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The Kitchen & The Speakeasy
Scotch 101
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<blockquote data-quote="Puff Daddy" data-source="post: 205226" data-attributes="member: 3"><p>Many fine malt whiskys are bottled at 46 to 55 percent alchohol because that is the cask strength, that is where the blender intended it to be. If you buy these cut down to 40 percent all that is happening is that the blender is adding water for you. Better to buy cask strength and add a little at each glass. As to adding ice, the idea is to drink whisky at the optimum room temperature that allows the whisky to breathe and open up. Room temperature in SCotland is not exactly the same as room temperature in California. So, if I have a cask strength Laphroaig and add three or four teaspoons of water via a small ice cube, I both chill the whisky to room temperature and cut the alchohol at the same time. </p><p></p><p>You can't drink 50 plus percent alchohol whisky and expect to taste it.</p></blockquote><p></p>
[QUOTE="Puff Daddy, post: 205226, member: 3"] Many fine malt whiskys are bottled at 46 to 55 percent alchohol because that is the cask strength, that is where the blender intended it to be. If you buy these cut down to 40 percent all that is happening is that the blender is adding water for you. Better to buy cask strength and add a little at each glass. As to adding ice, the idea is to drink whisky at the optimum room temperature that allows the whisky to breathe and open up. Room temperature in SCotland is not exactly the same as room temperature in California. So, if I have a cask strength Laphroaig and add three or four teaspoons of water via a small ice cube, I both chill the whisky to room temperature and cut the alchohol at the same time. You can't drink 50 plus percent alchohol whisky and expect to taste it. [/QUOTE]
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