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The whiskey debate is over.

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soylentgreen

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https://www.theguardian.com/science/2017/aug/17/whisky-and-water-galore-scientists-conclude-dilution-enhances-flavour

Neat, on the rocks, or with a dash of mineral water. Whisky enthusiasts have long disagreed about how the amber nectar is best enjoyed, but now a scientific paper has backed the idea that diluting whisky can enhance its flavour.

The work suggests that adding water boosts the concentration of flavour compounds at the surface of the drink, helping to unleash the rich mix of aromas.
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So for those who insist on drinking their whiskry neat, Your wrong. But will you admit it?
 
Hawkeye10 said:
I dont think this is science telling us how one is better, it is science telling us how one is different.
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No it clearly is saying how it is better.
To investigate why adding water could intensify flavour, rather than the reverse, they developed a simple computational model to look at the interactions of water, ethanol – whisky’s two basic ingredients – and a flavour compound called guaiacol that comes from the charred oak casks used to mature Scotch and has a characteristically sweet, smoky flavour.

Despite including just three chemicals, Karlsson said the interplay is fairly complex. One end of the ethanol molecule is attracted to water, while the other end is repelled. This means that at very low concentrations, ethanol accumulates at the surface, where molecules can roughly align themselves in their preferred direction, with the water-repelling side facing upwards towards the air.

Above a certain concentration, the ethanol cannot all fit at the surface and so it escapes down into the bulk of the liquid, but still clusters into pockets. The guaiacol is more strongly attracted to the ethanol than the water meaning that the alcohol concentration determines how much of it is found near the top of the glass.
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soylentgreen said:
https://www.theguardian.com/science/2017/aug/17/whisky-and-water-galore-scientists-conclude-dilution-enhances-flavour



So for those who insist on drinking their whiskry neat, Your wrong. But will you admit it?
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Admit that personal choice is wrong?

Why?

It has been well established years ago that a few drops of water does enhance the flavor. I didn't read the Guardian article, but this is old news.

How much did they suggest?

It only takes a few drops. No need for any significant dilution.

On this, I have agreed with the experts years ago. I still do mine neat though, just because If I'm drinking, I'm being lazy.

Jim Beam Devil's Cut and Elijah Craig small bath are very good inexpensive Bourbons to drink neat. Even the Elijah Craig Barrel Strength is good and smooth neat!
 
Scotch is meant to be had neat. Quality single malt. Bourbon I drink with a splash of lemon and over ice.
Toured a Scotch Club and a few distilleries around the country a few years ago. Thought I knew something before hand. An educated drinker now. Favorite Bourbon: Blanton's, Favorite Scotch: Dalmore or Aberlour, occasionally I enjoy a 'peaty' Scotch.
At the Scotch Society they demonstrate how a drop of water changes the flavor. Next thing they will sell liquor as a concentrate!
 
According to the study, it seems that Scotch whiskey benefits most from dilution because of its smoky properties (then again, purists over there have always recommended adding a splash of water to their drink)- it doesnt really say how much of an advantage it would be to using other types of whiskey like say, bourbon.
 
The missus got me some "cool rocks" a few years ago. They are manmade stone of some sort shaped like cubes and the idea is to store them in the freezer until needed. They will cool the drink w/o diluting. I prefer ice as crunching ice is part of the experience.
 
cask strength with some water, regular without. Dont like ice in whiskey, prefer it not cold
 
Rexedgar said:
Scotch is meant to be had neat. Quality single malt. Bourbon I drink with a splash of lemon and over ice.
Toured a Scotch Club and a few distilleries around the country a few years ago. Thought I knew something before hand. An educated drinker now. Favorite Bourbon: Blanton's, Favorite Scotch: Dalmore or Aberlour, occasionally I enjoy a 'peaty' Scotch.
At the Scotch Society they demonstrate how a drop of water changes the flavor. Next thing they will sell liquor as a concentrate!
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The best scotch I ever had aged for decades in my aunts liquor cabinet, it actually was bought by my great grandfather in the 70's. Forget the brand but I tried someone else with the same brand with the same age and it did not taste the same, I guess that old liquor cabinet was the perfect chaos for it to age just right.

I am a bourbon drinker, but that scotch was extra smokey and full of flavor even though every sip burned. I like irish whiskey as well over scotch, but if someone could replicate that perfectly aged flavor I would never dare dillute it, it was perfect traight out of the bottle, as a good scotch should be.
 
PoS said:
According to the study, it seems that Scotch whiskey benefits most from dilution because of its smoky properties (then again, purists over there have always recommended adding a splash of water to their drink)- it doesnt really say how much of an advantage it would be to using other types of whiskey like say, bourbon.
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I read it after making my post. I will assume it actually depends of the quality and end constituents of the drink.

I would never dilute fine bourbons, scotches, etc down more than an insignificant few drops. The ones worth drinking straight, need no such dilution.

It's funny. I don't care for most scotches. I do like the Johnny Walker Black and Platinum, but not the Red or Green. Blue is far too much money for the quality. Maybe the Red green and Blue would be better diluted by half, but then what's the purpose of buying them?
 
beerftw said:
The best scotch I ever had aged for decades in my aunts liquor cabinet, it actually was bought by my great grandfather in the 70's. Forget the brand but I tried someone else with the same brand with the same age and it did not taste the same, I guess that old liquor cabinet was the perfect chaos for it to age just right.

I am a bourbon drinker, but that scotch was extra smokey and full of flavor even though every sip burned. I like irish whiskey as well over scotch, but if someone could replicate that perfectly aged flavor I would never dare dillute it, it was perfect traight out of the bottle, as a good scotch should be.
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The cask strength 12 yr Red Breast Irish Whiskey is damn good neat. Around 60% also. The bottle I have on the shelf is 58.2%. I can do without Jamison which people I know rave about, but the 12 yr Jamison is awesome.
 
how about wine?
 
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