Adding water can even have a major impact on peated malts. ‘An increased alcoholic power can subdue smokiness, and adding some water truly releases the smoky character,’ suggests Stuart Urquhart, whisky source supervisor at Gordon & MacPhail. At Daviess County Bourbon, we Blend our wheated mash bill with our ryed https://blndwater.com/products/blnd-blending-water-for-gin-750-ml