Originally Posted by I<3Bacon
You missed my point entirely. Robertson's opinions (for the most part) are fine... but I wouldn't get too caught up on what industry folk have to say. Many distillery workers in Scotland don't even drink whisky. The fact that you used a citation is laughable (read: I'm laughing at you, not Robertson)
This was an unnecessary and childish statement. Most distillery workers in Scotland use the local water source to water down their drams (when they do). It is often loch water (the same water they use to create the mash that later gets distilled).
Listen...I responded to the original question...offering my opinion, and graciously at that.
You chose to offer contradictory opinions not to the OP but by quoting what I said.
I responded to that by citing Robertson's writings...and I think my response was even toned and objective. You may not like Robertson or even agree with him but I suspect he's got a lot more experience and objective information than all of the jedi in this thread. I wouldn't call him "industry folk" but he's not merely a fanboy either.
You upped the ante/antagonism again by making the "laughable" comment..
The comment about goat's piss was me realizing that you were gonna be a dick about this no matter what I said. But at the same time it does
bear on the subject..
The whole issue of adding spring water for the mineral flavour
is as bogus as it gets, in my opinion. If you want to taste the flavour of a malt why in the world would you want to adulterate it with flavours that aren't native to it? That's called adulteration.
More than that I don't think you've thought it through...whatever water is used in any particular malt goes through the distillation
process. Distillation is essentially boiling the mash until the liquid becomes steam...am I right? I'm sure I am. And in the process most if not all of those minerals that are in the water are left behind. You can verify this by boiling a pot of your favourite spring water until nothing is left behind. Good luck cleaning the pot.
Even if some traces of mineral are transported by the steam...which I doubt...when you subsequently add water that is from a different source than the water that is used in the malt, you're adding minerals that weren't there to begin with. Again that's polluting the original flavours.
When you add distilled water you are adding little or nothing to change the flavour of the whisky you just paid good money for. You might as well be adding goat's piss.
I am not an expert on whisky but I'm not a newbie either. I don't criticize or contradict anyone's subjective opinions about what they like. I didn't do that in this discussion.
On the other hand, I'm here and I'm not going to be steamrolled by anyone...no matter how much I otherwise respect their opinion.
--Edited by DWFII - 1/10/13 at 12:14pm