An ethanol molecule has two halves; on one end, an oxygen atom bound to a hydrogen atom, and on the other, two carbon atoms surrounded by hydrogen atoms. The former is almost identical chemically to water and mixes with it easily.
But the latter is more like an oil. Those oily halves are mostly found at the surface, with as little contact with water molecules as possible. Guaiacol also has on oxygen-hydrogen end and an oilier end. Both ends are weakly attracted to ethanol. At low proof, ethanol molecules have more freedom to congregate at the surface, pulling guaiacol along with them. But at higher proof, there are more ethanol molecules in the rest of the glass. They cluster around the guaiacol molecules, pulling them away from the surface.
That makes it easier for guaiacol to shuffle off its molecular coil and evaporate. This is a BETA experience. Water should be still spring water, ie. After adding a drop of water, with a pipette offering ultimate control, the whisky can be re-tasted, and then again with two drops of water, and so on.
This is the convenient version of the experiment. A more scientific version is to fill several glasses of the same size and shape, with equal amounts of whisky, and taste the first glass neat, taste the second with one drop of water, the third with two drops, and so on.
This compares the effect of varying degrees of dilution on the same amount of whisky, but requires far more glassware. Whether, and how much water delivers the ideal flavour profile, depends of course on personal preference.
My experience is that whisky at bottling strength usually reveals a sequence of individual flavours, each having their moment in the spotlight, which I really like. I also find oak notes can become more pronounced, while phenolic character ie. I love phenolics, but the more supple the oak notes the better. Dilution also effects a significant change in the mouthfeel.
At bottling strength the texture of a whisky can range from soft and delicate to rounder, fuller-bodied and even lightly creamy.
Instead of a rubber top, the dropper is all glass and is made by hand in Scotland. It's on the small side, measuring millimeters, and uses suction to release a drop at a time. Submerge it in water to fill it, place your finger over the hole in the glass, and position over your glass to drop the water in, drop by drop when you remove your finger just slightly. The top of the dropper is fashioned to look like the top of a whiskey pot still, something which a true connoisseur will notice via Whiskey Still.
If you're clumsy or you've had a few whiskeys already, it might pay to steer clear of this creation as it appears to be quite fragile. If you don't want to shell out the same price you would pay for a bottle of whiskey for a fancy version and would prefer to go the generic eyedropper route, a rubber-topped eyedropper is something that you can easily pick up at a pharmacy or drug store. However, you can also purchase an eye dropper that comes attached to a bottle as the dispersal method with a product called Uisge Source Water of Scotland via Thrillist.
Like the aforementioned Kentucky stream water used to mix with bourbon, Uisge Source Uisge being the Gaelic word for "water," via Uisge Source offers a line of three types of water that come from three different regions in Scotland: Islay, Speyside, and Highland. Each of these regions produces whiskey with different flavors and characteristics, and each water is specifically sourced for whiskey from that particular region. The Islay water, for example, has slightly higher levels of natural acids that help to cut the smokiness of Islay scotches.
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