Have you ever poured a little water into your whisky to bring out the flavors? Well, according to a recent study, there’s a limit to how much water you should add. Researchers examined 25 different whiskies, including bourbons, ryes, Irish whiskeys, and Scotches, and discovered that adding water can change the aroma of the spirit. However, they found that beyond a certain threshold of about 20%, the whiskies may start to smell the same. This finding suggests that adding excessive amounts of water could potentially dampen the individuality and unique flavor profiles of different whiskies. Since taste is closely tied to smell, this could also impact the overall taste experience. So, next time you want to add some water to your dram, remember to do it in moderation! To dive deeper into the research and explore the fascinating world of whisky science, check out the full article.
While adding a little water is popularly thought to ‘open up’ the flavor of whisky, a new study indicates there’s a point at which it becomes too much: about 20%. Researchers chemically analyzed how volatile compounds in a set of 25 whiskies responded to the addition of water, including bourbons, ryes, Irish whiskeys and both single malt and blended Scotches. They also had a trained sensory panel assess six of those whiskies, three Scotches and three bourbons. Both tests found that adding a little water could change how the whiskies smelled, but after 20%, they may start to have the same aroma. Since smell and taste are often closely linked, this likely affected the spirit’s flavor as well.
Dr. David Lowemann, M.Sc, Ph.D., is a co-founder of the Institute for the Future of Human Potential, where he leads the charge in pioneering Self-Enhancement Science for the Success of Society. With a keen interest in exploring the untapped potential of the human mind, Dr. Lowemann has dedicated his career to pushing the boundaries of human capabilities and understanding.
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