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4 Glasses – 1 Whisky Part 3 | Blog #10

Before reading any further make sure you start with Blog #8 followed by Blog #9 which is part one and two of this series.

So here we are finally getting to the nitty gritty and having a taste or two. The first round of tasting was done with Duncan Taylor Mortlach 1993 at full cask strength of 54.1%.The whiskies, having already been nosed and glasses handled, were all in various states of slightly warmer than room temperature depending on how well the glass lent itself to being cradled. Before we get into it, I do need to let you know that for this part of the exercise I will be talking about how the whiskies affect the palate from a mouth feel and alcohol impact perspective. Looking at how a glass delivers the whisky to your palate can make your choice easier in matching your next dram to its perfect glass, or for that matter, the perfect glass depending on what you feel like you want from your experience that day.

# 1 – The Glencairn Scotch Whisky glass – Cask Strength

The Glencairn, while keeping the nose subtle, delivered the whisky to the palate like a laser. It hit my tongue and the alcohol fairly spanked it causing me to tear up with the accompanying dry throat syndrome as a partner. The second sip was not quite the same story as I was more prepared for it, however, the focused nature of the Glencairn opening really placed the whisky onto my palate in a way that was not conducive to picking up subtle flavors for this exercise and enhanced the effect of the alcohol at cask strength.

# 2 – The Reidel Whisky Glass – Cask Strength

The Reidel opened immediately and was considerably softer on the palate, dispersing the alcohol although there was still some minor tingle as I was expecting. Overall easier to pick out flavor and a so much more pleasant tasting experience. The second sip was more of the same with even more discernible flavor as the whisky spread out over the tongue.

# 3 – The Spiegelau Whisky Tumbler – Cask Strength

Here there was only the tiniest hint of alcohol prickle on the very tip of the tongue. Very creamy overall mouth feel and very soft layering flavor. Warming this glass had a definite effect on the whisky and could account for the difference between this glass and the Reidel as they both place the whisky on the same spot on the palate.

# 4 – Traditional Balloon (snifter) – Cask Strength

A huge overall alcohol tingle and you still cant help but be a little overwhelmed by the huge aroma as you bring the glass to your lips. A heady and intoxicating experience, the whisky flows over the entire palate with a big barrage of flavor and smell. From Nose to Tongue this is a punchy experience that can quickly overwhelm the senses.

I then tasted the whiskies again having watered all 4 of them down to just below 46% as they were all now slightly cloudy.

# 1 – The Glencairn Scotch Whisky glass – Watered

Flavors opened up a lot more and the palate did soften a lot. However there was still noticeable tingle which was surprising considering the amount of water added. This was by far a much easier way to taste this whisky from this glass shape.

# 2 – The Reidel Whisky Glass – Watered

Considerably softer with water and very easy on the palate indeed with just the smallest almost imperceptible alcohol tingle. More flavor coming out and a great way to delve into the flavor.

# 3 – The Spiegelau Whisky Tumbler – Watered

Softest easiest flavor profile yet with really no alcohol making its presence felt at all. A lovely balanced mouth feel making it very easy to pick out flavor and really enjoy the whisky.

# 4 – Traditional Balloon (snifter) – Watered

Wow – Yeah Baby! I have to say that water in this instance tamed the beast and turned her into a beauty. Smooth (lots of people don’t like that word as it is over used but I like it as a lot of consumers can relate) like silk with a gorgeous balance. Yummo.

You must all be chafing at the bit to find out what all these flavors are and next week I will write up full tasting notes and sum up the whole experience.

I hope you have been trying along with me with some different glassware on your own multi-glass tasting. It has been the first time I have done this and has been an excellent learning exercise. It can be so much fun to try and delve into something so complex with a focused ambition to teach yourself something new.

Share some of your experiences in the comments below. I would love to hear from you.

Until next week,



Water Water Everywhere but not a Drop to Drink | Blog #4

Watering Whisky – How much is enough

If you have even a passing interest in whisky/ey. The topic of water inevitably comes up. How much is enough, am I allowed to add ice and so on, till the whisky newcomer can be completely confused or strong armed into a belief that really does not enhance their whisky experience.

Firstly why are you having a dram of whisky in the first place? Is it casually on the deck in the Summer months or with friends at a bar? Are you snuggled by the fire on a cold winters night or sitting amongst your whisky conglomerate sifting through the finer nuances of your latest acquisition?

What you should or should not be doing to your dram is entirely based on the circumstances surrounding the imminent imbibing.

My axiom has always been if you paid for it then you decide how and when you want to drink it. If you are being hosted and someone brings out a “special” dram then out of respect you should at least initially try it as they offer it.

When I talk about cask strength or higher alcohol whiskies (happens a lot) the feedback I invariably receive is that “I never put water in my whisky”. It comes as a statement of fact. Unmovable and irrevocable. As though someone had written it in stone from a mountain top with the very finger of God. But how then do you reconcile the fact that over 90% of whisky on retail or bar shelves today have already been watered by the master distillers and blenders that designed them? Most of this watering is purely for volume vs price point concerns. The legal minimum for most spirits and certainly whisky is 40%. The maximum number of bottles produced per barrel will always be the lowest alcohol number you can legally drop to. This is also an ABV (alcohol by volume) that most consumers can get their heads around and find smooth and palatable.

40% brings with it a number of relatively recently controversial and interesting topics which we will cover in subsequent blogs.

Suffice to say, however, often there is little room to play once the 40% ABV has been chosen.

Coming very soon to a kitchen cupboard near you (if not already) will be a number of drams at 46%. More room to add H20. Another whisky benchmark is this ABV could become the norm given time and consumer demand.

Cask strength, unadulterated whisky taken directly from the barrel and poured into the bottle without any water added is the ultimate toy box for any whisky enthusiast. Splash a little, or a lot, either way you are the master.

Water can bring out extra layers of complexity, soften somewhat harsh alcohol edges and make a dram smooth and subtle.

It really comes down to your pallet and how you want it. Check out my blog #2 on what makes a pallet tick to think about why you should muck around with your whisky.

Water can bring other flavors to whisky which under normal circumstances is not a good thing. Most tap water is chlorinated in smell and taste and can really ruin a whisky especially delicate and complex offerings. Try filtered or distilled water. Most bottled water works however some are heavily mineral orientated and can have a big impact on the flavor.

So how do you water your whisky? Simple answer is slowly. Have a sip “neat”, as in regardless of the amount of water added by the distiller or blender, then start to add water a few drops at a time. If you are at home you can accomplish this using an eye dropper. If at a whisky event with water bottle in hand try using the cap of the bottle to transfer water so that you can control the amount.

Attempting to use a water jug or bottle to pour directly into your dram is tough at the best of times let alone when potentially under the influence of several pre-warming ounces.

Don’t be limited however to adding small amounts if the whisky is hitting you particularly hard. 50/50 water to whisky is not an uncommon amount for many people so keep going till you think the whisky has hit the sweet spot for you.

As you add each amount stop and take another sip and think about what affect it has on the whisky. Is the alcohol as prevalent? are there more discernible flavors present? Is the nose more prominent and in what way. Did you like it more without water? Has water changed it into something almost completely different?

Exercise for the week – find the highest alcohol volume whisky in your collection and pour a healthy dram or two and play with it. If you don’t have anything over 40% then rush out to your best whisky retailer and get something higher, cask strength if possible. If you were a master blender trying to craft the perfect balance how much water would you add?

Ice,  another version of good old H2O and one of the most popular ways to enjoy whisky around the globe. This is a topic unto itself that we will cover extensively in another blog.

Write in and tell me about your watering experience in the comments.

Until then,

“Chok Dee”

Jonathan Bray