I believe addition of water (especially at higher proofs) also creates short term reactions with the alcohol and amphipathic molecules (such as guaiacol for Isl

I believe addition of water (especially at higher proofs) also creates short term reactions with the alcohol and amphipathic molecules (such as guaiacol for Islas) in suspension, before finding a new equilibrium -- bringing them to the surface of the liquid and creating more flavor/aroma. ref: https://www.nature.com/articles/s41598-017-06423-5 https://www.nature.com/articles/s41598-017-06423-5