You ought not compare a forcibly evaporated Scotch in an overly active cask, to a true SBM that is naturally viscous due to aging in a living breathing cask. I

You ought not compare a forcibly evaporated Scotch in an overly active cask, to a true SBM that is naturally viscous due to aging in a living breathing cask. It's not just the water loss that matters, but the total evaporation that increases your protein ppm, and the length of time those proteins have had to break down in solution, that provides the complexity to a proper whiskey. You don't detect that by legs, but by mouth-feel -- surface tension and viscosity are not the same thing.