All about making whisky
The Ardilistry spring is on the south-east coast, near the Ardbeg, Laphroaig and Lagavulin distilleries which look out over Ardilistry bay on the Isle of Islay. The Ardilistry aquifer (apologies for being so technical) is fed by the same water that fills the lakes which supply the famous distilleries on Islay. Ardilistry spring water is neither too light nor too hard, and has a naturally high acidity due to its filtration through the local peat bogs – in complete harmony with the region’s peaty and smoky whiskies. It’s worth noting that just a few drops of Uisge Water is needed to temper a 5cl dose of whisky. Which means that just 10cl of Uisge Water is required for a 70cl bottle.
UISGE SOURCE is a pure, fresh spring water that is drawn from private wells in the region where the whisky is distilled. The sources are near the main distilleries in the three largest single malt producing regions: the Isle of Islay, Speyside and the Highlands. Each water has a unique chemical composition, that shares the same characteristics as the water used to make the whisky in that region. Whisky experts recommend adding water to bring out the full character of a whisky. The water softens the taste of the alcohol, enabling the whisky to breathe, thereby revealing subtle new flavours. It is preferable to use the same spring water that was used to produce the whisky, or at least water that shares similar characteristics.
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