whiskey in a glass with ice on the table whiskey in a glass with ice on the table Hold the rocks. Just add water – but not just any water. (Photo: Igor Normann/Shutterstock)

Just what your bourbon needs: a $10 bottle of water

Two guys from Kentucky knew that adding a little water to whiskey makes it taste better. So they decided to make their own water.

A wise man once said that adding a splash of water to whiskey makes it taste just right.

Actually, it wasn't just one wise man. It was two. One was from Sweden, the other from Israel, and it was all in the name of science. Thanks to this scrappy pair, we now know that there's a compound in whiskey called guaiacol, which gives it that smoky, bitter taste. When the drink is diluted to about 25 percent, the guaiacol rises to the top, where its aroma and taste can be fully appreciated. Ahhhhh... that hits the spot.

whisky in a glass with ice Whisky is a very personal drink. But there is a right way and a wrong way to drink it. (Photo: Pawel_Brzozowski / Shutterstock)

So, great! Have a little H20 in your glass o' liquid courage. But not just any H20. No, that would be too ... pedestrian. You need something with ... pizzazz. Something you don't get from your tap, or your filtered carafe, or your grocery store.

No. You need a $10 bottle of premium, iron-free water, straight from Kentucky's limestone aquifers. And two equally scrappy entrepreneurs, founder Doug Keeney and co-founder Barry Gluck, are now bottling it for your mixing pleasure.

They call it Old Limestone Mixing Water. And it's for sale for a cool $9.95 on the pair's website.

old limestone mixing water Old Limestone founder Doug Keeney says this mixing water is the best accompaniment to bourbon because it's iron-free and straight from the aquifers of Kentucky. (Photo: Old Limestone)

Kentucky, of course, is where most bourbon is made. Since the water there is iron-free, whiskey distillers think it makes the drink more palatable. “You need iron-free water to make whiskey,” Gluck told the website Mic. “If you use tap or mineral it turns the mash black, and it taints the flavor and almost sours it.”

So it would make sense, then, to use that same water to dilute the whiskey after it's poured. The result is a drink with a “more robust, smooth, velvety flavor,” Gluck said.

milk and honey whisky Milk & Honey is the first whisky to be produced and bottled in Israel. (Photo: Milk & Honey Distillery)

Still skeptical? Consider, then, how much you spent on your last bottle of water when you really needed it. At an airport, for instance, or a theme park. Did you even look at the price? If you didn't, let's just assume it was higher than you wanted to pay – and it was just plain water.

The Old Limestone folks thought long and hard about what bourbon drinkers look for in their ideal pour. And they knew one thing for certain: no self-respecting Bourbonite would ever use tap water. Gluck, in fact, likened adding tap water to bourbon to "mixing two different kinds of wine" and said "it’s not what it’s intended to be."

So, he and Keeney figured, why not ensure you're getting the best experience possible out of your apertif, from the same water that's used to make the prized beverage in the first place?

Cheers to that, we say.


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Related Topics: Drinks