Horst never adds water - why?

elmsley4 · December 23 2014 at 2:09AM

I recently came across this site through the YouTube channel. I originally saw Robert Patterson and other expressing the importance of adding water to open up whiskey, and I noticed Horst never does this. Any reason why?

Personally, I find some whiskeys too astringent, and water helps mellow them.

I look forward to learning more through the site!

Cheers,

Joel

ben_2 · December 23 2014 at 8:03AM

Hi,

Horst does add water, but he only adds water to whisky with a high ABV. His rule of thumb is to water everything down to about 50% ABV.
He has a lot at these videos (Bowmore Cask strength is one of the earlier English ones) He adds water and talks about it. (from 6:40 to the end)
http://www.whisky.com/whisky-database/bottle-search/details/fdb/Bottles/Details/bowmore-cask-strength-100-degrees-proof.html

It is also very important what kind of water you use. Horst has written an article about water and whisky.
http://www.whisky.com/information/knowledge/tasting/tasting/whisky-and-water.html

Sidenote you keep calling it whiskey. Do you want to know the difference and the background. Horst has just written a new article about it.
http://www.whisky.com/information/knowledge/about-whisky/history/looking-for-scotch-whiskey.html

Horst does Videos today and can only reply after the holidays.

Best Regards
Benedikt

elmsley4 · December 25 2014 at 4:08AM

Thanks for the reply!

I was under the impression that whiskey is the "umbrella" term for bourbon, scotch, rye etc... I'll have to read Horst's article though. It's good to learn more!

I'm still relatively new, and I personally need a little more water than Horst. He looks as if he has already "worked up" to enjoying up to 48 - 50 ABV.

Cheers, and happy holidays!

horst_s_2 · January 12 2015 at 10:26AM

That is exactly right. I avoid having whisky on my tongue with more than 50%. This high ABV tears out the water from the cells and paralyzes the taste buds as well. I add water in respect to my first nosing of the whisky. Sometimes I add too much of water and have to start anew. But most of the time I reach the level I intend.

There are a very few whiskies out there, which are high proof and become worse by adding water.