Scientists: Whisky tastes best with water.

Research finds tipple interacts with a chemical that enhances flavour

Whisky really is better with a dash of water, according to new research.

The taste of the tipple is improved by dilution because it drives flavour compounds to the surface, the study found.

The question of whether it is right to add water to whisky has been debated for centuries.

Now a Swedish team claims to have settled the argument scientifically after showing how alcohol interacts with a chemical key to whisky’s smoky taste.

This causes guaiacol – which is also responsible for the flavour of smoke preserved food like bacon, fish and roast coffee – to be driven towards the bottom of a bottle, or glass.

But a shot of water forces it back towards the top, providing the full force of guaiacol’s benefits.

Professor Bjorn Karlsson and colleagues said the taste of the chemical, and similar compounds, are enhanced when the spirit is diluted prior to bottling.

He added: “The taste of guaiacol and similar compounds will be more pronounced when whisky is further diluted in the glass.”

Prof Karlsson, a chemist at Linnaeus University, Kalmar, explained the spirit’s distinctive taste is produced by the distillation of fermented grains, ageing – and dilution. Distilled malt whiskies typically contain around 70% alcohol by volume (vol-%) before it is aged in barrels for at least three years.

Some alcohol evaporates during the maturation resulting in an alcohol content of 55-65 vol-% of cask strength whisky.

Before bottling, the whisky is diluted to around 40 vol-% by the addition of water, which “changes the taste significantly”, said Prof Karlsson.

He went on: “Whisky enthusiasts often also add a few drops of water to the spirit before drinking in order to further enhance the taste. Apart from water and alcohols, whiskies contain different organic compounds that contribute to their taste.”

Many whisky drinkers believe that you should not add any water to your whisky under any circumstance.

This is because you are tasting the whisky in its true natural form with all of the original distillery characteristics and flavours from the cask in which it has been maturing.

Others say adding a few drops of water can open up different, new and subtle flavours.

A spokeswoman for the Scotch Whisky Association said: “Taste is one aspect of flavour. More broadly, flavour is largely perceived by aroma.

“The addition of water tends to increase the volatility of aroma compounds as they tend to be more ethanol soluble than water soluble.

“So it is easier to perceive the aroma compounds in the ‘headspace’ above the whisky when water is added as they become less soluble and are driven out of the liquid.”

“Whisky enthusiasts often also add a few drops of water to the spirit before drinking in orderto further enhance the taste. PROFESSOR BJORN KARLSSON

A dash of water drives flavour compounds in whisky to the surface, research has found.