Originally Posted by Paul Cannell
Like that one So whats the 'right water' to go with the Edradour?,
I wish I could give you a definitive answer to that Paul.
I didnt like this malt when I first tried it here in Glasgow back in 1990 with Glasgow tap water. It was strawey, grassy, and just lacked any real punch or charm. About 14 years later, a very good friend brought some up to share at my home in the West Highlands. At that time we were still on natural water. He enthused about it before we opened it remembering, that, when I had visited the same distillery, I proposed to my girlfriend of the time
and he was looking forward to tasting it ... I didnt say anything out of courtesy to my old friend .. we poured a dram and carried on blethering, it was just the standard 10 but the bottle had been redesigned since. However the taste was something to behold this time, the complexity and depth to it was a world away from when I last tried it, and I was dumbfounded .
Now its possible that two things have changed, either they've changed something about how they mature it, or my palate has changed in that time, but I was so taken aback by the variance from my memory that I tried it with some basic bottled water at the time and it definitely lost its character.
Due to EC regulations up there we now get piped the same chlorinated and flourided rubbish that every one else gets
all over the place.
If you take the view, as I do that water assists in the dram ... you just have to test some varieties until you find a good one. Of course tap water doesent affect some malts, but they would be the bolder ones like Ardbeg 10 or Laphraoig where the base spirit contains an element of phenol and associated compounds and the water flavour is less relevant.
Hardness is also probably relevant. I would advocate that it is a further reason to 'have' to carry out MORE research