![]() ![]() Balvenie DoubleWood 12 YOĪverage Price: Roughly $54.99 ( Total Wine)īalvenie DoubleWood is aged for at least 12 years on traditional casks, then in ex-Olorso sherry casks because aging in casks helps develop its rich flavor profile. Known as the nation’s premier single malt whisky, Yamazaki 12 Year boosts complex aromas, making it a superior drink straight whiskey.Īside from its rich flavors, it has a long finish with spicy notes of cinnamon and ginger. You can get the flavors of ginger, coconut, and pineapple as you sip through this whisky. This single malt Japanese whisky brings exotic flavors to the glass, which is perfect for those palates looking for something more distinct. It becomes a personal discovery that belongs just to you.Average Price: Roughly $210.99 ( Caskers) There is a singular joy finding a specific whisky that transforms from something that’s ‘just ok’ to a phenomenal kaleidoscope of flavor because the right amount of water or ice was added to it. Don’t let anyone pressure you otherwise!Īdding water and/or ice can work miracles. In the end, what counts is that you find a method (or methods) that allows you to enjoy the whisky however you want. I would also say that no barman should add water or ice into your glass, unless they or you ask about it first. Whisky rocks, and other similar products have the same effect but no water dilution, so do experiment with that however you see fit. Keep in mind that the larger the ice cube, the slower it melts, and this is probably best for your drink. ![]() If this sounds good to you, by all means add some to your whisky, you probably don’t need more than one or two cubes. With bourbon this especially makes sense, its natural strong sweetness is accentuated with ice as other elements are filtered out. By mildly numbing the palate, harsher flavors are bypassed while the whiskey becomes more refreshing. They’re nuts about it in Japan, often drinking with both ice AND water in the ‘mizuwari’ style. When it comes to bourbon and American whiskey, ice is often added. In the U.K., you might get a judgemental glance from a barman at a serious whisky bar if you ask for a good single malt on the rocks. Let’s move on to ice, it’s a little more controversial depending on where you’re drinking. Within the Scotch whisky industry, diluting whisky samples to 20% ABV (roughly half whisky, half water) for flavor and aroma analysis is a pretty common practice. In fact, a Swedish study recently showed that a fair amount of dilution opens up the widest number of compounds that you can taste. ![]() Remember, there are no rules for the right or wrong amount of water to add to whisky in general, no matter what it is. I think it’s better to be cautious, adding lots of little splashes of water, than to drown the whisky too much and possibly make your drink unenjoyable. If it’s still too much, add more water, and keep tasting, until it feels just right for you. If that initial impression the whisky feels too strong, bitter, and/or alcoholic, then add a small splash of water (maybe 4-5 drops worth), and take another small sip. The first sip gives you a first impression of the whisky, the second lets you get a little more used to it. How about you? When presented with a dram, I recommend having two sips neat (make them really tiny sips if you need to!). ![]()
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