Smooth whiskey
The easiest way and for many it is also the only one. Whiskey at room temperature and nothing else.
Actually this way whiskey does not give the best of itself, remains relatively closed and alcohol (at least 40%) is the first thing that emerges both on the nose and on the taste, hiding part of the wealth of odorous molecules that the malt contains.
Whiskey with ice
Well, we learned from movies, watching TV it seems that whiskey can only be drunk "straight or with ice". In reality the less correct way to enjoy a scotch is just adding two or three ice cubes
Whiskey on one side, water on the other
Many argue that the best method is to have two glasses, one with smooth whiskey and one with fresh water.
According to these, one should alternate a sip of whiskey and after having swallowed it, a sip of water to be pushed on the palate in order to dampen the numbing effect of alcohol and reset the taste and smell receptors preparing them, thus for a new small sip of whiskey.
From my point of view this is true, but there is an even better way to enjoy whiskey and that is the next.
Whiskey with a splash of water
If you've seen someone add water to whiskey and you think he's crazy, you're wrong, now I'll tell you why.
Unlike other alcoholic products in which adding water means watering down the aroma and flavor, the water in whiskey greatly improves its taste olfactory characteristics.
It is not just my personal thesis and therefore questionable, far from it.
Two Swedish scientists, Bjorn Karlsson and Ran Friedman, led one study on the molecular composition of whiskey according to which in whiskey there are substances that bind to water and others that repel water, including a component called guaiacolo which contains all the aromatic molecules and responsible for a large part of the taste of the malt.
Think of the hints of black pepper, tobacco, leather, vanilla, peat and toasted wood, all notes that make up the taste and aromatic bouquet of a good whiskey.
The study found that guaiacol binds to ethanol (the alcohol contained in the liquor) and instead repels water.
Based on this concept, therefore, it was possible to verify that by adding water to the whiskey, the guaiacolo tends to rise to the surface and in doing so, in contact with the air, all the aromatic components are much more evident, increasing the aroma and flavor of the distillate.
On the contrary, by increasing the ethanol, think of full proof whiskeys (full grade) bottled at alcoholic strengths that can reach 80 degrees, the guaiacol on the surface is significantly less because by binding to the alcohol that attracts it much more than water, it remains on the bottom of the glass, thus limiting the potential of the whiskey.
Therefore, we know with absolute certainty that adding a few drops of water to whiskey improves its characteristics, nothing that the Scots had not already guessed centuries ago, on the other hand Scotland still remains the homeland of the scotch whisky.
If until now the tasting of the whiskeys had not thrilled you, try repeating the experience by adding a drop of water, it will be quite another thing.
