Some whisky aficionados have long asserted that a few drops of water can improve the drink’s flavor. Are they right?
According to a pair of chemists: Yes, a little water is best way to drink whisky.
The study led by two chemists was published this week in Scientific Reports.
For the research, the pair of scientists examined the interactions between water and ethanol, whisky’s two main ingredients. Because one end of the ethanol molecule is attracted to water and the other is repelled by it, at low concentrations, ethanol sits at the surface. This way, the side of the molecule that likes water can accumulate and face downward, while the side that doesn’t can face the open air.
Then they looked at guaiacol, the molecule that gives whisky its distinctive smoky flavor and scent. Guaiacol also likes ethanol more than it likes water, so it follows it around in the drink.
After running several simulations, the team found that when the concentration of alcohol is 45 percent or less, the ethanol — and thus, the guaiacol — sits at the surface, giving the drink a stronger flavor with the first sip.
Once the ethanol concentration reaches 59 percent or higher, it disperses through the drink, weakening the flavor.
So next time you order whisky, take it with a splash of water or on the rocks.