Sitting in a bar, enjoying a wonderful single malt with some fellow whisky enthusiasts, the conversation turned to water. Should we add it, or not?
We mostly agreed that we added water - but what were our choices? That night it was a choice between tap water, full of chlorine and fluoride or a hard mineral water.
And so our debate began, what is the best water to add to whisky? Why does whisky taste better when you add water? What is the best water to add to whisky to bring out its depth of flavour? How can we make the whisky shine?
This debate took us on a journey, we travelled across the length and breadth of Scotland looking for the perfect water to mix with whisky. We consulted master blenders, professors, chemists and geologists. We learned that Lewis was made up of some of the oldest rock in the world, Lewisian gneiss, and that this rock was metamorphic and insoluble making the water very soft. We also learned that the Outer Hebrides is home to 15% of the UK’s freshwater surface area and that it’s very windy. And we got wet.
We discovered that by mixing the incredibly soft and pure water from Lewis with whisky, we could help unleash the whisky’s depth of flavour and its true majesty.