RELEASE DEPTH & FLAVOUR
WHY WATER FOR WHISKY?
Adding premium quality water to your whisky will unlock more flavour and maximise the taste of your dram.
THE SCIENCE
It’s official. Whisky lovers have always known that adding a little water to a dram releases depth and flavour, and a study in 2017 confirmed this.
Some whisky drinkers think that adding water to their dram is a cardinal sin. However, did you know that the most renowned Whisky Tasting Panels in the world today always add water when sampling malt whisky.
There is science and data at the heart of this. The key is the presence of guaiacol, a substance that develops during the production process of whisky, and a major contributor to both the smell and the taste of the spirit. In a glass of whisky, guaiacol will be found near the surface of the liquid, where it contributes to both the smell and taste of the spirit.
Interestingly, an increased dilution by water resulted in an increase of guaiacol at the liquid-air interface.
This supports the standard practice among experts in the Scotch whisky industry of reducing whisky tasting samples with water to maximise nosing the whisky.
Simply put, adding premium quality water to your dram will unlock the flavours and maximises the taste.
WHISKY LOVES WATER
THE PODCAST
Listen into Episode 97 of the “United States of Dramerica” podcast, hosted by Dan Rutstein. Kenny and Craig join the show to discuss why you should put water in whisky and why that water should come from Loch Ness. During the show, they discuss the dangers to whisky of ice, tap water and mineral water, their love of malt whisky from Scotland. They also cover family, friends, monsters & Elvis! 126 Water are now proud sponsors of Dan’s excellent Podcast!
IT’S WHAT YOUR WHISKY’S BEEN WAITING FOR
THE WATER
All drinkable water contains combinations of minerals with distinct flavours which can inevitably affect our whisky in various ways and to varying degrees.
We should take our choice of water seriously. The whisky tasting experience can be compromised through a poor choice of water. Most distilleries use ‘soft’ water, containing fewer minerals, and will have to treat ‘hard’ water with a higher mineral content so that it becomes softer for distillation.
The best water to add to your whisky should be soft with very low mineral content, however most spring water and bottled drinking water contains minerals - great to quench your thirst but sadly adversely affecting the flavour of your whisky.
Loch Ness in Scotland, has soft, pure natural water with low mineral content and because 126 Water comes directly from the Loch, is filtered and bottled within hours of extraction, it’s fresh, ready for your dram.
Just a little water releases the full flavour, unlocking the aromas that make each whisky special.
HOW MUCH WATER?
THE TECHNIQUE
A couple of drops, a splash or a glug…
The simple act of adding water to whisky instigates various complex reactions. Alcohol can actually drown out certain flavours in a whisky, and prevent them from being discerned, but adding water (and so lowering the alcoholic strength) makes different flavours more visible.
When trying a new whisky, we recommend you try it neat then add a couple of drops of premium quality water and taste the difference. Then add some more water until you find the perfect flavour.
Different whiskies will improve with different amounts of water so it is a good exercise to add a little water at a time.
Each whisky is different, so each experience is unique but in every situation, 126 Water is what your dram has been waiting for!
WHISKY OR WHISKEY WITH AN "E"
THE SPELLING
We are Scottish so we spell whisky without an "e".
This is the same as all whisky companies and distilleries in Scotland.
Some countries outside of Scotland spell whiskey with an “e”.
Whichever way you spell whisky/whiskey, you can be guaranteed that adding 126 Water to it will open up the taste to maximise the flavour.
They say that whisky makes you frisky! (not friskey)
