Why is whisky "watered down" better for drinking?

Mixing with water is one of the most common ways to drink whisky. Is there a whisky hong kongscientific basis for why adding water to whisky seems to taste better? Two chemistry researchers at the University of Linnaeus in southern Sweden have revealed the answer.

In fact, whisky is already "diluted" when it is not opened. Most whisky is diluted with water before being moved from the barrel to the bottle, usually to 40% abv, which distillers believe helps open up the whisky's aromas and allow its flavors to shine through. As a result, whisky lovers also like to add water to further dilute it before drinking.

Now, this practice is finally backed up by scientific theory, and the secret lies in guaiacol, a chemical molecule that plays a decisive role in the flavor of whisky. This is a substance produced during the production of malt whisky, when the grain is smoked with peat, giving the whisky its unique peaty flavor. When this chemical molecule coexists with water molecules and ethanol molecules, it will preferentially interact with ethanol. The alcohol content of a typical whisky is around 40%, and guaiacol will float to the top of the bottle. When adding the right amount of water to dilute the alcohol content to 27%, guaiacol will be forced to leave the white wine, is pushed to the surface, so the flavor of whiskey will be more intense; on the contrary, guaiacol and ethanol interaction in the concentration of more than 59% of white wine is stronger, so it will be locked in the white wine, the aroma will naturally appear "blocked".

"Watering" can improve the aroma and taste of whisky is no doubt, as to how much to add will depend on the needs of individual development. After all, the type of whisky is very different, drinking whisky together with the sensory sensitivity of people are also very different, from the individual's most real taste and experience life from the design is the king of survival.