Whether you prefer your whisky neat, on the rocks, or with a splash of water, there’s an art to savouring the golden elixir. But if you’re contemplating adding H2O to the mix, tread carefully—too much, and you risk diluting the very soul of your spirit.
In the realm of whisky aficionados, some like to mellow out the alcohol bite, considering it an acquired taste. Yet, the burning question remains: How much water is the Goldilocks amount? Science, my friend, holds the answer.
In a 2023 study by five cool food scientists from Washington State University, Michigan State University, and Oregon State University, the perfect whisky-to-water ratio was unveiled without cramping anyone’s style. Published in the hip open-access journal Foods, the study enlisted a squad of trained whisky connoisseurs to sample 25 varieties, from bourbons to single malts, at different dilution levels.
Drumroll, please! The consensus among the panel was clear: the magic starts at an 80-20 whisky-to-water ratio. This sweet spot kicks in as the non-hydrophilic molecules get pushed aside, creating a symphony of flavours without the awkward merging of distinct whisky personalities. Any higher water percentage, and you risk turning your diverse whisky collection into a taste-alike crew.
So, for that 60 ml double peg you’re eyeballing, don’t go beyond 12 ml of water (that’s 20% of the whisky’s volume) if you want to keep the flavour party alive.
And oh, the study spilled the beans on how scotches and bourbons play with water. Scotches get smokier and then fruitier with dilution, while bourbons kick off with a spicy richness, morphing into a grainy, corn-scented affair, bidding adieu to the oaky and vanilla vibes. Choose your pour wisely, whisky adventurer. Cheers! 🥃✨
