“…Water is usually the most abundant constituent of distilled spirits, but surprisingly, there are no published sensory data on the effect of water type (i.e., those that differ with respect to dissolved mineral composition) on the sensory perceptions of distilled spirits. In contrast, effect of water type on the sensory characteristics of brewed tea, coffee, and beer had been studied to some extent, with both positive and negative impacts reported (Buiatti, 2009; Fibrianto et al, 2018; Hendon et al, 2014; Lin et al, 2017; Mossion et al, 2008; Navarini & Rivetti, 2010; Pangborn et al, 1971; Spiro et al, 1987; Spiro & Jaganyi, 1993, 1994). In distilled spirits, water–ethanol clusters formed through hydrogen bonding were believed to have a significant influence on the development of “mellowing” mouthfeel and the activity of flavor compounds (Macatelli et al, 2010; Nishimura & Matsuyama, 1989).…”