Does anyone really do 2x as much water as whisky?
Mr Picky sez that, unless you started with a whisky at 69%, Ed, your math is off--at 2:1 water to whisky, your dram will be one-third strength. That's, say, 18% for a 54% cask strength whisky. (And now Mr Picky second-guesses himself--you never actually made the 2:1--23% link.)
As has been said, with lots of water seems to be for many gentleman who have drank it that way for 40+ years. They get a tumbler, add an ounce or two of 40% whisky, optionally some ice cubes, and fill it to the top with water. It is the same dilution you'd get if you did the same with ginger ale or cola and is probably about as strong as dry white wine or strong beer which is the maximum ABV most drinkers imbibe. Can they actually taste the whisky? I don't know...
I'll even add tap water, if there's no mineral water to hand, provided it's neutral tasting; unsure whether and to what extent chemicals in tap water, even if you can't taste them, interact with the whisky.
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