Our Waters
The Thesis
Depending on the drink, ice is used to chill, dilute, and release water-soluble phenols normally trapped in drinks served neat. Using water or ice from less-than-ideal local sources taints your drink. Artisanal Waters are chemically designed to complement and enhance your cocktail and coffee by pairing water or ice with your drink to maximize solubility and aromatics. Experience what is made possible possible with custom ice and water.
The Process
Each spirit starts with a water source. From there, science and tradition take over. Fermenting, aging and bottling yield the drinks we enjoy. We have gone to the source and identified the chemical composition of the water and replicated to create custom water it to enhance and not detract from your cocktail.
Adding water to spirits is a practice rooted in both tradition and science, as it alters the chemical composition of the spirit, enhancing its flavor and aroma. Here’s how it works:
Many of the flavors and aromas in whiskey come from volatile compounds — esters, aldehydes, phenols, etc. When you add a few drops of water, it lowers the alcohol concentration slightly, allowing these aromatic molecules to escape more easily into the air. This intensifies the nose (aroma) of the whiskey.
Conclusion
- Alcohol Content and Volatility
- Whiskey for example, typically contains 40-60% ethanol by volume. Ethanol is volatile, meaning it evaporates readily, carrying aromatic compounds with it.
- Adding water dilutes the ethanol concentration, reducing its volatility and allowing other, more delicate aromas to become noticeable. This can soften the initial "burn" of alcohol, enabling subtler flavors to emerge.
- Solubility of Flavor Compounds
- Whiskey contains a wide range of hydrophobic (water-repelling) and hydrophilic (water-attracting) compounds.
- Certain aromatic compounds, like guaiacol, which contributes to smoky, woody, and spicy notes, are more soluble in ethanol than in water. When water is added, these compounds migrate to the surface, making them more accessible to your nose and palate.
- Impact on Aroma Perception
- Aromas in whiskey are detected primarily through the sense of smell, as volatile compounds are released from the liquid.
- By lowering the alcohol concentration, water reduces ethanol’s overpowering dominance, unveiling a broader spectrum of aromas like fruity esters, vanillin, and other subtle notes.
- Hydration of Chemical Bonds
- Water molecules interact with certain chemical bonds in the whiskey, such as esters and phenols. This interaction can break apart clusters of molecules, effectively "opening up" the whiskey to release more nuanced flavors and aromas.