The Wine & Whisky Thread

[Marco]

i might add, smokey's need a very small splash of water in them to release..

I find that ALL malt whiskies benefit from the addition of a *teardrop* [no more] of water (at room temperature, not chilled), as it helps release both the flavour and the aroma.

When I have guests round, who enjoy a good malt, I fill my retro water jug (the likes of which were regularly seen in pubs during the 60s, 70s and 80s) with some water, which comes from Llwyn-On reservoir (we're blessed with very good tap water here): https://www.google.com/search?q=Llwy...CLV26zNcb-ViM:



And I serve that along with the whisky in these fluted glasses, I bought from the Glengoyne distillery, which release the aroma beautifully:



Marco.