Whisky gets consumed most often after water has been added in either liquid or solid (i.e. ice) form. In fact, whiskey drinkers most always have a rigid preference of how water is added to their drink.
Water 'opens up' the Aroma
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| Source - toonvectors.com |
For aroma to be present, particles (containing the aroma) have to dislodge from the whiskey surface and reach our nose.
Some particles are naturally released, but both too much aroma and too little aroma are undesirable. When aroma is naturally intense it can anaesthetise the nose and sear the tongue. This natural intensity grows with increase in alcohol concentration.
When aroma is insignificant, it inhibits our natural curiosity to figure out the aroma generally resulting in an unsatisfactory feeling.
Water inhibits or increases different flavors of aroma. Dilution releases additional aroma
Water promotes a Chemical Reaction
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| Ice and water added to Whiskey Source - go-rio.co.uk |
Addition of water dilutes the whiskey.
Addition of ice dilutes and cools the whiskey.
Esters and long-chained hydrocarbons exist dissolved in whiskey. When water is added, the solubility of these compounds decreases and increased aroma results.
Ice promotes a different chemical reaction
Ethanol molecules aggregate in large bunches (called micelles) and this bunching traps aroma particles.
As temperature drops, these micelles breakup and with the breakup aroma particles get released.
Thus, cooling enhances flavors that define each whiskey.
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