How to add water to Whisky

Is there a perfect way to add water to whisky? We have no rules at Larkfire, but as you look to finding your own perfect way here are a few basics to get you started.

If you are drinking just for the enjoyment of whisky then a splash, a high ball or any amount (of quality water) is purely up to you and your own preferences. If you are adding water slowly to try and taste the full range of flavours then there are a few tips below.

Prepare your water.

The basic rules are the less chemicals and minerals the better. Chemicals like fluoride and chlorine will affect the nose (or smell) of the whisky but also the flavour. Minerals found in hard tap water or bottled mineral water will mainly affect flavour. Ideally a pure, soft natural water such as Larkfire is best for opening up the true flavour of a whisky.

Most find a small jug with a lip the best for adding water in small quantities. You might also like to have a glass of water alongside for cleansing the palate if you are tasting more than one whisky.

Choose your whisky (or whiskey)

Choose your Irish, Scottish or even English dram and place a small measure in a whisky glass. Allow it to settle for a short while and acclimatise to room temperature. Some choose to cover the top of their glass with a ‘whiskey coin’ before dramming but it’s not necessary. It’s a nice ritual but the aroma will be there for some time.

Many drinkers have a favourite glass but a traditional tumbler is well loved by many whisky experts. There is not a right or wrong type of glassware, only a preference.

The nose

Before adding water put the glass to your nose and then pull the glass away. Allow your senses to adjust as there will be a lot of ethanol or alcohol in this first whiff. Slowly bring the glass back and forth allowing your brain to process and distinguish what whisky writers call ‘notes’ or smells. Scent and memory are closely linked so allow your thoughts to remember the past rather than rushing to naming foods and fruits.

The whisky might be above 40% ABV and these drams can often have a ‘tight’ nose which is very hard to distinguish. Water will help the process, but not yet...

The initial taste

A little sip now, allowing the whisky to sit on the tongue. The warming process will also release some flavours. Don’t worry if you can’t taste ‘chocolate cherries’ just enjoy it and think of ingredients from your own kitchen cupboard. Sometimes the spice (often from the wood) might overpower your palate but just try and think of one thing. Name it in your mind.

Now the water

Whisky is (by law) at least 40% ABV so separating all the flavours is not an easy task. This is where water can come in and help you understand the structure of your drink.

Add a splash of water and then go for another nose. The way we each smell a whisky is unique but often we will find more fruit after a splash of water. Dates and Figs become greener, towards pear or apple. Some report a bitter chocolate opening up to a milk chocolate. All of these things are possible and none of them are wrong. We are drinking whisky, not writing a dissertation and this should be fun.

If you want to experiment further, swirl the water and whisky together in your glass with your palm on the top. This creates an ‘exothermic’ reaction (heats up) and can enhance the smell.

Now a taste with the existing splash of water. Many will report a smoothing of the rough edges on a whisky but in some cases the ‘spice’ can actually increase. This is not a process of dilution, it’s a process of discovery. Do you taste more with or without the water?

A whisky can reveal a lot with a small dash of water. One that has been kept in sherry casks can reveal much more fruit. Other drams can reveal more sweetness from the oak casks themselves. Enjoy racking your brain but don’t worry if it remains blank. Many take years to train their palate.

If you consider that the flavours are still intense and compact you can add a few more drops (or even a splash) of water. This is about your enjoyment so do not let anyone tell you the right or wrong amount. Your way is the right way and do not let any whisky ‘experts’ tell you otherwise.

The finish

Many describe the finish as a long or short but it really is about the lasting effects on the mouth. It’s a strong drink so many like to take it slowly. A longer finish is often a mark of a higher quality whisky but, yet again, there are exceptions. Enjoy the flavours and think of your own taste experiences rather than refer to tasting notes. It’s your dram, if you think it tastes of smoked bananas then more power to you.

The next stage is to actually tell people what you taste. Smoked bananas are not the oddest tasting note we have ever heard so be adventurous and take risks. Many whisky tastings could do with a dose of silly notes from time to time and the Larkfire team will cheer you on every time.