Setting the record straight on whether a few drops of water can make your whisky taste better.
A few years ago I received a coffee-table book for Christmas. It was called something like The Gentleman’s Guide to Life. On its cover was a “gentleman” accessorised up to his eyeballs with a pocket square, lapel pin, curly moustache and a glass of whisky. I had some questions. Is this what people think I’m into? How many accessories are too many? What’s a gentleman gotta do to get a whisky around here?
Unlike our overcooked cover star, most whisky connoisseurs ascribe to a less-is-more doctrine when it comes to ordering their favourite dram. The idea being that the more you muck about with a good spirit, the less of its natural flavour and charm there is to enjoy. But what if we told you that you could unlock even more of that aforementioned charm with one simple addition?
We’re talking about water, of course. And before you tell us that diluting your dram is a one-way ticket to lifeless, watery whisky, let's look at the facts. Most whiskies hover around 40 to 50% ABV, so they’re pretty strong. But the higher the alcohol, the higher the ‘alcohol burn’ and the less room there is for a spirit’s natural flavour and terroir to shine through (i.e. the things that make it so good).
Distillers know this better than anyone; that’s why the standard ABV for quality control and tasting is 20%. While that figure might be optimal for detecting faults in the production process, it’s still probably too low to provide an enjoyable flavour experience outside of the distillery. So, how much water should you be adding at home?
Just like people, all whiskies are unique in their own way. The only hard-and-fast rule to how much water you should add to yours is personal preference. Remember, all we’re trying to do is soften that alcohol burn, integrate the flavours and make it a little easier to enjoy. The best advice is to start small and stop when it tickles your tastebuds’ fancy. But how much is too much?
According to a recent study conducted by Washington State University, the tipping point sits somewhere around the 1:4 (or 20%) water-to-whisky ratio. The study found that samples above that number began to smell and taste alike, undermining the purpose of adding water. Taking a measured approach, it seems, is the best way to avoid a faux pas of diminishing returns.
With all that said, if you take your bourbon or your Scotch neat, adding a few drops of water to your glass could be the whisky hack you’ve been waiting for. Oh, and on a final note: room-temperature water is always best.
