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A comment on Dilution of whisky – the molecular perspective (2017). Parent comment

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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