Including water can also have a major effect on peated malts. ‘A higher alcoholic strength can subdue smokiness, and introducing some water genuinely releases the smoky character,’ claims Stuart Urquhart, whisky provide supervisor at Gordon & MacPhail. At Daviess County Bourbon, we Mix our wheated mash bill with our ryed https://hectorjbqgv.weblogco.com/28030696/the-best-side-of-whisky-blending-water