A drop or two of water almost always helps to bring up the flavor
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It releases aromas, (mutes others), and won’t anesthetize you mouth and tongue, so you can taste- and drink - more. That’s how Scots drink it.
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Water helps the Scotch bloom, but too cold impacts the oils in the whisky, muting some flavours. Ice is a way to silence a whisky of its unique taste.
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Wow, that was poetic.
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Well, if you visited Islay you might have bumped into some of the best known names in whisky. And depending on the whisky (strength, age etc) they will almost certainly have added water (not ice!) to varying degree.
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True snobs, yes. There’s a scotch bar here in Boston that will not serve it any other way despite the ordering patron’s pleas. In addition to being just plain douchey, these folks don’t appreciate that some scotch can be nicely opened up with a cube or two.
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That said, I prefer it chilled with no ice in a rocks glass—- what bartenders refer to as “down.”
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As taught to me at Gleneagles...neat with a teaspoon of spring water to release the flavor
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A wee splash of spring water helps younger drams open up and mellow out. Rule with water in whisky is the same as with adding salt to food. Taste first. Then add a bit if necessary. Ice can be nice in a blended whisky. Especially on a hot summer day.
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The Scots say it doesn’t matter as long as you’re drinking it.
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or neat with water back
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Couple drops of water opens it up
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