Tag: blending-water

Every reduction is a one-way journey towards a number the distiller does not get to choose. Whisky's 40% floor is not a quality convention or a marketing habit — it is written into law on three continents, and it sets the hard maximum on how much blending water a bottling is allowed to contain. Here is where the number came from, what happens to a whisky that falls below it, and why the same regulations that cap the volume of water say almost nothing about its quality.

A distillery does not have "a water supply." It has five, and their specifications actively contradict each other — the calcium that feeds fermentation ruins a bottling, and the ultrapure water that protects a boiler would eat a condenser. Only one of the five ends up in the glass, and it is by volume the smallest of them all.

Every spec sheet for blending water argues about minerals. Almost none of them mention the organisms. Demineralisation removes calcium and chloride; it does not remove bacteria — and by stripping out the disinfectant residual along with everything else, it hands the survivors a system with no defences. Here is what actually lives in ultrapure water, which parts of a purification plant grow it rather than remove it, and what a trade buyer should ask for beyond a TDS number.

Every guide to whisky and water talks about the water added at bottling. Almost none mention the first reduction — the one that happens before maturation, when new-make spirit is cut from still strength to filling strength and then left alone with oak for a decade. Here is why 63.5% ABV became the industry's number, what moves when a distillery leaves it, and why this is the harder of the two waters to get wrong.

Every reduction starts with a sum, and the obvious sum is wrong. Ethanol and water shrink when they meet, so the water you need is never the volume you appear to be missing — and the shortcut that ignores it misses legal bottling tolerance by four times over. Here is the arithmetic distilleries actually use, and why the number on the label depends on it.

Ask two master blenders what water does to whisky and you may get two opposite answers — one calls it the industry's biggest myth, another has research showing the source shapes the spirit. But the argument is narrower than it looks, and on the water that goes in at the end, the trade is unanimous.