THE SCIENCE OF BLENDING WATER
It has been proven that adding Blending Water to spirits above 27 proof, releases flavonoids trapped at the bottom of the glass by the heavy ethanol. As flavonoids disperse throughout the drink, this opens up the whisky’s flavour profile. When you tilt your glass towards your mouth, your nose and tongue can perceive more flavours.
Ethanol layer confines Flavonoids.
When spirits like whisky are poured into a glass, the heavy ethanol content rises to the top which forms a barrier between the flavour-producing compounds and your senses
Blending Water dilutes the
Blending Water breaks the ethanol barrier, allowing your senses to perceive more flavonoid
Flavonoids spread throughout
Blending Water disperses flavonoids evenly in the glass, broadening the flavour profile of the whisky
More Flavours in every sip
Now, when you tilt your glass towards your mouth, you can taste a wider range of flavonoids in every sip
The proof is in the tasting
Understanding the science is one thing, but tasting the magic of Blending Water yourself is a genuinely remarkable experience. Take the Whisky Taste Test and taste the difference in drinking whisky neat, drinking it with regular water and drinking it with Estuary Blending Water.
Rediscover your favourite spirits. Try them with Blending Water
Your favourite brands of spirits have more flavour secrets to reveal. Get your hands on the world’s first Blending Water and discover the full range of flavours they have to offer.