The Perfect Whiskey-toWater Ratio

NEAT OR ON THE ROCKS? OR MAYBE just a touch of water? It's a question long debated by whiskey lovers and one largely left to personal preference until now.

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In a new study, food scientists have determined the exact point at which watering down whiskey ends up altering its unique aroma profile beyond recognition.

In the study, there were 25 whiskey samples in the mix, and they were diluted to various strengths, from original 100 percent all the way down to 50 percent whiskey, 50 percent water. Each dilution was presented to each of the 20 panelists, who smelled them and checked off any of the 15 smell notes that applied-like vanilla, pine, and even bacon.