Tree year ago, I was in Scotland at the Lagavulin Distillery in Islay.
And I bring back home some water directly from the distillery.
The original water that the use to cut their whisky before bottled it.
Yesterday night, I was hosting a tasting of scotch whisky at my place. And I decide to offer people the possibility to cut their Lagavulin whit the original water that I have.
Some people was skeptical about the color of the water that I show them. Their were asking if the very light green/brown color was really due to the peat of the source or it simply due that the water have now pass
three year in a bottle ? Now it difficult to argue whit them since It maybe possible that the time have a effect on the color of the water even if the conditions of keeping it was good and even if the water was THAT color when I get it (now prove that to them !).
Now, can someone tell me what happen to water, who had not be treated, when it keep a long period like tree years ? Will it be modified by time (color and taste) ? Or, at a
certain point, could it be dangerous to drink that water ?
Just in finishing, I have taste and compare the Lagavulin with the original water and with a spring bottled water and I find that the original water give more to the whisky that the bottled water. It like adding smoothest to the whisky (nose and taste) instead of "just" reduce it alcohol degrees.
And for those who could be wondering , I was not sick this morning !