How do you drink your whiskey?

[brspiritus]

I used to drink single malts until the craze hit and the price went up. Now I'm happy with a blended scotch (Teachers, Dewars or Famous Grouse) or bourbon. My preferance runs towards Bulleit Frontier Bourbon but I've tried dad's Woodford Reserve as well. Whatever it is I'm drinking it's always neat.

 

[John in Covina]

A list of the most expensive whiskies _
http://www.luxist.com/2006/06/14/worlds-most-expensive-whiskies/

 

[Smithy]

Educate me. How does diluting whiskey "open it up"?

The Scots call it "releasing the serpent". It allows some of the volatile aromatics to be released more freely. In other words it opens up the whisky so the drinker can enjoy all the flavour and aroma notes.

You'll virtually never see a master whisky maker enjoy whisky without water for that very reason.

My Dad drummed the water with whisky into me and I always add a little.

Also forgot to say that the bluntness of the strength of the alcohol overwhelms the taste, meaning that the drinker does not experience all the nuances of the different notes. This is in much the same way as with food which is extremely hot impinges on how much can be tasted.

 

[John in Covina]

Adding water to whiskey is usually for the higher proofs, if you have an 80 or 86 proof it doesn't need any water but the 100 or higher will often benefit from a splash.

 

[Smithy]

Adding water to whiskey is usually for the higher proofs, if you have an 80 or 86 proof it doesn't need any water but the 100 or higher will often benefit from a splash.

That might ring truer in terms of the alcohol overwhelming the palate but all whiskies including the lower strength ones still contain aromatics in the oils which will not be fully released until the reaction occurs upon adding water. Water reacts to whisky in a similar way as air reacts with wine.

 

[John in Covina]

Whiskey comes out of the still at about 160 proof Higher or lower depending on if it is early of late in the run. It's usually put in the barrel at the high proof to be aged. A portion of the alcohol evaporates over the aging period. For most the whiskey is combined into large tanks and the proof is assessed with water being added to bring it down from the higher proof down to bottle proof by adding water.

From what i had read ages ago while there is a tax level for the proof higher proof higher $, the lower proof was the distillers work to have made the whiskey ready to drink at 80or 86 instead of 100 or higher.

 

[Smithy]

Whiskey comes out of the still at about 160 proof Higher or lower depending on if it is early of late in the run. It's usually put in the barrel at the high proof to be aged. A portion of the alcohol evaporates over the aging period. For most the whiskey is combined into large tanks and the proof is assessed with water being added to bring it down from the higher proof down to bottle proof by adding water.

From what i had read ages ago while there is a tax level for the proof higher proof higher $, the lower proof was the distillers work to have made the whiskey ready to drink at 80or 86 instead of 100 or higher.

John,

As I mentioned above my father always said you should add water to whisky and because of that I always have. It always seemed to taste better but I never understood the science until I went on a number of whisky tastings and asked. However the most useful was when I was lucky enough to have the opportunity to talk with a master blender. He explained the reasons for adding water as I posted above, and in far more technical detail I might add!

At the end of the day it's subjective, you can add or not add anything to whisky if that's your pleasure but I stick with what Dad said and what that master blender said and add a wee bit of water to mine. I find it gives a better flavour and nose.

 

[John in Covina]

When you come to LA we can have a great tasting.

 

[Smithy]

When you come to LA we can have a great tasting.

You're on John, might be a late night if whisky is involved!

I would love to take another trip to LA, I've only been there once and only really saw the touristy stuff.

 

[Mario]

If I have the chance I prefer Scottish single malts over any other kind of Whisk(e)y. I absolutely love the Islay brands with Lagavulin as my favorite. Talisker (from the Isle of Syke) is a wonderful whisky as well. And of course the Isle of Jura brand. And...ah, well. There are some more.

I drink my whisky at room temperature, never with ice and often with a bit of water, especially if the dram comes in cask strength. And I absolutely prefer to use a tulip-shaped glass (eg. Glencairn) rather than a tumbler.

The only thing that pains me about single malts is the price tag. I remember times when they were a lot less expensive...

Sláinte!

 

[Boodles]

And yet the folks who've been making the stuff for centuries swear by it.....Who to believe....who to believe.....

Who? I'm thinking those folk.

 

[subject101]

I have found that 9 out of 10 Single malts are hot, and the flavors are tight and closed when taken neat.
Adding a small amount of water -I'd say about 10% -took away the heat and opened up the flavors and the nose immensely. The one that doesn't do well is already pretty soft to begin with/ It's best to try the whiskey neat and then if necessary add some water.

I don't agree A good whisky already has water. It was designed with the right amount of water and the right kind of water.

However, if you like a particular brand of whisky with water, ok, that's your particular choice.

Blended Scotch whisky outsells single malts almost every where.

Well, I've been in Scotland and in some other countries too. In some places blends are king. However this fact has a lot of to do with mass production and exportation, not with quality. Just read this;

http://en.wikipedia.org/wiki/Blended_whisky

'A blended whisky (or whiskey) is the product of blending different types of whiskies and often also neutral and near-neutral spirits, coloring, and flavorings. It is generally the product of mixing one or more higher quality straight or single malt whiskies together with higher-alcohol-content spirits or neutral grain spirits (and water).'

During XIX century, it was found a way to mass produce whisky but quality was very low. So, Andrew Usher in 1852 developed a technique to blend single malts with these mass produced spirits, just to improve quality and flavour. Then some blends became famous, like Justerine & Brooks and so many others.

Nowadays you can go to some places like Japan and find out that they are not only producing their own single malts but some of them are winning international contests.

 

[John in Covina]

You're on John, might be a late night if whisky is involved! I would love to take another trip to LA, I've only been there once and only really saw the touristy stuff.

We are pretty lucky here in LA to have a good amount of fellow Loungers along with other loose knit vintage-ophiles to hit up some great vintage destinations and events. We are always hoping to hear from our friends all over that they are coming to visit.

 

[Smithy]

I don't agree A good whisky already has water. It was designed with the right amount of water and the right kind of water.

However, if you like a particular brand of whisky with water, ok, that's your particular choice.

With all due respect Subject101, at the end of the day we are merely enthusiastic amateurs. I trust that master blender who I was lucky enough to have a chinwag with for an hour or so. His profession is to taste whiskies all day and everyday and had been doing it as a career for close on 40 years. Master blenders are almost universally regarded as possessing the best whisky palates in the business for obvious reasons. And if says you should add water for the technical reasons he gave I'll take his word for it

Well, I've been in Scotland and in some other countries too. In some places blends are king. However this fact has a lot of to do with mass production and exportation, not with quality. Just read this;

http://en.wikipedia.org/wiki/Blended_whisky

'A blended whisky (or whiskey) is the product of blending different types of whiskies and often also neutral and near-neutral spirits, coloring, and flavorings. It is generally the product of mixing one or more higher quality straight or single malt whiskies together with higher-alcohol-content spirits or neutral grain spirits (and water).'

During XIX century, it was found a way to mass produce whisky but quality was very low. So, Andrew Usher in 1852 developed a technique to blend single malts with these mass produced spirits, just to improve quality and flavour. Then some blends became famous, like Justerine & Brooks and so many others.

Nowadays you can go to some places like Japan and find out that they are not only producing their own single malts but some of them are winning international contests.

One very important aspect which that quote misses is the difference between "vatted malts" and straight "blends". Something which is missed by most of the public.

 

[Tomasso]

Who? I'm thinking those folk.

Of course, and when you try it .......

 

[Mr Vim]

I am surrounded by people these days that cringe when I drink any liqour straight. These are the people that think that liqour should only be drank in shots, lots of them or mixed in some ghastly cocktail (that don't really deserve the moniker.)

I like to qoute to them Roger Sterling's idea on the matter "we drink because it's good, because it feels better than unbuttoning your collar, because we deserve it. We drink because it's what men do."

I know that the character was referring to his generation but I feel akin to that quote. I enjoy places that do not have Red Bull, that do not serve shots or anything upside down.

 

[HepKitty]

I enjoy places that do not have Red Bull, that do not serve shots or anything upside down.

For real. Too bad there are no places like that around here. As for shots I'll indulge in a lemon drop every now and then, but I generally avoid shots.

Whiskey! Honestly all the chat about adding a little water makes sense to me. I'm glad you gentlemen mentioned it. Some are so strong that they're overwhelming, in which case it's hard to distinguish the different notes. And I do admit to drinking J&C on rare occasions, but the Coke hides a lot of the whiskey. Shame I know.

Anyone remember the party at Holly Golightly's pad in Breakfast at Tiffany's? On the rocks? Yeah. No, water! You want rocks first, dontcha?

 

[Burton]

Some interesting thoughts on adding water to the scotch and for those that prefer that great. As one poster used the word being "overwhelmed" with the taste when drinking it straight I thought that was the point. Whats next, ice, Coca Cola, a slippery slope.

I can see now how the addition of water might aid a trained distiller but thats not for me.

 

[subject101]

With all due respect Subject101, at the end of the day we are merely enthusiastic amateurs. I trust that master blender who I was lucky enough to have a chinwag with for an hour or so. His profession is to taste whiskies all day and everyday and had been doing it as a career for close on 40 years. Master blenders are almost universally regarded as possessing the best whisky palates in the business for obvious reasons. And if says you should add water for the technical reasons he gave I'll take his word for it

Probably the master blender adds water because his job is to taste whisky the whole day I guess he first watches the liquor, next he smells it, then he tastes it, and finally... he spits it out.

On the other side of the supply chain are customers. A whisky enthusiast is supposed to be drinking just to enjoy that particular liquor, not to profesionally taste it.

From my view, if you feel your whisky 'needs water', then you should move to any other brand. You said taste was overwhelming. Ok, then you probably wanted a softer whisky. You can find a lot of them.

 

[John in Covina]

Tasting tours:
http://www.chiff.com/articles/scotch-whiskey.htm