Thread replies: 13
Thread images: 1
Thread images: 1
"The warmer a whiskey is, the more you’ll pick up on that “heat”; i.e. dominant alcohol flavors and scents. Ice will take the temperature of the whiskey down a few notches, making it a bit more palatable.
As it melts, the ice will also help dilute the whiskey. But sometimes a bit of water helps “open up” the whiskey and release new tastes and aromas."
...hmmm, what do you know?
>>
>>8719485
It's true for more than just whiskey, but some are definitely made with water/ice in mind. Something as insipid as Crown Royal can be made almost a dessert with a splash of soda water - the acidity and hydration opens up brown sugar, vanilla, and caramel, a lot of which comes from the barrels, some of which probably comes from caramel colouring. Some flavours are carried better by water than by alcohols or oils.
>>
>>8719881
>a splash of soda water - the acidity ... opens up brown sugar, vanilla, and caramel
True.
The acidity also cuts the sweetness. I've noticed when carbonating sweet liquids I have to over-sweeten them before carbonation or they come out too dry.
>>
>>8719903
PS
I forgot to ask,
why?
I mean, CO2 isn't acidic, right? So what is it that gives that effect?
>>
>>8719909
ya cabronated water has carbonic acid
>>
>>8720036
No... I made it up.
Aqueous Hydrogen Bicarbonate is actually basic.
>>
>>8720040
It's a basic bitch?
I'm too old to remember any high school chemistry.
>>
>>8719485
I like my whiskey like I like my women. 18 years old and full of coke.
>>
>All this faggotry for what should be simple sipping on a neat bourbon
I want lbgt to leave
>>
Test
>>
>>8722494
but the Q's ok?
Can I still quaff cheap rye when the mood strikes?
so many questions.
Thread posts: 13
Thread images: 1
Thread images: 1