> Adam:
> I do, I tried it numerous times, but it very rarely does a change for
> the best. With a few fruity Speyside malts it did make an interesting
> change (a drop of maybe less than 1ml water in a 25ml shot of
> Benrinnes for instance, I remember as a good example, it brings out a
> long list of interesting new flavors). But the change is not always a
> good one or indeed worth risking over-watering the dram. The only one
> malt that I have actually added water to and didn't regret it is a
> bottle of Macallan "Easter Elchies" 11 years I have here. It's as
> fruity as a Christmas pudding, and at 60.2% alcohol it's a big miss
> to drink it straight and drown all the fruitiness in alcohol. The
> taste is SO concentrated I allow myself to water it down a bit or
> keep it in the glass for an hour for the alcohol to "calm down", and
> then it's perfection. However with the peaty malts, like Ardbeg or
> Lagavulin, if you like the peat then cask strength is a blessing.
> water it down even by a drop or two and it feels like someone watered
> down your salad dressing (or maple syrup or steak sauce, or what not)
> to the point that the taste is still somewhat there, but it doesn't
> "stick", but falls apart. I don't know what the chemical effect is of
> water on a dram, but something breaks up in there, it's not just
> dilution...
Hence why i said that SOME do taste better with a drop of water. ;)
There are 'no-water' malts, and there are 'water' malts...
Ciao,
Adam
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