stewamax wrote:My leaving 'do' when I left Scotland to return to England had - on my instructions to the bar (and my card behind it...) - just Laphroaig 10 cask strength and Glenfarclas 105 - both around 60% ABV. Water was NOT provided. Just trying to be macho I suppose.
I now see the error of my ways and now dilute my Ardbeg, Laphroaig, Lagavulin and occasionally Caol Ila about 50/50.
Fried tongue is now only something one might - in extremis - eat.
Oh my goodness. Worm, can, and all that.
Friend of mine goes mental when I add about 20% water to most of my single malts. He maintains a drop or two in a dram opens up the flavour as much as it needs. To my palate, Ardbeg needs about 20% water to bring out the best from it, any more and it just dilutes. A few drop or two as he advocates I find undetectable.
Talisker is the exception where like you, I find a shade less than 50/50 brings out the best. Laphroaig I find quite unpalatable under any circumstances. I've had a bottle in the cabinet for ten years now as I find it quite undrinkable. Mebbe I should try it again as my palate MUST have developed in the interim!
Hmmm edit to add: I now have a dram of Laphroaig 50/50 with water. Yes it's still disgusting! Should have used Coke.....