Adding water to whisky...how does it work?

[IndianaBlues]

Okay, I know the "should I or shouldn't I?" question has been done to death, this one is a more scientific "why and how"?

A couple of drops of water supposedly opens up the flavours of the whisky, but how and why does it do this? My thinking is that as non-cask strength whiskies have had probably close to 1/3 bottle water added at source before bottling, what difference does a couple of extra drops make? Even cask strength whiskies must surely be approximately 1/3rd water (or perhaps another liquid?) to start with if they're usually around the 65% mark (plucked out of thin air)?

This is just one of the random questions that has been in my head for a number of years...but I just thought about putting it down on "paper" for others to answer!

[Timp]

The e-pistle 2009/03 on malt maniacs web site is by Neil Mailloux and entitled

The Chemistry of water and whisky.. Interesting read... Personally it's all a good excuse for more experimentation....

[opelfruit]

The water content of whisky is made up of (usually) local water from springs. When it's brought down to bottling strength the same water is used. This is not tap water, so whe nyou add tap water to your whisky you are adding all sorts of chemicals that are used to treat the water. This will effect the smell and taste.

Ideally, you should add the same type of water (or as close to it as you can) as the distillery us. So a highland spring water or something.

There is no other "liquid", it is only ethanol and water (as well as soluable components that have come from aging in wood) - I don't include the naughty business of maturing in wet casks here!

Whisky is at viscous synergy (water to ethanol ratio) at 46% abv. This is the point of maximum viscosity for a water/ethanol mix, so yummy mouth feel.

As you add water you increase the water to ethanol ratio which reduces viscosity and allows components of a whisky to move more freely, if these are also warmish (room temperature) they can move even more freely and more will escape the glass. Too much water and the ethanol will be too weak for any substantial aromas, so be careful. Cold has the opposite effect and is why adding ice will kill a whisky for nose and flavour.


Ethanol is antiseptic, it numbs your nose and your tongue. So reducing the amount of ethanol means that your taste buds and nose will be able to pick up more of the delicate notes that would otherwise be hidden by the alcohol. This is why master blenders dilute right down for blending - they don't want the booze, they want to find the nuances and complimentary notes.
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"Too much of anything is bad, but too much good whisky is barely enough."

[Crane]

For me a few drops of water can open up some whiskies but can kill others and this can vary depending on the person nosing and tasting it. There is no exact scientific answer. Personally I also enjoy the strength of alcohol which is diluted when adding water even only a few drops, taking some of the enjoyment out of it.

[Alexppp]

[opelfruit]

well, yes. Not going to be massively different though.
_________________
"Too much of anything is bad, but too much good whisky is barely enough."

[IndianaBlues]

Thanks for all the answers - very informative, especially the 46% optimal viscosity, something I hadn't ever considered before.

In terms of the flavour profile, I'm still not sure why they don't just add those extra couple of drops at source, or is it something to do with a reaction like oxidation from adding the fresh water just before drinking?

Or is it analogous to a bottle of squash, and they're just allowing you to "dilute to taste"?

[Alexppp]

It's very much a 'dilute to taste' thing - some people will get more out of their whisky if they bring it down to around 40%, others at 45-46% etc. If you watch Ralfy's reviews for example you'll notice that he regularly adds 3-4 teaspoons of water, whereas I find that amount drowns the whisky personally. To each their own!

Also I find some whiskies are at a perfect drinking strength at 48% for instance, whereas others at 46% or even 43% I enjoy more with a few drops of water.

[Alexppp]

[dramblersanonymous]

[Journeyman]

I use distilled water, to avoid any added elements from my local tap water. I'm not that experienced a taster, but, for me, I don't add water to anything below 50% ABV and typically do add water to anything above that, bringing it down to 50%. That's about where I find my taste buds getting overwhelmed by the power of the alcohol.

[James T]

I really doubt and haven't seen anything other than marketing nonsense to say any peat or minerals or whatever makes it through the water purifying stage, basically all whisky is made with pure water which most distilleries have a huge local source of, which they filter and purify before using it, the water source is why many distilleries were built in the location they are in.

Personally I think adding water to a whisky bottled at less than 50% takes more away than it gives. To me you are diluting the flavour. Some higher or cask strength whiskies need a drop to tame the alcohol which may numb the senses and prevent you from getting full enjoyment of the dram.

[IndianaBlues]