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The Kitchen & The Speakeasy
Scotch 101
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<blockquote data-quote="Dreadgerbil" data-source="post: 205380" data-attributes="member: 2219"><p>I usually just say concentrated since I've had issues trying to explain to people exactly how alcohol content is measured/cask strength/bottling procedures etc.</p><p>Most commercial bottlings are pre-diluted and shouldn't need to have any more dilution added. I've seen as many people try to enjoy a cask strength straight as I have people diluting an already diluted dram and wondering why the flavour is so off.</p><p></p><p>I have to be honest, I'd never considered that the room temperature would be so different in California, but that's probably because even now that I'm in Idaho, I usually have a dram when it's cooler in the evening and in my shady man cave so I've never had a Whisky I needed to chill in any way.</p><p></p><p>Your method of cooling and correctly diluting a Cask Laphroig is brilliant. Very well thought out. :cheers:</p></blockquote><p></p>
[QUOTE="Dreadgerbil, post: 205380, member: 2219"] I usually just say concentrated since I've had issues trying to explain to people exactly how alcohol content is measured/cask strength/bottling procedures etc. Most commercial bottlings are pre-diluted and shouldn't need to have any more dilution added. I've seen as many people try to enjoy a cask strength straight as I have people diluting an already diluted dram and wondering why the flavour is so off. I have to be honest, I'd never considered that the room temperature would be so different in California, but that's probably because even now that I'm in Idaho, I usually have a dram when it's cooler in the evening and in my shady man cave so I've never had a Whisky I needed to chill in any way. Your method of cooling and correctly diluting a Cask Laphroig is brilliant. Very well thought out. :cheers: [/QUOTE]
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