{"id":754708,"date":"2023-05-02T09:06:17","date_gmt":"2023-05-02T13:06:17","guid":{"rendered":"https:\/\/spaceweekly.com\/?p=754708"},"modified":"2023-05-02T09:06:17","modified_gmt":"2023-05-02T13:06:17","slug":"too-much-water-can-make-whiskies-taste-the-same-2","status":"publish","type":"post","link":"https:\/\/spaceweekly.com\/?p=754708","title":{"rendered":"Too much water can make whiskies taste the same"},"content":{"rendered":"<p>While adding a little water is popularly thought to &#8216;open up&#8217; the flavor of whisky, a new study indicates there&#8217;s a point at which it becomes too much: about 20%. Researchers chemically analyzed how volatile compounds in a set of 25 whiskies responded to the addition of water, including bourbons, ryes, Irish whiskeys and both single malt and blended Scotches. They also had a trained sensory panel assess six of those whiskies, three Scotches and three bourbons. Both tests found that adding a little water could change how the whiskies smelled, but after 20%, they may start to have the same aroma. Since smell and taste are often closely linked, this likely affected the spirit&#8217;s flavor as well.&#013;<br \/>\n&#013;<br \/>\n&#013;<br \/>\n Click here for original story, <a href=\"https:\/\/www.sciencedaily.com\/releases\/2023\/05\/230502090617.htm\" target=\"_blank\" rel=\"nofollow noopener\">Too much water can make whiskies taste the same<\/a>&#013;<br \/>\n&#013;<br \/>\n&#013;<br \/>\nSource: ScienceDaily&#013;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>While adding a little water is popularly thought to &#8216;open up&#8217; the flavor of whisky, a new study indicates there&#8217;s a point at which it becomes too much: about 20%.&hellip; <\/p>\n","protected":false},"author":1,"featured_media":615444,"comment_status":"false","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-754708","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-genaero"],"_links":{"self":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts\/754708","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=754708"}],"version-history":[{"count":0,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts\/754708\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/media\/615444"}],"wp:attachment":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=754708"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=754708"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=754708"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}