Should You Add Water to Whisky?
Should You Add Water to Whisky?
Introduction
The debate over whether to add water to whisky is a long-standing one among enthusiasts and connoisseurs. Some purists argue that whisky should be enjoyed neat, while others believe that a splash of water can enhance the experience. This blog delves into the science and art behind adding water to whisky, helping you decide what might be best for your palate.
The Science Behind Adding Water
Adding water to whisky can significantly alter its flavour profile. Whisky contains a complex mix of alcohol, water, and various flavour compounds. When water is added, it changes the concentration of these compounds, often making certain flavours more pronounced. For example, a study by chemists, Karlsson Bjorn and Friedman Ran at the University of Sweden found that adding water boosts the concentration of flavour compounds at the surface of the drink, enhancing its aroma1.
Many would argue that just using scientific modelling, whilst one cannot argue against this or their findings, misses the point and to really know you need people tasting the whisky to really know. Having performed the test many thousands of times personally and with customers we can agree that adding water does change the whisky, but every whisky is different and every person is different, and whilst with a particular whisky a percentage of people might prefer it with water, there will also be a percentage that prefer it neat.
Why Add Water?
- Reducing Alcohol Burn: High-proof whiskies, known as cask strength, can have a strong alcohol burn that masks the subtle flavours. Adding water can mellow out this burn, allowing you to appreciate the whisky’s complexity. Many serious whisky drinkers will say they prefer cask strength where others find them too strong.
- Releasing Aromas: Water can help release volatile compounds that contribute to the whisky’s aroma. This can make the tasting experience more enjoyable and nuanced as reported by the Swedish academics, and that can be experienced by anyone who gives it a try.
- Personal Preference: Ultimately, the decision to add water comes down to personal preference. Some people find that a few drops of water opens up the whisky, making it more enjoyable, whereas others find it makes the whisky less enjoyable.
How to Add Water
If you decide to add water to your whisky, it’s best to do so gradually. Start with a few drops and taste the whisky. You can always add more if needed. Using room-temperature water is generally recommended, as cold water can dull the flavours, but again this is purely personal preference.
Conclusion
Whether or not to add water, or indeed ice or whisky stones to whisky is entirely a personal choice and will differ from whisky to whisky and person to person. There are valid arguments on both sides, and the best way to find out what works for you is to experiment. Try your whisky neat, then with a few drops of water, and see which you prefer. After all, the ultimate goal is to enjoy your whisky to the fullest.
- Dilution of whisky - the molecular perspective:
https://lnu.diva-portal.org/smash/record.jsf?pid=diva2%3A1135149&dswid=-3462
https://lnu.diva-portal.org/smash/get/diva2:1135149/FULLTEXT01.pdf
Here is a summary of the paper:
- Whisky Dilution Process: Whisky is distilled to around 70% alcohol by volume and diluted to about 40% before bottling. Further dilution enhances its taste.
- Molecular Interactions: The taste of whisky is linked to amphipathic molecules like guaiacol. Dilution affects the molecular structure, enhancing the taste by increasing guaiacol’s presence at the liquid-air interface.
- Simulation Findings: Computer simulations showed that guaiacol prefers the liquid-air interface at lower ethanol concentrations, enhancing taste and aroma.
- Implications: Understanding these molecular interactions can help optimize the production of spirits and improve their taste.
Authors:
https://lnu.se/en/staff/bjorn.karlsson/
https://lnu.se/en/staff/ran.friedman/