[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.