NFR Water in Your Whisky?

[Roper]

The problem of adding water is, the water. When whiskey is made the water that’s used is important to the end result. Tap water…nah! Anything with chlorine is not good. So, with the exception of ice for cask strength bourbon, I’ll drink my whiskey neat, especially a single malt.

 

[Wetswinger]

Irish, Rye, Canadian, Bourbon? The first 3, yes. Bourbon, not so much. I like them with a couple cubes...

 

[Mossback]

It appears the whisky study was done at the TriCities campus, if it was done at the UW campus it would be about how much water to add to your White Claw to make it taste like soda pop.

FIFY