Introducing water can even have a substantial effect on peated malts. ‘A greater alcoholic strength can subdue smokiness, and incorporating some water truly releases the smoky character,’ suggests Stuart Urquhart, whisky supply supervisor at Gordon & MacPhail. For those who’ve at any time got a largemouth to leap out from https://milonfujz.mappywiki.com/765287/little_known_facts_about_whiskey_water