The 'Gazette'
Whiskies are one of the most iconic spirits in the world. Their conception is the result of a subtle balance between tradition and science. Among the fundamental elements in its production, water plays an essential but often overlooked role. The quality and composition of the water used in the production process directly influence the aromas and complexity of the whisky you taste. This article explores the importance of water in whisky production, revealing its chemical and sensory impact.
During the whisky-making process, the water used is not a simple component, but a remarkable chemical player. Its richness in mineral and organic ions is decisive, as it influences every stage of the process, from fermentation to the final whisky.
The water’s pH is a crucial indicator of its acidity or alkalinity. Slightly acidic water is ideal for extracting flavours from the malt. It is therefore a key ingredient right from the start of whisky making.
The alkalinity of the water, measured by its ability to neutralise acids, stabilises the pH throughout the brewing process. This ensures a harmonious fermentation, which is essential for flavour development.
Water hardness is linked to its calcium and magnesium concentration. This has a direct influence on the taste of the whisky. Water rich in these minerals can bring an admirable depth and complexity to the flavours.
Conductivity measures the concentration of ions in water. The richer the water is in minerals, the more conductive it is. This can enrich the sensory character of the whisky, giving it a unique richness.
Water not only influences chemical processes, it also plays a decisive role in the aromas and flavours of whisky.
Water with a balanced pH and alkalinity allows precise control of enzymatic reactions during brewing. This encourages optimum extraction of the sugars from the malt, which are fundamental to the creation of aromas.
Calcium and magnesium are key elements for fermentation, acting as enzymatic co-factors. Their presence guarantees an efficient conversion of sugars into alcohol, as well as into subtle aromatic compounds.
Sulphates and chlorides are two ions present in water. They modulate the aromas of whisky. Sulphates intensify bitterness and give a stronger flavour, while chlorides can increase maltiness.
Terroir is just as essential to the character of a wine as it is to whisky. The geographical origin of the water adds a unique dimension to the whisky’s personality, through its interaction with the local geology.
Distilleries draw their water from a variety of sources: streams, rivers or groundwater. Each source has its own mineral composition, giving the whisky a specific signature.
Water that flows through limestone is enriched with calcium bicarbonate, while water from granitic soils is softer, with fewer minerals. This geological pathway shapes a distinctive terroir, leaving a unique imprint on the whisky.
Water is the invisible soul of a whisky. Its chemical composition and geographical origin influence every aspect of the distillate. Understanding and valuing this fundamental element is a way for distillers to create spirits with distinct characters, offering unforgettable taste experiences. Water is the keystone that transforms a simple combination into a complex composition.
Palmer, J & Kaminski, C. (2013) Water, a comprehensive guide for brewers. Brewers publications.
Emen, J. (2015) Is water the most important ingredient in liquor? Water’s hidden role in spirits across the globe. Eater magazine.
Maltman, A. (2003) Feature: Wine, beer and whisky: the role of geology. Geology Today, 19(1), 22-29.
Bamforth, C. (2001). pH in Brewing: an overview. MBAA Tech Quart.,38(1), 1-9.
Troester, K. (2009). The effect of brewing water and grist composition on the pH of the mash.
Raw materials | September 2024 | Dr. Magali Picard