A question for the Single Malt crowd

[gordontaos]

This may sound like heresy to most of you, but bringing down the whisky down to 30% ABV (or 60 proof) might allow a fuller appreciation of the aromas and flavors.
It will probably also allow you to differentiate the different whiskys a little easier. Don't take my word for it, just read what Charles MacLean, an editor at Whisky magazine has to say about it.
http://www.whiskymag.com/nosing_course/part1.php
My favorite quote of Charles' is when he is asked what his favorite whisky is, he replies...
"The one that's in my hand".

[mookien]

This may sound like heresy to most of you, but bringing down the whisky down to 30% ABV (or 60 proof) might allow a fuller appreciation of the aromas and flavors. ...

It's entirely consistent with my experience in drinking cask-strength whiskies. The alcohol burn detracts from the aroma, and especially the taste, so I always add water and/or drink them on the rocks.

[Riverkilt]

The alcohol in all of them is identical. The variation is in the carrier vehicle...the flavored waters. Can't help but wonder if there'd be as much interest in peat, smoked, oak juice waters without the alcohol content...

Course I think its silly to drink coffee or tea too...."You do what with the beans/leafs? And you drink that juice?"

[mookien]

The alcohol in all of them is identical. The variation is in the carrier vehicle...the flavored waters. Can't help but wonder if there'd be as much interest in peat, smoked, oak juice waters without the alcohol content... ...

The alcohol in all of them is indeed identical in chemical structure, but not in concentration. It varies from about 40% up to about 63% ("cask strength", ie how it comes out of the barrel before dilution with H2O). And, believe me, it is easy to tell the difference.

Also, I suspect (but don't know for sure) that the -OH serves as a solvent for some of the more exotic organics that give the scotch its unique aromas, flavor, and potency.

[Riverkilt]

For sure on varied amounts of alcohol in different offerings. Guessing most folks already know that the "proof" is double the percentage of alcohol in the beverage. 80 proof = 40% alcohol

[artificer]

The alcohol in all of them is indeed identical in chemical structure, but not in concentration. It varies from about 40% up to about 63% ("cask strength", ie how it comes out of the barrel before dilution with H2O). And, believe me, it is easy to tell the difference.

Also, I suspect (but don't know for sure) that the -OH serves as a solvent for some of the more exotic organics that give the scotch its unique aromas, flavor, and potency.

There have been some very interesting articles on the chemistry of Whisky.

http://www.drbunsen.org/whats-inside-scotch-whisky/

http://www.science20.com/adaptive_co...science_scotch



FWIW: generally you don't want to cool Whisky (adding ice or cold water) as it can dampen down some of the organics, at least in the case of non-chill filtered Whisky- many brands are chill filtered to remove these compounds :P but a good cask strength Whisky would hopefully be non-chill filtered.

ith: