Water affects whiskey production through measurable variables—including mineral composition, alkalinity, pH, enzyme cofactors, yeast nutrients, contamination, and treatment—not through source reputation alone.
Water source and geology can matter because they change composition and reliability. This claim does not establish that all water is interchangeable or that source has no sensory effect; it rejects reputation as sufficient causal evidence.
The source specifies how calcium, magnesium, zinc, sulfate, carbonate, microbes, chlorine, and treatment affect process performance.
Created from the full-book review of SRC-21 and intentionally bounded to process effects relevant to whiskey.
Durable claim derived from the complete review of Whisky and Other Spirits (SRC-21).
Scope
Water affects whiskey production through measurable variables—including mineral composition, alkalinity, pH, enzyme cofactors, yeast nutrients, contamination, and treatment—not through source reputation alone.
Boundary
Water source and geology can matter because they change composition and reliability. This claim does not establish that all water is interchangeable or that source has no sensory effect; it rejects reputation as sufficient causal evidence.
Evidence logic
The source specifies how calcium, magnesium, zinc, sulfate, carbonate, microbes, chlorine, and treatment affect process performance.