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totally wired cell@cell@outerheaven.club (2026-09-19 23:27:54)
a friend introduced me to diluting whisky with 1-3x plain water to appreciate the more subtle flavors that get crowded out by alcohol
turns out it's also a japanese way of drinking it (mizuwari)
:kannasip:
the soda water in a typical highball is too overpowering for my tastes
---Reply---
boreal@eal@shinonome.technology (2026-09-19 23:36:40)
@cell I much prefer the scottish small spoonful of water for cask strength, 1:1 is too much
highball is its own thing, not a whisky tasting method
Reply
---Replies---
totally wired cell@cell@outerheaven.club (2026-09-19 23:38:17)
@eal oh yeah, a few drops of water is a classic and i do that for cask strength stuff :cat_thumbs_up:
one sip before and one sip after is magnificent and warms the heart and soul
totally wired cell@cell@outerheaven.club (2026-09-19 23:59:21)
@eal ok now having it (nikka yoichi "grande") neat from my ersatz glencairn (my convex cofe mug)
mmmm thick oily mouthfeel with the peaty smoke, somehow the bitterness from me having it a few days ago is gone, replaced by spicy fruit notes and just a hint of saltiness
i love my nikkas from hokkaido