susywong wrote:Each different type of water made the whisky different, and at the end of the tasting, there was a uninimous decision that B was best-the Speyside Glenlivet water. We had no idea which water was which untill the results were in.
I think it was two yars ago when I attended the tasting by Dr. Cribb. , but at the end there wasn't any agreement on what was best. Us Scandinavians mostly went for the tapwater, the Scots for the Speyside-Glenllivet and the Englishmen thought the Buxton-water made the whisky best.
As for adding water to the whisky on a normal basis, my process is as follows:
1. I always sample a new whisky neat.
2. I then add a few drops of water (more if it's cask)
3. If the water has made it better I will countinue to add water to this whisky, or else I won't - but I always try it both ways first.
When it comes to adding water to 40-43-46% whiskies it doesn't take much to add too much, so be careful.