Science of Blending Water

ALLOWS YOU TO TASTE MORE FLAVOURS IN EVERY SIP

THE SCIENCE OF BLENDING WATER

It has been proven that adding Blending Water to spirits above 27 proof, like whisky, releases
flavonoids into the air and opens up the whisky’s flavour profile by dispersing them throughout
the drink. Now, when you tilt your glass towards your mouth, your nose can perceive more
flavour and every sip is more flavourful too.

When Spirits Like Whisky Are Poured Into A Glass, Ethanol Rises To The Top, Forming A Barrier Between The Flavonoids And Your Senses.

Blending Water Breaks The Ethanol Barrier, Allowing Your Senses To Perceive More Flavonoids.

Blending Water Disperses The Flavonoids Evenly In The Glass, Broadening The Flavour Profile Of The Whisky.

Now, When You Tilt Your Glass Towards Your Mouth, You Can Taste A Wider Range Of Flavonoids In Every Sip.

Blending Water Works By Activating Molecules That Reveal The Deeper Flavours In Spirits.

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