Re: missing the point
"Apparently it releases some of the flavouring compounds, thus accenting the nose (smell), and allows the more complex compounds to dissolve, bringing out the more subtle edges of the taste."
Yes, but by what process? Any chemists care to comment?
"The reason they stuck at 40 is because the flavour of the drink falls away fairly rapidly if you dilute past that point."
So should we only be adding water to the whisky that has not already been diluted to this point?
And should we be adding water to our brandy, calvados, gin, and rum if they are above this strength?