Archived posting to the Leica Users Group, 2010/12/20
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]I found this having come upon the idea few weeks ago. I always put an ice cube in mine. Just one. I'm sure ill advised. http://www.scotchdoc.com/tsd/ask/index.html "... place about a half-teaspoon of good quality, room temperature water in the single malt. I keep a bottle of such in my single malt cabinet. Now quickly swirl the contents a couple of times and nose again. If the whisky has much character, you will now most likely have to move your glass farther from your nose. There may be an intense release of aromas from the malt- or maybe not so intense. This robust release of aromas is due to the old Chemistry 104 term called "heat of solution." In effect, this rule states that when two chemicals are mixed, they may "take on" or "release" energy, thus becoming cooler or warmer. In the case of a whisky and water mix, the solution becomes slightly warmer, thus releasing the ethyl alcohols which contain much of the aroma of the single malt. The "nosing" step of appreciating the single malt is very important. There are 32 primary aromas, but only four primary tastes (via the tongue). Taste is influenced by the sense of smell for more than most people are aware." -------------------- Mark William Rabiner Photography http://gallery.leica-users.org/v/lugalrabs/ mark at rabinergroup.com Cars: http://tinyurl.com/2f7ptxb