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One of the most common questions put to any bartender or beverage professional is always; how do you drink your whisky?  Or even, how should I drink my whisky?  While the most common answer to the latter is “the way you enjoy it best,” the former question is one that can have more than a few answers, especially when it comes to Scotch Whisky.

Needless to say, water is great.  Whisky is made with water, diluted and bottled with it.  In fact almost all makers of scotch talk specifically about their water source and the key elements of taste and quality it adds to their product.  However, when imbibing a classic dram, water, and its variations such as ice and seltzer can have a huge impact.  Even an amount as small as a few drops of water can open caramel and baking spice flavors, lighten the body, add a refreshing quality, and cut back the initial impact of alcohol and ABV.  Older whiskies can lose flavor and body, however certain age marques and higher strength whiskies can be at their best with only an added drop.  Ice changes temperatures of the liquid, and the flavors that are brought to the forefront and those pushed to the rear.  Levels of smoke, earth, baking spice, vanilla, and caramel all teeter back and forth depending on the temperature of the scotch in the glass.  One thing of note is that a little bit of ice can go a long way, and some higher end blends and single malts actually reach a peak with the addition of water and the lowering of temperature, only to experience a sharp drop in taste and a muddling of flavors after that peak is passed.

Even with all of these variables, the one that is hardest to figure out is how each brand is seemingly endlessly affected differently both by dilution and temperature.  While steady and persistent “research” on the scotch category is never a dull day, a classic example of the iconic Glenlivet 12 year single malt is a great starting guide:

• Neat: Rich off the tongue, light through the body.  The overtones of earth and bread are forward (a signature of Scotch whisky), along with caramel, oak tannins, citrus, light black pepper, all spice, and slight dried fruit.  As signature of a Highland Single Malt as possible.
   
• 4 Drops of Water:  instantly lighter, refreshing for the warmer weather or a lighter mood.  The oak tannins and the citrus flavors are moved towards to the forefront, followed by baking spice and black pepper. The acidity that dry’s one’s mouth out, leaving another sip to be desired is still very prevalent, and the finish has lengthened with the baking spice and pepper spice tones.  Scary easy to sip.
   
• One – One square inch ice cube:  After sitting less than 30 seconds the order of the present flavors has changed.  Caramel and vanilla are all up front.  The oak tannin is greatly reduced, and the earth flavors indicative of barley and the Scottish terroir are front and center in the body of the whisky.  Light dried fruit flavor follows, briefly, to transition into the signature peppery long finish. Overall lighter, however, very refreshing.
   
• Ice and Seltzer:  Very Very light.  Only light flavors of earth tones remain.  The “breadiness” indicative of the barley is there, but it also light.  Light citrus flavors and dried fruit tones leave for a very mild and easy to sip on libation.

At the end of the day, no one way is right and no one way is wrong.  It can depend on the time of day, the temperature outside, the type of whisky ordered, and even the current environment and mood.  However, what is always right, is to enjoy a good dram in the favored fashion, especially with good company.