i've recently been trying whiskey, mostly higher proof cut with a touch of water. it seems like in some whiskies anyway, that it opens up the flavors. sort of loosens a tightly packed taste that normally straight up, wouldnt be found or as noticeable. from now on, i intend on trying almost all whiskey cut with water. now when i say cut, i mean mabe 10% water.
now i wouldnt add water to say, basil hayden or old charter 10 yr, seems like this technique works best on either older, higher proof or fuller flavored whiskey.
just enough to do what it has to do. anyway, my question. who all does this, and if you do add water how much? and what labels do you recomend most with water?