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> > Whisky is distilled to around 70% alcohol by volume (vol-%) then diluted to bout 40 vol-% > Might be true for the vast majority of whisky, but once you sta

> > Whisky is distilled to around 70% alcohol by volume (vol-%) then diluted to bout 40 vol-% > Might be true for the vast majority of whisky, but once you start to hit enthusiast territory, there's whisky from 40% to above 60% ABV. I'd say the statement is mostly true depending on how you read "diluted". Whiskey is distilled and casked at a high % abv (e.g. 60-70) and then diluted before drinking to something less than that, e.g. 45%, 40% or lower. That dilution might take place before bottling, after bottling, or a combination of both. But (hopefully) very few people make the mistake of drinking 70% alcohol without diluting it first. That the dilution was left to the consumer rather than happens in the factory is just a detail. It doesn't really change how whisky is distilled (70%) and later consumed (~40% or something higher but still hopefully not 70...).

tehsuk 5y ago
> That dilution might take place before bottling, after bottling, or a combination of both The paper states "Before bottling, the whisky is diluted to around 40 vol-% by the addition of water", which is clearly not always true, certainly not in nerdy circles. > Whiskey is distilled and casked at a high % abv (e.g. 60-70) and then diluted before drinking to something less than that, e.g. 45%, 40% or lower. That dilution might take place before bottling, after bottling, or a combination of both. But (hopefully) very few people make the mistake of drinking 70% alcohol without diluting it first. That the dilution was left to the consumer rather than happens in the factory is just a detail. It doesn't really change how whisky is distilled (70%) and later consumed (~40% or something higher but still hopefully not 70...). I'd say that most enthusiast do not dilute most of their cask strength whisky down to anywhere near 40% ABV if they can help it. My argument is that the paper 's generalization is _very_ broad.
- alkonaut 5y ago
  > The paper states "Before bottling, the whisky is diluted to around 40 vol-% by the addition of water", which is clearly not always true, Ah, yes with that qualification then it's certainly not true. Cask strength isn't even that rare any more. > I'd say that most enthusiast do not dilute most of their cask strength whisky down to anywhere near 40% ABV if they can help it. I have heard of people who add a drop of water to a 70% whisky but I can't say I understand why. Perhaps it's individual but I just find I get a numb feeling in my mouth with anything 60% or above, which simply feels like it lessens the flavors.
  - tehsuk 5y ago
    > I have heard of people who add a drop of water to a 70% whisky but I can't say I understand why. Perhaps it's individual but I just find I get a numb feeling in my mouth with anything 60% or above, which simply feels like it lessens the flavors. I've had one whisky that was bottled at close to 70%, and it's certainly an "evaporating" feeling. For me it's situational, sometimes a 55% whisky goes down smoothly, sometimes a 46% one is harsh. The longer the tastings become, the harder it becomes for a (relatively) low ABV% whisky to compete with bold, 55%+ ones. Tasting order and length, mood, food, so many variables.

tehsuk 5y ago

> That dilution might take place before bottling, after bottling, or a combination of both The paper states "Before bottling, the whisky is diluted to around 40 vol-% by the addition of water", which is clearly not always true, certainly not in nerdy circles. > Whiskey is distilled and casked at a high % abv (e.g. 60-70) and then diluted before drinking to something less than that, e.g. 45%, 40% or lower. That dilution might take place before bottling, after bottling, or a combination of both. But (hopefully) very few people make the mistake of drinking 70% alcohol without diluting it first. That the dilution was left to the consumer rather than happens in the factory is just a detail. It doesn't really change how whisky is distilled (70%) and later consumed (~40% or something higher but still hopefully not 70...). I'd say that most enthusiast do not dilute most of their cask strength whisky down to anywhere near 40% ABV if they can help it. My argument is that the paper 's generalization is _very_ broad.

alkonaut 5y ago
> The paper states "Before bottling, the whisky is diluted to around 40 vol-% by the addition of water", which is clearly not always true, Ah, yes with that qualification then it's certainly not true. Cask strength isn't even that rare any more. > I'd say that most enthusiast do not dilute most of their cask strength whisky down to anywhere near 40% ABV if they can help it. I have heard of people who add a drop of water to a 70% whisky but I can't say I understand why. Perhaps it's individual but I just find I get a numb feeling in my mouth with anything 60% or above, which simply feels like it lessens the flavors.
- tehsuk 5y ago
  > I have heard of people who add a drop of water to a 70% whisky but I can't say I understand why. Perhaps it's individual but I just find I get a numb feeling in my mouth with anything 60% or above, which simply feels like it lessens the flavors. I've had one whisky that was bottled at close to 70%, and it's certainly an "evaporating" feeling. For me it's situational, sometimes a 55% whisky goes down smoothly, sometimes a 46% one is harsh. The longer the tastings become, the harder it becomes for a (relatively) low ABV% whisky to compete with bold, 55%+ ones. Tasting order and length, mood, food, so many variables.