Percentage Of Alcohol In Whisky -

However, high alcohol also brings a physical sensation: heat. Ethanol activates the TRPV1 receptors on your tongue, the same receptors that detect heat from chili peppers. A whisky at 60% ABV can be so "hot" that it overwhelms your palate, making it impossible to taste the delicate vanilla, fruit, spice, and oak notes underneath. It can also cause a numbing effect.

This is why most professional whisky tasters add water. A few drops can lower the ABV to a "release point" (often between 35-45%) where the flavor compounds are no longer locked in by the alcohol matrix and become more volatile, releasing their aroma. percentage of alcohol in whisky

The next time you pour a dram, look at the ABV. Ask yourself: Is this intended to be drunk neat, with ice, or with water? Has it been chill-filtered? Would I enjoy it more if it were a few percentage points higher or lower? The answer to that last question is personal. However, high alcohol also brings a physical sensation: heat

So, a 40% ABV whisky is already pre-diluted to a drinkable, flavorful strength. A 55% ABV cask-strength whisky has the potential to be more flavorful, but only if you add water to unlock it. It can also cause a numbing effect