[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.