Just read an interesting article in the Scotch Blog
Thought I would pass it on.
Recently, I have been discussing the merits of not having to add water to whisky mainly because it is troublesome to get just the right amount in it. I argue it is better to be able to buy just the right alcohol by volume percent you want to drink as opposed to trying to get the right dilution from adding water. This article adds another dimension. Your water is not the same as the distillers water and that of course can impact the taste.
Bob & Jill
Terroir-ism 5/1/06 By Kevin Erskine (The Instant Expert’s Guide to Single Malt ) interviews Mark Reynier of Bruichladdich
If you are unfamiliar with the term "terroir" it is a French term with no exact English translation - much used in the wine industry - it refers to all the physical/environmental characteristics in and around a particular vineyard site (climate, soil, geographical location and so on). The term has, of late, worked its way into the lexicon of whisky production.