Adding water can even have a significant impact on peated malts. ‘An increased alcoholic strength can subdue smokiness, and including some water truly releases the smoky character,’ suggests Stuart Urquhart, whisky offer supervisor at Gordon & MacPhail. By clicking “Take All Cookies”, you agree to the storing of cookies on https://whiskyblendingwater68013.wikikarts.com/759110/5_easy_facts_about_whiskey_water_described