Here's something I've always wondered... the drinking thread reminded me of it. I drink scotch sometimes. When you add just a splash of water, it becomes sweeter, and the aroma and everything is different. What's the chemical basis of this?
I know little about chemistry, but I do know that Scotch is aged in oak which imparts tannins into it. Tannins are quite bitter, so diluting the Scotch with water would reduce that bitterness (making it sweeter). And a side note: all spirits are distilled a certain number of times (depending on the make and model, so to speak). Afterwards, water is added to reduce the proof to that at which they sell it*, so anyone who gives you crap about adding water to your Scotch--you have my permission to tell them to go straight to hell. *There are a FEW exceptions whereby a spirit is sold at "cask" or full strength.
Your question intrigued me so I went looking for an answer. This was the best one I could find. [rquoter] place about a half-teaspoon of good quality, room temperature water in the single malt. I keep a bottle of such in my single malt cabinet. Now quickly swirl the contents a couple of times and nose again. If the whisky has much character, you will now most likely have to move your glass farther from your nose. There may be an intense release of aromas from the malt- or maybe not so intense. This robust release of aromas is due to the old Chemistry 104 term called "heat of solution." In effect, this rule states that when two chemicals are mixed, they may "take on" or "release" energy, thus becoming cooler or warmer. In the case of a whisky and water mix, the solution becomes slightly warmer, thus releasing the ethyl alcohols which contain much of the aroma of the single malt. The "nosing" step of appreciating the single malt is very important. There are 32 primary aromas, but only four primary tastes (via the tongue). Taste is influenced by the sense of smell for more than most people are aware. [/rquoter]
That's interesting. I had hypothesized it to be because the water someone activates/releases the caramelized sugars or something... but yeah part of the sweetness could be due to the aroma... I also searched the web a bit... there's something about breaking down ester chains... but I couldn't find anything definitive.
i love poetry and a good glass of scotch and of coarse my friend baxter. i love scotch here it goes into my belly
you know, newton's third law explains this process in greater detail. http://en.wikipedia.org/wiki/Newtons_laws#Newton.27s_third_law:_law_of_reciprocal_actions
