Whilst water is fine, it’s probably best to avoid ice.
You’d be surprised how many supposed connoisseurs scoff when you tell them you add water to a dram. It’s one of the more controversial aspects to whisky drinking (if that’s not an oxymoron) but, believe it or not, a debate really does exist over the merits of H2O in a dram.
So what does water do? Unlike coke, lemonade or other ghastly mixers, it’s certainly not intended to mask the taste or the aroma of whisky. Nor is it for those who ‘can’t handle’ their drink; even with the addition of water, you’re drinking something that’s as strong as neat vodka. No, the whole purpose of water is to enhance the aromas and the taste of the whisky. Let me explain:
Take any whisky we’ve reviewed, pour a dram into a glass and give it a good sniff: the first thing you’ll likely experience is a strong smell of alcohol. There’s nothing bad about that, because perseverance is key and the more you keep nosing the more you’ll start to discover. But if you add a dash of cool water, you’ll find it quietens the worst of the alcohol, and gives the whisky a little room to breathe – in fact, you’ll probably start to find new aromas, and it’ll begin to take on a completely new character. An Oban might reveal a bit more about the seaside than it would normally do, and a peaty Islay may even show a softer side than originally expected. It gives the whisky an added dimension, and offers some poorer expressions a potential reprieve.
So how much to add? Put simply, not a lot. In fact, you’re barely adding any. Mighty cask strength whiskies boom in around the 65% abv mark, but non chill-filtered whiskies come in around 46% and most whiskies are already diluted to an industry standard 40%. If you want to dilute further, then Richard Paterson recommends going no lower than about 35% abv.
Yet as I mentioned before, this is a controversial thing to do. Jim Murray (he of Whisky Bible fame) rates all his whiskies without the addition of water and Josh doesn’t tend to add water unless it really is needed. It’s a good policy, too: treat a whisky as you find it, get to know it and, if it’s still too racy, calm it down with a touch of water. Some delicate lowland whiskies can get diluted to anonymity if you’re not careful and even some giants, like the Bladnoch 18, lose all their potency and raison d’être as I found to my cost. In the end, as we stress time and again, it comes down to individual preference. One person’s chalk is another’s cheese, and there’s no objectivity in whisky tasting: it’d be a very boring world if that was the case. But please, for your sake, add as much water as you like – just don’t add ice.
Interesting piece – the percentage to go down to depends on who you talk to – RP says 35%, I think Ian Buxton says 30% and according to medical research, part of the reason to add water is actually to avoid the anaesthetic properties of high ABV- it can, literally, numb the senses- the last paper I saw recommended 32%.
Also, on the issue of ice – American bourbons are actually recommended, by their distillers and connoisseurs, to be taken with ice – the idea being the drink is warmed on the palate, and therefore the flavours open up more there than on the nose.
I know from my student nights that a high ABV suitable numbs the senses! I find drinking a dram at a high ABV isn’t too bad, but the final drink of a whisky tasting night would be lost to many.
It’s an interesting point about the American distillers – I guess some, like myself, are very wary of it ending up as a diluted mess by the end of the drink. I’ll try it and see what happens!
I rarely add any water regardless of ABV. Part of the reason for this is that adding water makes the whisky way too easy to drink, thus accelerating my imbibing and getting me tipsy way too quickly since I then start to chug my drink. The heat and intensity helps me pace myself.
Wise advice, although I still find myself glugging my way though a bottle without water far too quickly!
Ahhh the enthusiasm of youth! I did the same when I didn’t have to worry about the sub 4 footers waking me up in the morning.
As a little adjunct it’s worth noting that adding water doesn’t just lower the ABV – the addition will also change the solubility of various compounds within the whisky – directly altering both the nose and the palate!
Which is why I add water: to see how the nose and palate change when tasting a whiskey. The ABV as such doesn’t much matter to me, as I generally intend to finish the glass one way or another.
Quite right, Mike. It’s particularly interesting how some whiskies really open up, whereas others become dully flat.
Pingback: Born in the 60s and still swinging – MacDuff 21 « Cask Tales