Tonight I'm mainly drinking...

[User482]

I corrected your post.

The people at Talisker recommend a small quantity of cool water in their whisky, as it improves the flavour. They're right.

 

[srw]

The people at Talisker recommend a small quantity of cool water in their whisky, as it improves the flavour. They're right.

In which case, to be consistent, they should sell it with the water pre-mixed.

 

[User482]

In which case, to be consistent, they should sell it with the water pre-mixed.

Most whisky is watered down.

 

[User169]

In which case, to be consistent, they should sell it with the water pre-mixed.

Not really. A warmer more concentrated whiskey will form ethanol micelles trapping volatile flavor compounds. Adding a bit of cool water will "pop" the micelles forcing flavor and aroma compounds into solution.

 

[srw]

Most whisky is watered down.

All whisky is watered down from cask strength - but if Talisker want to dictate the strength it's consumed at they should set the strength in the bottle rather than leaving it to consumer whim. If they want to control the flavour completely they need to provide the right water, rather than leaving a Londoner to add chlorine-filled hard water.

Not really. A warmer more concentrated whiskey will form ethanol micelles trapping volatile flavor compounds. Adding a bit of cool water will "pop" the micelles forcing flavor and aroma compounds into solution.

Hmmm.... From anyone else I'd be damn sure that a call of frantic googling would hit the mark. In your case I'm not so sure - but that missing "u" in "flavour" gives me more than a pause for concern.

Why won't chilling the bottle or adding ice give the same outcome.

 

[User482]

All whisky is watered down from cask strength - but if Talisker want to dictate the strength it's consumed at they should set the strength in the bottle rather than leaving it to consumer whim. If they want to control the flavour completely they need to provide the right water, rather than leaving a Londoner to add chlorine-filled hard water.

Talisker aren't dictating anything, they are giving their recommendation.

 

[Smithbat]

Oh and last night I had bombaysapphire with fever tree tonic 2 slices of lime and a couple of lumps of ice. Twice. And very nice it was too

An excellent choice, I am debating a nice gin after Guides tonight, I may just have to look out my bombay sapphire.

 

[swee'pea99]

Couple of pints of American Red from the Liverpool Craft Beer Company, switched to some Kraken Jamaican rum, neat over ice to go with vanilla cheesecake...had a couple of doubles, then a pint of something else and then a pint of Darkstar stout of some description. And another rum. The different colours of the liquid consumed mmeans a hangover quite likely. Laters

That's some serious drinking. Respect.

 

[User169]

Hmmm.... From anyone else I'd be damn sure that a call of frantic googling would hit the mark. In your case I'm not so sure - but that missing "u" in "flavour" gives me more than a pause for concern.

Why won't chilling the bottle or adding ice give the same outcome.

I looked it up a while ago when I saw a bar providing whisky drinkers with chilled mineral water and a dropper.

I guess you're looking for a balance - add a little cold water to destabilize ethanol micelles, but chill too hard and you reduce volatility and likely numb your mouth.

Dilution can also promote the formation of oily hydrocarbon micelles which sequester less desirable compounds. Think clouding of ouzo or pernod, but it's not typically an issue in whisky which gets cold filtered.

 

[Levo-Lon]

Hmmm i may have this later...

 

[subaqua]

mother hubbards cupboard had more in it than that fridge.

emergency food n beer parcel to Peterboro !

 

[Drago]

Carlsberg Export. Cold, frosty, Carlsberg export. Hell, gotta support the local brewery.

 

[jayonabike]

 

[gbb]

Work, home at 3.30, straight out shopping with my wife, on the way home...'lets chuck the stuff in the house, jump on the bikes and go have a beer somewhere'
She agreed but wanted to walk....so be it, no problem.
So a half mile walk to the pub, a cold lagger then back home.

Exciting innit...but very enjoyable on a warm sunny day, excellent way to wind down.

 

[jayonabike]

Moved on from the wine and onto the whisky. This Glenlivet is bottled at cask strength and is 63.1% so a little splash of water is needed and really opens up the flavours