[tehsuk]

> That dilution might take place before bottling, after bottling, or a combination of both

The paper states "Before bottling, the whisky is diluted to around 40 vol-% by the addition of water", which is clearly not always true, certainly not in nerdy circles.

> Whiskey is distilled and casked at a high % abv (e.g. 60-70) and then diluted before drinking to something less than that, e.g. 45%, 40% or lower. That dilution might take place before bottling, after bottling, or a combination of both. But (hopefully) very few people make the mistake of drinking 70% alcohol without diluting it first. That the dilution was left to the consumer rather than happens in the factory is just a detail. It doesn't really change how whisky is distilled (70%) and later consumed (~40% or something higher but still hopefully not 70...).

I'd say that most enthusiast do not dilute most of their cask strength whisky down to anywhere near 40% ABV if they can help it. My argument is that the paper 's generalization is _very_ broad.

[alkonaut]

> The paper states "Before bottling, the whisky is diluted to around 40 vol-% by the addition of water", which is clearly not always true,

Ah, yes with that qualification then it's certainly not true. Cask strength isn't even that rare any more.

> I'd say that most enthusiast do not dilute most of their cask strength whisky down to anywhere near 40% ABV if they can help it.

I have heard of people who add a drop of water to a 70% whisky but I can't say I understand why. Perhaps it's individual but I just find I get a numb feeling in my mouth with anything 60% or above, which simply feels like it lessens the flavors.

[tehsuk]

> I have heard of people who add a drop of water to a 70% whisky but I can't say I understand why. Perhaps it's individual but I just find I get a numb feeling in my mouth with anything 60% or above, which simply feels like it lessens the flavors.

I've had one whisky that was bottled at close to 70%, and it's certainly an "evaporating" feeling. For me it's situational, sometimes a 55% whisky goes down smoothly, sometimes a 46% one is harsh. The longer the tastings become, the harder it becomes for a (relatively) low ABV% whisky to compete with bold, 55%+ ones. Tasting order and length, mood, food, so many variables.