Re:Dilution of whisky – the molecular perspective (2017)
by tehsuk on Tuesday April 19, 2022 @05:18AM
(#31081067)
> 40% is still a thing in my group, but it’s rare that water gets added, that’s only done with higher strengths.
That's kind of my point too, I failed to express it well enough. The paper author asserts that 40% whiskies are diluted by enthusiast, and that statement can be challenged in multiple ways! Either by not going for 40% whiskies, or by going for them and not diluting them.
40% is still a thing in my group, but it’s rare that water gets added, that’s only done with higher strengths.