Source-specific negative evidence against treating carbonation as an automatic upgrade for whiskey. It should not be universalized to every whiskey or formulation.
Arnold summarizes sensory behavior he observed when carbonating different spirit categories and classics.
Arnold reports that carbonation intensifies oakiness in oaked spirits and that he finds carbonated whiskey drinks difficult to balance; he presents the carbonated Manhattan as an example of what can go wrong.
PDF sheet 403
PDF sheet 403
Carbonation — Spirits and Classic Cocktails
Fresh audit 2026-10-01 after completed 540-page textual and visual reading. PDF 403: oak intensity and balance difficulty are author observations/preferences, not a universal verdict on whiskey carbonation.
Evidence
Arnold reports that carbonation intensifies oakiness in oaked spirits and that he finds carbonated whiskey drinks difficult to balance; he uses the carbonated Manhattan as an example of what can go wrong.
Research annotation
Negative source-specific evidence against treating carbonation as an automatic upgrade. It should not be universalized to every whiskey or formulation.
Locator and verification
Paraphrase verified on rendered PDF sheet 403, Carbonation — Spirits and Classic Cocktails.