Adding water to whisky

Personally...nothing. I take it straight from the bottle and simply adjust the way I sip depending on strength. This is, of course, irrespective of what one may or may not nose out of it when water breaks the surface tension. I don't add water for a couple of reasons.

1. I write and review for my own site, and this is one of the very few times I agree with Murray. It has to be tasted au natural in order to be reviewed. Otherwise, the addition of water changes the malt so that the chances of anyone else adding exactly the same amount of water (thus being able to taste the same drink I am reviewing) are slim.

2. I have always loved big and bold flavor. Cask strength for this guy.

To your point though...purified bottled water. Avoid tap and all its impurities and potential additives (chlorine?)

I myself won't add water to my whisky unless it's high proof and even then I taste and then make the decision as to whether I'll add water or not. And on top of that I usually have to have heard from other people that adding water will make a large difference and change in the flavor profile.

I'm pretty basic though when I do add water and unless I'm in a bar it is sadly almost always tap water.

@Donski I like to experiment with my whisky. Just a little drop can make a difference on the nose and the palet. Not always a plus on one and/or the other. I use coal filtered tap water to take away the chlorine and other unwanted flavors, it works good for me.

When I drink Islays, I typically add about a teaspoon of distilled water to each glass. This seems to really open up these heavy whiskies and smoothes out some of the harsh edges.

I don't really add any water to my whisk(e)y, especially those with a standard 40-43-46% ABV. Some cask strength whiskies can be a bit overwhelming, so I tend to take smaller sips at first. Then I sometimes add a small splash of water with it, to observe any differences in taste. But I certainly don't feel the need for this with whiskies at a standard ABV. I like my whisky as it was intended to drink by the distillers. Imho they bottle it at a certain strength for a reason, so I don't feel the need to dilute it myself.

What I've always found it a bit strange about Ralfy, is that he always puts some water in his whisky before he tastes them. Every time. Why not taste them before and after you put water in them? And why does he make remarks about how a certain whisky should be bottled at 43 or 46% ABV instead of 40% when he's diluting them anyway?

The water I use is just tap water, because the tap water where I live is very clean and devoid of any elements that could spoil the taste, such as chlorine. I've used bottled water and coal filtered tap water in the past, but didn't notice any real differences, so I just don't bother anymore. :D

When a whisky is bottled at drinking strength (40, 43, 46%), I do not feel the need to add water, but it is a different story when drinking cask strength. Some simply require water, such as certain batches of Aberlour a'bunadh (to give just one example).

And while I always taste cask strength whiskies at natural strength first, when comparing whiskies it is, imho, sometimes a good idea to try and dilute them to the same strength. Some whiskies are real 'swimmers', meaning they take water elegently and become even better (but sometimes they are 'drowners' too, it is a hit & miss experiment). If a whisky becomes better with water, would it not be a shame to taste it only undiluted? Seems like a missed chance to me.

I only use bottled water to avoid impurities, never from the tap (if I can help it).

I'm still new to sipping and haven't matured to single malts yet, (first will probably be Irish either Bushmills 10 or redbreast 12) but I started with a little water and worked my way to neat over a few days and I am starting to prefer neat. If I added water it would only be a small splash or teaspoon and i have only used purified bottled water since we always have some, I would assume spring water would take on would take on whatever minuscule mineral flavors it has (the same with mineral enhanced purified). Though I would agree tap water would affect the taste from where I live to nearby friends.

If I add water at all I just use filtered tap water. I personally can't taste enough difference between it and spring water.

I usually add a small splash of tap water to cask strength whiskies. Other than that it depends upon my mood. I usually drink scotch neat but add water when i think the whisky is better for it.