There is a theory among some Scotsmen that just a touch of water allows the flavors to be released a trifle.
Of course, perhaps they are simply Scotsmen and want to make their whisky go a trifle further. It would be more chemically effective, however, to add just touch of vodka, which is just water and alcohol.
Tsquare, thanks for the info on the Scoresby. I am more of an Irish whisky drinker these days, but still take a wee dram now and then.
Don’t ever let anyone bully you about a big ice rock or couple drops of water in your Scotch or bourbon.
There are broken molecular bonds from the manufacturing process that the small amount of H2O makes whole.
