THE ULTIMATE GUIDE TO BLENDING WATER FOR WHISKY

Drying is stopped at 4% residual moisture. At this time, the whisky also acquires a very important Element of its character. Including peat to the drying hearth presents the malt a smoky peat flavour. The evaporated water vapour is removed by using the pagoda roofs in the distilleries, which may be found from afar.The Importance of Water in Vodka: