Whiskey Blending Water
The connoisseur’s companion.
Crafted for the perfect pour. With a precisely balanced minerality of TDS 200 mg/L, a neutral profile and zero additives, this water opens up a whisky’s aroma and softens the burn without ever interfering with its character. Serve at room temperature, add a few drops at a time, and taste the difference the right water makes. For consumers of legal drinking age; please drink responsibly. Equally at home as a premium table water.
Choose your pack
Incl. of all taxes · ₹72 / bottle
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Who Should Take It+
- Whisky enthusiasts and collectors
- Bars, tasting rooms and premium gifting
- Anyone who appreciates fine table water
- Strictly for adults of legal drinking age when used with spirits
Ingredients+
- Multi-stage Purified Water
- Naturally balanced minerals (TDS ≈ 200 mg/L)
- Nothing else — no additives of any kind
How To Consume+
- Serve at room temperature — never iced for tasting
- Add a few drops at a time to your pour
- Taste between additions until the aroma opens
- Typical range: a teaspoon to a small splash per 30ml
Why Choose Whiskey Blending Water?
The water you add to whisky is never a neutral bystander — it either opens the spirit up or flattens it. Tap water brings chlorine and hardness that fight the aroma. Soda buries it under carbonation. Whiskey Blending Water is built for one job: pH 7.5+ alkaline, a measured mineral balance around TDS 200 mg/L, and absolutely nothing else. Add a few drops and the aroma lifts, the harshness softens, and what you taste is the whisky — not the water.
- pH 7.5+ alkaline softens harshness for a cleaner finish
- Balanced minerals — calcium, magnesium, potassium, bicarbonate
- Still, never carbonated, so delicate aromas stay intact
- 0% alcohol, no sugar, no additives of any kind
Inside Each Sip
Click on any ingredient to explore what it does.
Inside Each Sip
The Science Behind Whiskey Blending Water
Aroma
Why Water Opens Up Whisky
A little water lowers the alcohol concentration at the surface of the pour, releasing aromatic compounds that ethanol had been holding down. It is why distillers taste cask-strength spirit diluted — and why the water you reach for actually matters.
Contrast
Why Soda and Tap Water Fall Short
Carbonation pushes fizzy sharpness over delicate aromas, and tap water can carry chlorine and hardness that clash with the spirit. A still, mineral-balanced water does the opposite: it clears the way instead of crowding it.
What to Expect
Pour It Neat First
Nose the whisky exactly as it is. You need a baseline before you change anything.
Add a Few Drops
A few drops at a time, straight into the glass. Swirl once and nose again — the aroma should open up.
Taste and Adjust
Keep going drop by drop until the whisky sits exactly where you want it. Every bottle opens at a different dilution.
Frequently Asked Questions
What makes this different from ordinary bottled water?+
It is built for tasting, not just for thirst. The mineral balance sits around TDS 200 mg/L with a pH of 7.5+, it is completely still, and it contains nothing else — no carbonation, no sugar, no flavouring. Ordinary packaged water is not engineered around what it does to a spirit; this is.
What is the pH and mineral profile?+
pH 7.5+ alkaline, with calcium, magnesium, potassium and bicarbonate in measured proportion and total dissolved solids around 200 mg/L. That combination softens harshness without leaving any taste of its own.
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