Whisky is a distilled alcoholic drink from processed grains such as barley, corn, rye, and wheat. It has become increasingly popular as a dark, flavorful drink among legal age groups. At most bars, whisky on the rocks and hot toddies are among the top-selling options.
However, have you ever considered how adding cold water to whisky affects its taste and aroma? While many people enjoy drinking whisky with ice or mixed with water, it is advisable to avoid doing so. In this article, we will explain why.
Before we dive into the topic, it’s worth noting that the word “whisky” can be spelled in two ways: “whisky” and “whiskey.” The former is generally associated with Scotch whisky and any other type it influences.
At the same time, the latter is more commonly used for Irish whiskey and the whiskeys produced in the United States.
Whisky’s flavor is reportedly heavily influenced by its temperature. Unlike warm beverages, cold drinks offer fewer flavors as our taste buds detect fewer flavors at lower temperatures. The same is true for hot beverages.
According to Rory Glasgow, an ambassador for single-malt Scotch whisky in the United States and Canada, flavor molecules perform optimally. Our brain’s reception to these signals peaks when they enter specific conducting channels in our taste buds at around 35 degrees Celsius. On the other hand, when the temperature drops to 15 degrees Celsius, these channels do not provide a clear indication to our brain, resulting in a reduced perception of flavors.
While whisky on the rocks or a hot toddy may be enjoyable, adding cold water does not enhance the rich taste and complex flavors of the alcohol. As a result, whisky is most delicious when consumed at room temperature (between 20 and 25 degrees Celsius) or slightly above it.
Chill filtration, especially Scotch whisky, is commonly used in whisky production to remove elements that cause cloudiness when mixed with cold water. This process involves cooling the alcoholic beverage to approximately -1 degree Celsius and passing it through a filter made of metal or paper to remove chemical compounds such as fatty acids. The need for chill filtration arises because flocculation, which causes cloudiness in whisky, typically only occurs in whiskies with an alcohol by volume (ABV) below 46 percent.
Whiskies that have not undergone chill filtration and have an ABV lower than 46 percent will appear hazy if ice cubes or cold water are added. Chill-filtered and non-chill-filtered whiskies have different flavor profiles due to the varying processes they undergo.
To truly savor the rich and intricate flavors of whisky, it’s best to enjoy it at room temperature. If you wish to elevate its taste, adding a few drops of water is ideal, but it’s important to note that cold water or ice can impair its organic complexity. Nevertheless, if you prefer to forgo adding water, there’s no more suitable way to appreciate it than neat, attended by some delicious bar snacks.