Dilution of whisky – the molecular perspective (2017)

Re:Dilution of whisky – the molecular perspective (2017) by Semaphor on Tuesday April 19, 2022 @05:00AM (#31080974)

I’ve never seen people dilute 25%, that’s extreme even for cask strength.

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Re:Dilution of whisky – the molecular perspective (2017) by saiya-jin on Tuesday April 19, 2022 @07:22AM (#31081714)

I do dilute, not sure about exact result (no need to get scientific when general approach works just as well for me). I'd say to cca 30-35%, when alcohol taste disappears completely and its own flavors are much stronger and pleasant.

Never understood how some folks drink whiskey basically like vodka, what a waste of potential. Above 40% feels just like that.

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Re:Dilution of whisky – the molecular perspective (2017) by Semaphor on Tuesday April 19, 2022 @08:32AM (#31082228)

Interesting, for me, it loses far too much flavor that way.

> Never understood how some folks drink whiskey basically like vodka, what a waste of potential. Above 40% feels just like that.

I’m thinking that you might be overly sensitive to alcohol on your tongue.

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Re:Dilution of whisky – the molecular perspective (2017) by alkonaut on Tuesday April 19, 2022 @06:09AM (#31081323)

I like it around 40% just like the factory diluted one. Some times even more diluted than that, depending on what it is.

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