Re: Whisky and water
I did one of the every-region tasting sessions at the Whisky Experience in Edinburgh when on the second day of a stag. The first bottle we sampled was a barrel proof lowlands, can't remember what. At a little over 60% ABV and after a night's worth of fairly heavy drinking, I was very glad to hear our (also young but spectacularly well-informed) guide suggest diluting it 2:1 whisky:water, which made it really rather pleasant. I did try some neat but it was pretty much all alcohol burn and no real discernible flavour. Even as a relative Scotch novice the difference was massive.
Never seen the appeal in adding any cooling assistance to whisk(e)y. All it seems to do is remove the majority of the flavour.
Biting the hand that feeds IT
