Toscano Toscano Laura Chavin Laura Chavin Top Banner 2 AF AF_banner AB alec & bradley gatekeeper davidoff viking Plasencia Plasencia Alma del Fuego CigarAvenue CigarAvenue
Search
Country
Bahamas
Brazil
Costa Rica
Cuba
Philippines
Honduras
Indonesia
Isole Canarie
Italy
Mexico
Nicaragua
Panama
Peru
Dominican Rep.
U.S.A.
Size
Churchill
Corona Gorda
Double Corona
Gordo
Gran Corona
Lancero/Panetela
Lonsdale
Perfecto
Petit Corona/Corona
Petit Robusto
Piramide/Torpedo
Robusto
Salomone/Diadema
Shorts
Toro
Troncoconico
Price
Under 6
6-10
10-15
15-20
20-30
Above 30
Strength
Light
Medium-light
Medium
Medium-full
Full
Rating
95-100
90-94
85-89
80-84
Below 80
Generic filters
Flavor profile
Cocoa
Creamy
Earth
Leather
Nuts
Roasted
Smoky
Spices
Sweet
Vegetal
Wood
Search
Spirit type
Armagnac
Cognac
Rum
Whisky
Country
Antigua
Barbados
Canada
Cuba
England
France
India
Ireland
Italy
Jamaica
Japan
Martinique
Netherlands
Scotland
Taiwan
Trinidad and Tobago
United States
Sweden
Wales
Guadalupe
Panama
Dominican Rep.
ABV
38.0-39.9%
40.0-43.0%
43.1-46.0%
46.1-50.0%
50.1-55.0%
over 55.0%
OB or IB
OB
IB
Price
under 50
50-100
100-250
250-500
over 500
Rating
95-100
90-94
85-89
80-84
Below 80
Generic filters
Flavor profile
Cereal
Floral
Fruity
Honey
Marine
Peated
Sherried
Spices
Sweet
Winey
Wood

Water or “Cask Strenght”?

Water or “Cask Strenght”?

Water or “Cask Strenght”? 800 450 Federico Bosco

Having a direct approach to whiskey is not an easy task. We are confronted with a minimum 40 degrees beverage, thus quite higher alcohol percentage when compared with other drinks, such as beer and wine as examples.

Whiskeys features the benefit that can be diluted with water. This is a good starting point, but can not finalize the topic. It is worth noticing that adding water is an “irreversible process”, modifying the intrinsic characteristics of the product we are tasting. As a secondary point, the absolute quality of some whiskeys can only be perceived when tasting them in a “cask strength” modality, thus by adding water we might alter the inner nature a product, as thought by the manufacturer, should unveil.

 width=

Let us consider as examples “cask strength” Ardbeg, such as Corryvreckan and Uigeadail. Adding water we “domesticate” them, but we also modify the characteristics: alcoholic intensity, mouth persistency and finally tastes and aromas that only cask strength can deliver. It is worth reminding, especially to beginners, that it is not always simple to be confronted with pure spirit, not even taking into account the cask strength (also called full strength) ones. Even 40% abv can be tough to face if we do not have the right experience. We run the risk to ruin the experience.

Our suggestion is the following: try, try, try. Start with low % abv, 40 or 43 or 46, maybe also diluting these products at the beginning with some drops of water up to 1/3 of the total, in order to reach a comfortable alcohol intensity. Later on, when the palate will get used to these sensations, we could approach the full strength samples: several products are available in the market which can be considered as suitable for this task, in addition to the already mentioned Ardbeg Glendronach Cask Strength, Lagavulin 12 years, Aberlour A’Bunadh, Glengoyne Cask Strength cannot be forgotten. These are excellent products all of them, and with a good price/quality combination, which will be discussed later on.

And keep in your mind: the journey has to start from somewhere.

Caldwell Caldwell ADV Adventura Explorer AF hawk Foundation Foundation Banner
Our website uses cookies, mainly from 3rd party services. Define your Privacy Preferences and/or agree to our use of cookies.
Cookie Info