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Water

The ingredients to produce whisky single malts are basically three: barley, water and yeast.

The barley is soaked in water in large tanks to activate the germination process; after which the malted barley is immersed again in hot water. Following distillation, the resulting colorless highly alcoholic liquid (about 70%) is diluted in water to decrease the alcohol content. It will then be the rest in wooden barrels to further lower the volume of alcohol, through the angel share. If the distillate is too alcoholic, it is used to definitively lower the alcohol content up to 40%.

It is clear that good water is necessary for the success of a whisky high quality.

According to purists, the whisky it must be drunk neat, at room temperature and the only possible combination is with water. When it comes to tasting, the advice is to alternate each sip of whisky with a sip of water. Otherwise, you can add a few drops of water (4-5 drops) directly into the glass, in order to "discover" the whole aromatic profile of the whisky.

Thanks to the water, the alcohol content of the distillate is also lowered: this decreases the taste of alcohol on the nose and tongue and highlights the more delicate aromas.

In this section you will find a choice of water of the best quality. Perfect match for your distillate!