Here ya go Jimbo, Straight from the horses mouth Dept

[da'rum]

would I be able to tell the difference?

No.

but when you do try it, let me know before hand so I can delete all my posts and evidence that I took that stand.


35%/70 proof is your sipping range? That's an unusual abv. I find it over watered and verging on dull at those strengths.

[RT]

When I'm feeling manly there's not much better than 57% Smith & Cross neat

But I read somewhere long ago that the alcohol content begins to numb the taste buds at about 35%, and that around 60 deg. F. is optimal for release of flavors. I figure that dropping one small ice cube into a tasting sample, swirling it for 5-10 seconds, and then removing it with a non-metallic spoon, yields something reasonably close to those 35% and 60 deg. F targets. I'm far too impatient to measure out X ml of room temperature water.

When getting to know a new rum, I typically sample it that way and also neat.

I haven't really found a consistency as to which way tastes better.

But having convinced my friends that both ways are necessary, I get to drink twice as much rum

[Capn Jimbo]

Here's the deal...


The consensus among competent tasters - think Ralfy, et al - is that there are indeed molecules of flavor that are "trapped", and that the addition of just a little water, even drops at times chemically "releases" these. It doesn't take much. There is a chemical basis for this.

There are also tasters who think it only fair to bring a higher proofed spirit down a few notches toward 40% (80 proof). There are actually glasses that are graduated with "lines" for this purpose. Most good single malts are delivered in the 43 to 48% range - Ralfy and others will taste them full strength, then add a teaspoon or two of water for the real tasting.

Of course it is possible to drown the spirit and ruin it with too much water, but even a 40% spirit will open up with a few drops - drops - of water on a chemical basis. What I find amazing are all the faux commercial reviewers that will taste and review an overproof without even thinking of adding water, then observing that the OP is somehow just for brave at heart.

Silly. BTW there's an easy experiement you can do and that's with Wray & Nephews Overproof, which all rum drinkers should own - very affordable. Add water cautiously - and keep track of it - until you find the "sweet spot" where it is the most flavorful, then go past this to see what happens.

The general consensus among experienced tasters is that 43% is an awfully nice place to be.