Discover something new from the tantalising world of whisky.
You’ve perfected the whisky sour and savoured a whisky dry, but could the best whisky mixer actually be water? The answer may well be a resounding yes. Depending on the whisky, of course. Take something like a Tamdhu Batch Strength Single Malt Scotch. It comes from Scotland’s Speyside region, has been aged in sherry casks and comes in at a hefty 57.8% ABV.
A whisky that’s classified as ‘batch strength’ or ‘cask strength’ is one that hasn’t been diluted with water prior to bottling, meaning it has a higher alcohol percentage. And while some may claim to prefer the stronger stuff, whisky’s flavours and scents are actually more pronounced and, consequently, more enjoyable when the alcohol level drops below 45–50%. With the addition of water, the various elements that give whisky its flavour will float to the top of the glass, giving your drink stronger, more complex flavours on the nose and palate.
The best way to approach the dilution is to add a little bit of water at a time, sampling the whisky after each addition to see how it has changed. It’s important to take it slow and only add a little water at a time; otherwise, the whisky will end up tasting too watery and you’ll lose the flavours. You can add any water you wish – tap, filtered, whatever – but it’s preferable to use what you’d normally drink as you’ll already be used to that flavour.
