How much difference does the alcohol percentage make at the 40-45% range? I can notice a dramatic difference when I drink at cask strength whicky at about 60%, compared with something bottled at 40%. But is there much discernable difference between a whisky that is bottled at 40%, 43%, or 45%?
My reason for asking is that I was just reading the notes on this site for Longmorn 15 yo. The one that Jackson and Broom tasted was 45%. I just opened a bottle that is 40%. Both of their notes are very vague - sweet being the main focus. But would mine be more sweet than theirs, as theirs has more alcohol? It was very sweet (a bit too much for my taste even).
Also, why do distillers bottle things at different alcohol percentages (other than CS)? Is it just a tax issue, or are they trying to alter flavour?