The topic of adding water to your whisky, or whether you should at all, has always been a hot topic amongst whisky consumers and ones that generates plenty of discussion. Recently this seems to have been taken to a new level with the release of products such as the Uisge Source Water range - this currently has three waters from three different regions of Scotland, with the idea being that the best water to add to a particular whisky is that from the same region. Now the first major single malt brand has stepped in with a new innovative scheme that looks at the science behind adding water to whisky ...
You may be wondering what additives could possibly be in whisky? However, it is rare to buy a whisky exactly as it has left the cask in the distillery warehouse. This form of the whisky is called ‘cask strength’ and refers to the natural state and strength of the spirit, which is usually between 50-60% ABV depending on age (the ABV drops as a whisky gets older). More can be read about this in our Explain about … Cask strength article. The sales of cask strength whiskies are growing rapidly and more distilleries and bottlers are releasing whisky in this form but it still remains a niche market. However, whisky companies deploy a number of techniques to make their product more appealing to their mass market consumers.
Water The process of adding water to the cask strength whisky is called 'cutting'. This is done so as to bring the alcoholic strength down to a more palatable ‘standard’ level. Basically, they dilute it. This new level is usually 40% (the legal minimum for which something can be called whisky) or 43% ABV. The water used is generally from the same source (usually spring water) that a distillery will use during the whisky distillation process, although this is not always the case. By doing this, the producers can consistently control the alcohol level of the whisky and don’t have to change their labels with every release, as different casks of the same age will have subtly different strengths.
Caramel The use of caramel when bottling whisky is a traditional process that is still commonly used today. Caramel (the flavouring E150, not actual caramel made from burnt sugar) is added in order to make the whisky look darker and therefore give the perception that the whisky may be older than it is (and in the consumers eyes, be better than it is!). The caramel is added prior to bottling in tiny amounts and this helps the bottler to consistently control the appearance of their whisky. The amounts added are small and do not generally alter the whisky’s flavour, unless added in highly excessive quantities. This is done for purely cosmetic reasons and if caramel has been added, it must be legally labelled as such (although this can be done in a slightly cloak and dagger way by using the German for ‘with caramel’ which is ‘mit farbstoff’). An extreme example of the addition of caramel is the black whisky Cú Dhub, although others are done much more subtly than this.
Chill filtering Not an additive but a removal! This is the process where substances that are seen as undesirable in whisky are removed. These substances are the naturally occurring fatty acids and oils that make a whisky go cloudy when cooled, mixed with water or with ice. This is seen as an undesirable side effect by many consumers, so the producers will filter these substances out prior to bottling. This is done by chilling the whisky down to a low temperature so that these natural acids and oils solidify and then passing the whiskt through a series of metal mesh filters, with these are separated. For further information on the chill filtering process, please read our article Explain about … Chill filtering.
In summary, with each of these processes the distillers and manufacturers are giving the majority of consumers what they want from a whisky – a lower ‘easy drinking’ alcohol strength, a darker colour and/or no cloudiness. They are reacting to customer perceptions of what is good or bad. Is it too strong? The darker the colour, the better? Cloudiness in whisky is bad, right? It gives them additional control when they mix different casks over a period of time for different releases of the same whisky. As each cask will have subtle differences, the distillers and bottlers employ some or all of these tactics to maintain a consistent level of quality in their whisky and leaves the consumer knowing what to expect each time. Therefore, each time you buy a bottle of a certain whisky it should look and taste the same, whether you bought it last year, this year or will buy it in two years time. The distillers and bottlers claim that none of these processes alter or detract from the original flavours of the whisky, but others argue that they must do. However, that is a whole new debate …
'Should i add water or ice to my whisky?' is a question that we get asked very often, particularly by those beginning their whisky journey. Adding water or ice can change whisky in both a positive and negative way. The most important thing to remember is that there is no right or wrong answer, despite what you may have read or seen. Ultimately, what you add to your whisky is all down to personal taste.
In reality, most whisky already has some water added. Many people do not realise this. The process is called 'cutting' and is done before bottling. This is in order to bring the alcohol down from the high ABV strength that it may have been in the cask (often between 50-60% ABV) to a more acceptable and drinkable level for the majority of consumers, which is normally between 40-46% ABV. The water used is usually local spring water.
Often you will see or read people saying that you should never add water. We have heard some connoisseurs saying that you should not add any water because then you are tasting the whisky in its natural form with all of the original distillery characteristics and flavours. That is their own personal prerogative and choice.
However, it is worth noting that everyone that either produces whisky or creates the products that we drink - the distillers and Master Blenders - always add water when analysing the spirit off the still or whiskies to be used in a blend or single malt. This helps them to maximise the aromas and flavours to give a full analysis. They will often add different amounts too to see how the spirit or whisky performs.
By adding water to a whisky you can open up different, new and subtle flavours that you previously had not experienced. This is particularly true when drinking cask strength whiskies with higher alcohol levels (this can be up to and over 60% ABV in some cases). With cask strength whisky the alcohol and resulting burning in your mouth can overpower even the most prominent flavours.
By adding some water this dilutes the alcohol and reduces its influence, giving both the prominent and more subtle flavours a chance to shine. Imagine drinking orange squash concentrate without any water and then with water... it's essentially the same idea. How much water you add is entirely up to your taste - a few drops, a dribble, a dash ... it's your choice, and to your taste.
Water is water, right? Well no - the type of water you add to your whisky can also make a difference. Forstly, it should always be still water. Carbonated or sparkling water will effect the flavour and structure of the whisky when you add it. This is good for a nice refreshing highball-style cocktail, but not general drinking or analysing.
Tap water is treated with chemicals, especially chlorine and fluorine, and these can alter the flavour. Do you live in a hard or soft water area? Spring water is similar as it has permeated through rock over hundreds of years, picking up salts and minerals on its journey. It is best to find the most neutral water you can - this will dilute but not add any flavour to your whisky.
Adding ice is slightly different. Rather than enhancing aromas and flavours, as water can, it actually inhibits them as the ice makes the temperature of the whisky drop rapidly. This locks down the aroma and flavour compounds. It is similar to drinking a good white wine that has been chilled down too much. It will be refreshing to drink but taste a little dull and flat, and will only start to open up and reveal its full character once it starts to warm up.
The important thing about all of this is not to get too hung up on it. Experiment with different whiskies and different levels of water to find your perfect amount and combination. By doing this you will find your own way of drinking your whisky and keep it fun.
* Please note / this post has been updated from the original - July 2020.
