Here's Why You Should Add Water to Your Whiskey

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Here's Why You Should Add Water to Your Whiskey
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There's a lot of science behind the time-honored tip.

Whiskey aficionados are known for having strong opinions about, well, most things. They quibble over the concept of terroir in whiskey, turn their nose at bottlings that are chill-filtered, and debate whether age is indicative of quality.

It's an ever-changing relationship depending on the flavor compounds that exist within a certain whiskey. These are influenced by an array of factors, from how the spirit is filtered to cask finishes. "Due to molecule by molecule variation in solubility in water, this can cause certain flavors to be more 'visible' to the nose, particularly those that are drowned by the alcohol at higher strength," Fraser says.

As far as the type of water's effect on a whiskey's flavor is concerned, it's best to avoid anything too mineral-heavy. "From a human perception, it is essential to use water free from any contaminants prior to dilution so as not to impair the characters developed during the processes taking place at the distillery, maturation warehouse or the blending room," says Fraser.

Older whiskeys which have gone through a long maturation cycle require more delicate dilution, if any at all, as to not amplify unwanted wood-driven notes and to give the highly aged whiskey a chance to flaunt its time-filled nuances in flavor.

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