Mr Fjeld wrote:Yes, it's likely that adding water changes the profile of the whisky somewhat. Even temperature changes affects the release of esters and water is bound to jumpstart some chemical reaction too.
Laphroaig 10 CS certainly tastes somewhat different than the standard 10yo and noone would disagree with that I think.
Bingo!! Yup, I have to totally agree here, (regarding the Laphroaig 10 cask strength and non-cask strengths.) The lightbulb just went off, great example Mr Fjeld!!