> The paper states "Before bottling, the whisky is diluted to around 40 vol-% by the addition of water", which is clearly not always true,
Ah, yes with that qualification then it's certainly not true. Cask strength isn't even that rare any more.
> I'd say that most enthusiast do not dilute most of their cask strength whisky down to anywhere near 40% ABV if they can help it.
I have heard of people who add a drop of water to a 70% whisky but I can't say I understand why. Perhaps it's individual but I just find I get a numb feeling in my mouth with anything 60% or above, which simply feels like it lessens the flavors.
Ah, yes with that qualification then it's certainly not true. Cask strength isn't even that rare any more.
> I'd say that most enthusiast do not dilute most of their cask strength whisky down to anywhere near 40% ABV if they can help it.
I have heard of people who add a drop of water to a 70% whisky but I can't say I understand why. Perhaps it's individual but I just find I get a numb feeling in my mouth with anything 60% or above, which simply feels like it lessens the flavors.