product. Having the same information from 3 different companies suggests there's something in it.
Give it a go - by all means, if you prefer it neat then go for it data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Can't remember the science behind it - can probably Google it though...
There's definitely some whiskies that benefit from a drop of water (just a drop, right enough) - Monkey Shoulder being the most obvious example.
I don't tend to add it to Laphroaig or Lagavulin, but will with Edradour - definitely a personal taste thing as it can make a big difference
I just received this bottle today in the post
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Still debating whether to open it. I couldn't afford the Yamazaki Sherry cask 2013 at £850!!! lol
I also got a Yamazaki Mizunara 2013 on the way.
I was lucky enough to get a bottle of Yamazaki 12 for chrimbo and it's up their with my favourites.
Nice one!
I am currently bidding on a Yamazaki 18 year old, Will find out on Sunday if I will win it for a decent ish price.