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Whisky Better With Water? It’s Science!
News Desk.
There are some who argue that whiskey tastes better with a little water in it. Others would call that an unnecessary, uncalled for, vile, and unnatural act. Science has taken a side in the argument. Lifehacker recently reported on this…which is going cause some serious ass pain to purists and those who will only drink their uisge-beatha neat.
Grunts: uisge-beatha.
Here’s an excerpt.
“According to their research, the ethanol and guaiacol molecules in whiskey stick together, and they don’t really mix uniformly with water. Guaiacol is the stuff that gives something like scotch whisky a smoky smell and taste.”
“Cask-strength whiskeys (which tend to be higher in alcohol than others) in particular can benefit from a tiny bit of dilution in order to increase “the propensity of taste compounds at the liquid-air interface.”
“Read: the flavor you taste when you drink it.”
Read more in this Lifehacker article. And don’t shoot the messenger. We’re just reporting this news, we’re not saying you gotta believe it!
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All whiskey drinkers know the benefit of using some degree of mineral water in their whiskey. A good big ice cube made with well water really sets off a rich single malt, and rounds out a good bourbon.