Note: Pipettes and Glencairn glasses sold separately.
The Drop That Makes The Dram
...employed by some of the most prestigious Whisky distilleries in Scotland: Glenmorangie, Dalmore, Ardbeg, and Isle of Jura.
Their reason? Adding water removes the alcohol prickle and opens up the aromas and flavors for greater appreciation. Recent scientific studies have demonstrated that the addition of water enhances the experience.
The chemistry of the water makes a difference and that the best water to add is the water that made the whisky,
'Surely every dram deserves the best possible Spring water'
And so Uisge Source was born (pronounced ‘oosh-guh’ Scottish Gaelic for water).
Spring waters from private sources either close to, or from distilleries in the whisky regions of Scotland. Hard, mineral-rich spring water from the Highlands for adding to Highland malts. Soft, low-mineral spring water from Speyside for adding to Speyside Malts.
Islay Spring water with higher natural acidity for adding to Islay Malts.
And while you listen to the debates about how to drink whisky, perhaps remember what legendary Scottish Entertainer, Chic Murray suggested: “There are only two rules for drinking whisky: Rule number 1 – never take whisky without water, Rule number 2 – never take water without whisky.”