I think there are two commonly used barrels.
Certainly not distilled. I don't know about rain water: I doubt its purity without filtering. I use reverse osmosis or pure spring sourced water for both my coffee and my Scotch.
I should start to use distilled water in my coffee machine to avoid the need for descaling. Spring water has up to 300ppm so it would really leave mineral deposits in my coffee machine. I lick my scotch neat but I have not really paid attention to the type of water added to my Scotch when not having it neat. Distilled water and reverse osmosis water are both 0 ppm.
I'm going to give it a go with the Talisker I've already uncorked. But if going to put water in my drink, i'm going to the source of my birth region:
Yes, but distilled water is too "flat" and acidic. There is quite a bit of controversy about whether or not it is recommended for drinking.
Yes... but don't forget that all Scotch begins as barley and water!
It all depends on the first tasting of the ambrosian dram, if it doesn't romance your taste buds then it's not for you.
just a sip of a single malt swished in mouth then swallow then inhale? Paired with a soft brie and fruit like pears ( careful not to override the whiskies flavor)?
This is not like rinsing your mouth after you brush your teeth! :wink:
Soft Brie and pears eh. During the feast of Easter I paired 18 year old Lagavulin with curatella (Italian haggis), they melded together swimmingly.
There is a method that some distillers use that is causing some complaints from the purist that say it is not traditional. There is a point where barrels will stop imparting flavor from the wood into the scotch and the barrel is thrown away or re purposed. Some distillers are taking the barrels apart and lining them with bourbon infused oak slats. This way the slats infuse flavour into the whisky. Some people say this is not traditional therefore not acceptable. I say the goal is to make a better product, so why not.
If all Scotch were the same then it would be a waste to put a fine scotch into a mixed drink. There are lower priced scotch like Ballentine's and Dewar's that are passable but are cost effective to be put into a mixed drink. If people prefer mixed drinks, then a low price scotch is what it takes. Any bottle under $40 for 750 ml. is a candidate for mixing. For myself a Chivas Regal and a Glenrothes Select Reserve or Vintage 2001 Speyside ( available in Quebec ) is fine for ordinary occasions. I do have some Glenorangie, Aberlour for times I want something special.
I have used the example of blowing a persons ears off with fine music. If the levels are too intense you may not enjoy the finest of music. Why not tone it down by mixing 7-up, water or tonic. You can experience the flavor at a lower intensity and build up the intensity. There are people that enjoy fine tea, coffee, wines and they savoir the aromas. Start at a lower intensity and see if you like it.
Wow chasing alcohol with alcohol. You're a champ! I can't drink scotch on the rocks. I can only drink it with coffee (hot or iced). I DO love a good cognac though (Hennessy anyone?). It tastes the best with cranberry juice, coke or root beer. Yes I said root beer! Try it! However I can only drink it on the rocks or from the bottle after a few mixed drinks and I'm feeling good. Mind you I literally only drink maybe once or twice a month.
If it is 50% scotch and 50% vodka, the alcohol content by volume is still 40% as in both original bottles. All you are diluting is the flavor of the scotch with a neutral base spirit.
When I chase alcohol with alcohol then it is really only the state of oblivion the state of oblivion that I am really chasing!
