Thread: A splash of water in your single malt ?

Steve - now you know you like it, you should try it the three traditional ways - neat without anything in it at all; with ice; and with a splash of water. Each way provides a different taste and feel, and you may find you like one way more than another.

It really depends on the specific Scotch. The cask strength stuff I will cut back slightly just enough to take the burn off and no more. Most often singles are had neat. Never ice in my Single Malt Scotch. Occasionaly I'll but some Famous Grouse on the rocks, or burbon, or Jameson's that is acceptable. To do that with Single Malt Scotch is herrasy and akin to slapping the Pope!!!!

Singles in the cabinet: Laphroaig Quarter Cask
Talisker Distillers Edition 18year
Dalwhinnie 15 year
Balvenie Double Wood 12 Year
McLellands Islay
Just finished off an Oban

Blended : Famous Grouse

Others: Jamesons
Bushmills single malt rye
Eagle Rare Burbon from Buffalo Trace
Blantons Burbon also from Buffalo Trace

That Laphroaig Quarter Cask is beautiful stuff, I finished my bottle of a few weeks ago and can't afford any more. What's that Bushmills Rye like? Been tossing up between that or my standard Irish blend for my next Irish purchase.

I usually just pound shots of it until I fall through a table or my front windows.

No, I am kidding. I always use a little drop of water or two in my scotch, it really does bring out the flavors.

As far as the Bushmills Rye, I don't have it very often. The Rye flaveor is almost over powering. To me it's a stronger flavor than eating a slice of Rye bread. It is pretty good if you have it along side Corned beef and Cabbage, and potatoes though.


My personal favorites tend to be the Islay's

For me it all depends on the temp of the whiskey as the time it is being served. If I'm at home and the bottle has been away in the dark and cool of the liquor cabinet, it's usually just fine neat. However, if it's been sitting out and is warm, a single cube (depending on the cubes size) brings it back to the right temp. Slightly cool takes the edge off, without killing it's flavor. IMHO.





Leaf

Originally Posted by Rhys

Occasionaly I'll but some Famous Grouse on the rocks, or burbon, or Jameson's that is acceptable.

Grouse is the one of the few whiskeys I never intend to purchase again, 'orrible stuff.

Jameson's certainly needs a bit of something. It's actually a really nice drink if you can tone it down a bit. I was buying it for £12 a bottle in a local supermarket, I do wish they would bring that deal back!

Most half decent blends become a great drink toned down a little, teachers and Whyte and Mackay's are two of my regularly bought blends, often on offer.

Originally Posted by zepplin

Not being a Scotch drinker myself, I am finding this thread rather fascinating. So I head down to the local liquor store and picked up a bottle of "The Glenlivet" single malt. I have a neat, square, whiskey glass - exactally like the one Harrison Ford used in Blade Runner. 'bout 5 ice cubes and 2-1/2 oz of Glenlivet (that's my shot size), and a splash of water , more or less. and settled in - OMG, that was really great! Now I can see what you Scotch drinker's are talkin' about.

I gotta admit, "that''s pretty good!

Steve

Zepplin

"The Glenlivet" was the Scotch that got me hooked a few years back and is still one of my favorites.

If I'm at a bar I'll ask for a single piece of ice in my scotch. The bartenders seem to screw it up if I ask for a teaspoon of tepid water.
At home, it's usually a teaspoon of tepid water, rarely do I drink scotch straight.

nate

Ideally (and this is a true ideal) you would put just a couple of drops of the same water the distiller used. Of course, your not gonna install a tap in your house with Scottish H20.

Personally, I put in a couple of drops of room temp. spring water. It lowers the alcohol content just a tad and allows you to taste the different nuances better - or to be fancy, it "opens up the bouquet." Some bourbons are particularly high proof alcohol and so you may find yourself using a bit more water, but we're still talking less than 1/2 an ounce of water into about 2 or 3 oz. of booze. You'll actually be able to see the water slowly mix in on some of the oilier whiskeys.

Purists say no ice, but in the end, it's all about how you enjoy it best. On my wedding day I offered my wife's uncle some Blue Label and poured a hefty glass for him. Wouldn't you know he dropped a handful of ice in the cup and then topped it off with club soda. He liked it, but next time he's gettin' Dewars.

EDIT: I know Blue Label's not single malt, but at that price I treasure every drop.

Having started this thread to see what the general consensus was I have decided through my own experimenting that a splash of water to, as Bingo Bango says, "open up the bouquet" is my preferred way to drink single malt. I really do find an improvement in the nose and the taste. No ice for me thank you.