Estuary Whisky Blending Water 33cl
Original price was: AED 15.00.AED 5.00Current price is: AED 5.00.
Your whisky’s flavour, just with the volume turned up. This blending water is made to open up aroma and sweetness without flattening the character, so your dram stays your dram. Keep it by the bar cart for quick whisky cocktails and easy at-home tastings, because a few drops can pull out vanilla, honey, and spice you didn’t notice before.
Whisky can hide its best bits behind alcohol heat. This blending water is the cheat code, it helps aromas lift and flavours unfold, without turning your pour into something watery.
- Nose: Clean and neutral, lets your whisky’s fruit, grain, smoke, or sherry notes come forward
- Taste: Softens the sharp edges, nudges out sweetness (think vanilla, toffee, honey) and makes spice feel more rounded
- Finish: Keeps the whisky’s length intact, with less burn and more flavour lingering
If you like your whisky neat but sometimes find it a little hot, this is for you. A small splash can shift the whole vibe, more aroma, more detail, less “why is my throat on fire.” It’s also perfect for figuring out what you love in a bottle, since dilution can reveal hidden layers like citrus peel, cocoa, toasted nuts, or gentle smoke.
For home bartenders, it’s a quiet workhorse. When you’re building whisky-forward drinks, a controlled hit of water helps balance without adding more sugar or flavouring. Think highballs that don’t taste thin, or stirred classics where you want the whisky to stay centre stage.
What makes it different is the intent. This isn’t random water grabbed from the kitchen. It’s made specifically for blending with whisky, meaning it’s designed to be neutral and consistent, so it changes the whisky in the ways you want (more aroma, more clarity), not the ways you don’t.
Keep it on hand for tastings with friends. Pour, add a few drops, smell again. You’ll start noticing how the same whisky can swing from tight and spicy to open and dessert-like, just by adjusting the water.
Fun Fact: The whole idea of “blending water” comes from distillery labs, where adding controlled water is a standard step to evaluate aroma and flavour at different strengths.
