ebo Posted May 4, 2011 Share Posted May 4, 2011 I drink everything neat. I've played around with water and ice, and I still do occasionally. But I've yet to find anything that I enjoyed more with water, than without. Same here. I almost never add water to anything. I also don't care for my whisk(e)y being chilled, so, ice is out. Once in a great while when nothing seems to taste right, I'll try a little water to see if it helps. If it doesn't, it just wasn't supposed to be an evening for whisk(e)y. Link to comment Share on other sites More sharing options...
RyanL Posted May 4, 2011 Share Posted May 4, 2011 I add a very small amount of room temp bottled water. I find it doesnt change the taste profile all that much and it takes away a bit of the burn(which isn't a ton but enough I enjoy it a little less).Slightly off topic from WLW but I don't know how the GTS neat drinkers do it. It numbs my tongue to the point I can't taste one of my favorite bourbons ever very well after a few sips. Guess everyone's taste buds are different. Link to comment Share on other sites More sharing options...
MarkEdwards Posted May 4, 2011 Share Posted May 4, 2011 Slightly off topic from WLW but I don't know how the GTS neat drinkers do it. It numbs my tongue to the point I can't taste one of my favorite bourbons ever very well after a few sips. Guess everyone's taste buds are different. Link to comment Share on other sites More sharing options...
BourbonKiller Posted May 4, 2011 Share Posted May 4, 2011 Speaking of GTS... Saw this post in one of the taste tests done on 5-28-2010.This looks like an interesting way to make your Stagg less toxic and last longer as well as be pretty tasty according to the panel:Ron’s Four Grain, 1/3 GTStagg 141.2 Proof, 1/3 Makers Mark, 1/3 Evan Williams 1783. The four grain is 106 ProofIs there a thread that discusses Ron's Four Grain? Link to comment Share on other sites More sharing options...
BradleyC Posted May 5, 2011 Share Posted May 5, 2011 If you are going to add water to WLW, why not just buy Weller 12? Same result and a lot cheaper? Link to comment Share on other sites More sharing options...
WsmataU Posted May 5, 2011 Share Posted May 5, 2011 It's easier for me to find BTAC WLW than welled 12. Link to comment Share on other sites More sharing options...
RyanL Posted May 5, 2011 Share Posted May 5, 2011 If you are going to add water to WLW, why not just buy Weller 12? Same result and a lot cheaper?I am still drinking it at somewhere between 110-115 proof. It just takes a bit of the burn off for me. Link to comment Share on other sites More sharing options...
Guest wripvanwrinkle Posted May 5, 2011 Share Posted May 5, 2011 If you are going to add water to WLW, why not just buy Weller 12? Same result and a lot cheaper?I don't know. To me they are 2 completely different profiles. For me the Weller 12 is more Plum, Cola, and Clove. The WLW is more Prune, Caramel, and subtle baking spice.Once my pallete settles down (too much THH goodness tonight...) I'm going to give the W12 and WLW a blind taste at the same proof. Link to comment Share on other sites More sharing options...
nivto Posted May 5, 2011 Share Posted May 5, 2011 If you are going to add water to WLW, why not just buy Weller 12? Same result and a lot cheaper?I like to add some water to my WLW because I think it clears some heat away from the thick caramel corn that I love so much, but if I had to guess it's still being sipped at around 115 proof. I don't think Weller 12 even comes close to offering the thick and rich flavors of WLW. Link to comment Share on other sites More sharing options...
Brisko Posted May 5, 2011 Share Posted May 5, 2011 I don't know. To me they are 2 completely different profiles. For me the Weller 12 is more Plum, Cola, and Clove. The WLW is more Prune, Caramel, and subtle baking spice.Once my pallete settles down (too much THH goodness tonight...) I'm going to give the W12 and WLW a blind taste at the same proof. Link to comment Share on other sites More sharing options...
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