A reader-friendly mechanism for explaining why the same whiskey may smell different after water is added. It supports possibility, not a universal direction or magnitude for every congener. Fresh audit: This is Miller's possibility statement, not a demonstrated crossing of thresholds in every whiskey. Concentration, coefficient, matrix and sensory protocol must be retained.
The passage connects activity data for esters, aldehydes, and wood extract to the tasting practice of adding water before nosing.
For whiskey near 45–50% ABV, Miller explains that adding a small amount of water can markedly change activity coefficients and increase long-chain ester abundance in the headspace. Some esters that were initially below olfactory thresholds may then contribute to the aroma.
PDF p. 369; printed p. 361
PDF p. 368; printed p. 360
9.2 Congeners and the Structure of Ethanol–Water
September 28 fresh audit: passage and locator checked against the supplied 533-sheet PDF. This is Miller's possibility statement, not a demonstrated crossing of thresholds in every whiskey. Concentration, coefficient, matrix and sensory protocol must be retained.
Evidence
For whiskey near 45–50% ABV, Miller explains that adding a small amount of water can markedly change activity coefficients and increase long-chain ester abundance in the headspace. Some esters that were initially below olfactory thresholds may then contribute to the aroma.
Locator
Locator type: Page
Start: PDF p. 368; printed p. 360
End: PDF p. 369; printed p. 361
Source section: 9.2 Congeners and the Structure of Ethanol–Water
Context
The passage connects activity data for esters, aldehydes, and wood extract to the tasting practice of adding water before nosing.
Annotation
A reader-friendly mechanism for explaining why the same whiskey may smell different after water is added. It supports possibility, not a universal direction or magnitude for every congener.
Verification
Status: Verified
September 28 fresh audit: passage and locator checked against the supplied 533-sheet PDF. This is Miller's possibility statement, not a demonstrated crossing of thresholds in every whiskey. Concentration, coefficient, matrix and sensory protocol must be retained.