Introducing water can also have a significant impact on peated malts. ‘A higher alcoholic power can subdue smokiness, and introducing some water truly releases the smoky character,’ claims Stuart Urquhart, whisky supply manager at Gordon & MacPhail. Water is usually used as the principle mixing factor in any spirit like https://whiskey-water01009.like-blogs.com/27842685/helping-the-others-realize-the-advantages-of-whisky-blending-water