Supports separate native-proof and normalized-proof sessions and cautions that water addition changes the sample, not merely its intensity.
This is a synthesis of cited model-system and sensory studies, not a universal serving recommendation.
The review reports that ethanol level can change perceived taste, aroma, and mouthfeel; cited whisky-model work found that dilution to about 23% ABV for nosing can alter aroma perception, while lower ethanol can reveal fruitier notes otherwise masked by ethanol.
13
Sensory attributes of alcoholic spirits
Checked against supplied PDF page 13; 23% ABV is retained as a cited experimental condition, not generalized as an optimum.
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Verification: Paraphrase checked against page 13 of the complete supplied source.
Evidence
The review reports that ethanol level can change perceived taste, aroma, and mouthfeel; cited whisky-model work found that dilution to about 23% ABV for nosing can alter aroma perception, while lower ethanol can reveal fruitier notes otherwise masked by ethanol.
Location and context
Locator: Page 13
Source section: Sensory attributes of alcoholic spirits
This is a synthesis of cited model-system and sensory studies, not a universal serving recommendation.
Research application
Supports separate native-proof and normalized-proof sessions and cautions that water addition changes the sample, not merely its intensity.
Verification notes
Checked against page 13. The 23% ABV condition remains an experimental condition and is not generalized as an optimum.