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  1. #51
    A Cockless Wonder
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    Quote Originally Posted by sabang View Post
    Quote Originally Posted by Looper
    Release the flavour??
    Quote Originally Posted by Looper
    'thus unlocked'??
    Oh dear. Yes. Try a simple experiment- add 25- 35% water, good water, not chilled, to a malt. And then tell me how much of an expert you are not.

    Anyway.

    How to drink Malt whisky | Life and style | The Guardian

    If you wish to get into the chemical basis of this 'unlocking', you will need to research olefines. But let your own taste be the test, after that simple test I just gave you.
    I googled 'whisky olefines' and 'whisky unlocking olefines'. I could not find one single discussion of how adding water to whisky does anything magical involving olefines. Can you provide a link with the information you are alluding to?

    When you add water you are doing nothing more than dissolving all the ingredients. Nothing magical happens. The ingredient you really want to dissolve is the alcohol because it burns your palate and you can't appreciate the flavours. So instead of tiptoeing round this embarrassing reality with euphemisms like 'open up', 'release' and 'unlock' just admit that the whisky burns too much without some water to weaken it.

    The whisky I am drinking is as strong as yours. I add 20% syrup instead of 20% water. The sugar in the syrup is just sugar (sucrose) which does nothing to the complex balance of flavours except add sweetness. Sweetness is 'tasted' on the tongue. The aroma of whisky is 'smelled' by the olfactory organs so there is arguably zero flavour pollution occurring.

    Here is my pepsi challenge results for the 43% Balvenie (I will do the same for the Lagavulin later)

    Straight - unbearably unpleasant 1/10
    With water - unpleasant but bearable 3/10
    With Syrup - The most gorgeous thing you will ever taste in your life 11/10

    With syrup to make it pleasant you can describe a malt whisky using the floral epithets that are traditional to the connoisseur but you can actually sincerely mean them rather than be engaging in some emperor's new clothes confidence trick over your audience.

    Now I challenge you to repeat the same test I just did and then come back and give me your scores.

    Not more than 20% syrup. You will never drink it any other way as long as you live after you try this once.

  2. #52
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    ^^
    Malts aren't bitter.

  3. #53
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    Quote Originally Posted by Looper View Post
    Here is my pepsi challenge results for the 43% Balvenie (I will do the same for the Lagavulin later)
    I've got Balvenie Double Wood (40%) and the Lagavulin 16 yrs (43%), both very enjoyable straight, as I usually drink spirits. Now for cask strength Whiskies it's a bit different, add a little bit of water so they don't numb your taste buds.

  4. #54
    A Cockless Wonder
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    Quote Originally Posted by stroller
    I've got Balvenie Double Wood
    This is a family forum stroller. You can just say you 'really like' Balvenie.

    I also really like Balvenie. I am looking forward to comparing it with Lagavulin in a side by side taste test tonight.

    I have tried Lagavulin before many years ago and it was a bit challenging but with my new secret weapon I look forward to savouring the complexities of the peat-smoke. I anticipate it to be something like a small bushfire in a glass!

  5. #55
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    I have always preferred spirits to beer but have only recently gotten into whisky in a small way.
    I went off whisky a long time ago because I tried it straight and didn't like the taste, but recently I tried some Johnny Walker Red (I know that Nidhog will probably say that that is not whisky) with coke and it was ok. Then a little after that I tried some Hong Thong with coke, .... same same to my palate.
    What say you Nid?
    "The problem with quotes on the Internet is that it is hard to verify their authenticity." - Abe Lincoln.

  6. #56
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    My best whisky. The one I didn't buy.

  7. #57
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    Fuck off, you demented asshole.

  8. #58
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    Quote Originally Posted by Davis Knowlton View Post
    Fuck off, you demented asshole.


    +1 ...

  9. #59
    A Cockless Wonder
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    Used a Glenlivet empty to slice and dice the Lagavulin.



    Chuck in the syrup.



    Pepsi challenge taste test (straight/water/syrup)



    Verdict:-

    Same as for the Belvenie except I would downgrade the raw whisky from a 1 to a -1. It is truly a foul challenge to the taste buds in its raw form (like drinking lapsang souchong jet fuel strained through a chinaman's undercrackers)

    Anyway drinking the Lagavulin and Balvenie side by side is a revelation. They could not be more different.

    The Lagavulin is heavy, smoky, peaty and salty.

    The Balvenie is delicate and perfumed by comparison.

  10. #60
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    Surprised no one has mentioned the best single malt ever distilled in this thread, anyway i'll help you all out and every bottle bought goes towards my retirement fund although it isn't cheap i'll point you all in the direction of Glenfarclas.

  11. #61
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    Not the best malt in the world, but very nice IMO.


  12. #62
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    Quote Originally Posted by Looper View Post
    Verdict:-

    Same as for the Belvenie except I would downgrade the raw whisky from a 1 to a -1. It is truly a foul challenge to the taste buds in its raw form (like drinking lapsang souchong jet fuel strained through a chinaman's undercrackers)

    Anyway drinking the Lagavulin and Balvenie side by side is a revelation. They could not be more different.

    The Lagavulin is heavy, smoky, peaty and salty.

    The Balvenie is delicate and perfumed by comparison.
    Jesus F. Christ!
    Were you wearing your high heels and silk scarf while sipping your sweet syrup infused with perfumed Balvenie?

  13. #63
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    I don't doubt the syrup makes the whiskey more palatable but the high content of fructose in that syrup will put your liver into overdrive. Not recommended unless you're wanting fatty liver or worse.

  14. #64
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    Quote Originally Posted by Looper View Post
    When you add water you are doing nothing more than dissolving all the ingredients. Nothing magical happens. The ingredient you really want to dissolve is the alcohol because it burns your palate and you can't appreciate the flavours.
    Not even close I am afraid. Whisky is incredibly complex chemically - hundreds of compounds - all of which are distinctive in proportion (and often presence). Some of these compounds are poorly soluble in water, some very soluble - some poorly soluble in the ethanol - some very soluble in ethanol.

    When you add water you shift some of the compounds from the volatile (ethanol) phase into the aqueous (water) phase - and this changes the flavour profile. By adding different amounts of water, you will shift different compounds. Because all whiskies are different in composition, adding the same amount of water to different whiskies will have very different effects.

    So, by adding water you are changing the flavour profile. That's it.

    The important point is that, for ones individual taste - adding water might actually make the whisky taste worse. Personally, I like the volatile component, adding water dampens that. Now, remember that we are not talking tap water here, add in the distinctive nature of waters which have their own inorganic compound profiles, and you end up with endless combinations. Adding ice (instead of water) cools the liquid, again changing the phase of the various compounds.

    So, adding 20% sugar IS going to change the flavour profile as compared to 20% water. Mainly because the dynamics of compound (such as the phenols) equilibrium (how much is in the volatile and how much in the aqueous phase) is different between water and sucrose.

    But, throw in a bit of lemon juice to your concoction and you basically have a whisky sour. Pleasant enough drink I suppose. The horror is in taking a complex and sophisticated single malt, making pop and claiming it is better than the original. More suited to your palate maybe, but there again, you occasionally dress in womens clothing, so no big surprise there.

  15. #65
    A Cockless Wonder
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    Nice try to wriggle out of the emperor's new clothes hoggboy. What you are doing when you add water is simply reducing the amount by which the alcohol burns your tongue and gets in the way of savouring the flavours.

    You can try and dignify it with pseudo-babble about aqueous phases and volatile phases but we both know that you are clutching at faux-connoisseur straws.

    Quote Originally Posted by nidhogg
    When you add water you shift some of the compounds from the volatile (ethanol) phase into the aqueous (water) phase
    Ethyl alcohol is completely miscible with water at all concentrations so it never forms a 2 phase solution so you are talking complete science fiction, but I applaud the imaginative desperation of your attempts to defend the school of faux-connoisseurs.



    You carry on 'enjoying' your jet fuel and practice suppressing your grimace. You will get the hang of it eventually and be able to impress other faux-connoisseurs.

  16. #66
    I am not a cat
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    ^ Fair enough. Pearls before swine.

  17. #67
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    Fuck water.. I added honey into my whiskey (as Loopy suggested)... tastes great.

    (and kinda healthyish)... Great idea mate.. cheers

  18. #68
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    any troll joins the fray.


  19. #69
    A Cockless Wonder
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    Quote Originally Posted by NZdick1983
    I added honey into my whiskey
    I have mixed honey into regular grain whisky and it tastes very nice. The aromatics in the honey complement the whisky very well.

    For single malt whisky I would suggest the purest sugar syrup you can get hold of.

    It goes down like nectar and you can savour all the complex aromas uncorrupted without having to screw your face into a prune (but then maybe some folk suit that look!).

    The faux-connoisseurs can't stand that the emperor's new clothes have been rumbled and that folk outside the grimace-clique might get to explore and intrude upon the mystical world of malt whisky ... but the cut that stings the most is that the folk who add syrup will actually be enjoying the whisky more than the faux-connoisseurs enjoy it!


  20. #70
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    adding Honey to Whisky...FFS, what is wrong with you people.

    I suppose if you had a Louis XIII de Rémy Martin, you would add a dash of bitters and sugar. Heathens!

  21. #71
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    Quote Originally Posted by Little Chuchok
    adding Honey to Whisky...FFS, what is wrong with you people.

    I suppose if you had a Louis XIII de Rémy Martin, you would add a dash of bitters and sugar. Heathens!
    He's trolling, there's no way that he is stupid enough to ruin a $100+ bottle of whiskey when you could do it with Jonnie Walker red for the same affect at $20 a bottle.

  22. #72
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    ^ True dat

  23. #73
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    Quote Originally Posted by Little Chuchok
    adding Honey to Whisky...FFS, what is wrong with you people. I suppose if you had a Louis XIII de Rémy Martin, you would add a dash of bitters and sugar. Heathens!
    Nah, my whisky isn't single malt (Teacher's and cream) it's a cheap(ish) blend $39
    And unless I wana drink alone, I have to sweeten the deal so as to have the company of my partner in crime.

  24. #74
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    ^ You are in the wrong thread then, mate.

  25. #75
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    Fair 'nuff chucky... I shall make like a tree and leave...

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