Pale Rider
Legendary Member
My go-to cheap ‘cooking’ whiskey is Jamesons.
Sainsbury had Jameson on offer at £20.
I was tempted, although the only bottles left were at the back of the top shelf so I would have to have summoned assistance to get one.
The reason I fancied it was because I became fond of Irish whiskey for a brief period about 40 years ago.
Me and a couple of mates took to drinking Bushmills for a few months.
There are two reasons for adding water:
Literally a drop or two will release aromatics with out diluting and much enhances the flavour profile (most tasting is in the nose)
Demonstration on distillery tours a few years ago demonstrated that very clearly
1:1, or even more, cuts the bite or power - horses for courses on that.
The finer the whisky, the less water I add.
I suspect cutting the bite is what appeals to me, although I've not analysed why I use a relatively large amount of water.