Controlled addition of water to adjust whiskey's alcoholic strength for production, bottling, analysis, or tasting; for comparative flights, normalize samples to the same ABV when practical because strength changes perception and headspace behavior.
Process definition
Controlled addition of water to adjust alcoholic strength for bottling, production, analysis, or tasting. The operation changes concentration and may also change the relative activity and headspace availability of aroma compounds.
Inputs
- Whiskey at a known alcoholic strength
- Measured water
- Target proof or tasting condition
Sequence
- Measure starting strength and target.
- Calculate and add water under the applicable production or tasting protocol.
- Allow mixing and, when relevant, equilibration or resting.
- Verify final strength or evaluate the resulting sensory condition.
Variables
Starting ABV, water amount and composition, temperature, resting time, congener profile, wood-derived components, and final use.
Evidence
Miller’s printed pp. 355–356 and 360–361 show that ethyl-ester activity changes with ethanol concentration and that small additions of water can raise some long-chain esters above olfactory thresholds. The source also warns that effects are nonlinear and congener-specific.
