Well, true enough... I'm not knowledgeable enough about whiskey to know how much the dilution alters the flavor though... a "recipe" is how you combine ingredients to get a finished product. Adding 3% more water is indeed a change of the recipe... it's not a change of the mash bill, or a change of the distilling method, or even of the aging... but it IS a change in the recipe, because it could potentially create a measurable, noticeable difference in the finished product.I can tell from the article that they don't know a whole lot about how whiskey is made. Brown-Forman didn't alter the recipe, as they frequently alledge in the article. They are merely diluting the barrelled product more than they used to.