Whisky enthusiasts have long disagreed about how the amber nectar is best enjoyed, but now a scientific paper has backed the idea that diluting whisky can enhance its flavour. The work suggests that adding water boosts the concentration of flavour compounds at the surface of the drink, helping to unleash the rich mix of aromas. The science and art of whisky making | Andy Connelly Read moreBjörn Karlsson, a chemist at Linnæus University in Sweden and the paper’s co-author, said: “What came out from our study is that adding water to whisky should make it taste better.”Karlsson and his co-author, Ran Friedman, had come across the idea that adding water to whisky improved the taste and aroma. Other flavour compounds are known to have similar behaviours, Karlsson said, meaning that the findings could explain the benefits of adding water. David Williamson, of the Scotch Whisky Association, said that adding water also helps prevent an overwhelming taste of alcohol masking more delicate, complex flavours.

Source: The Guardian August 17, 2017 13:34 UTC