Reviews

I attended a Scotch Malt Whisky Society tasting in London on Tuesday evening and was introduced to Uisge Source Water. I was blown away with the presentation by Graeme Lindsay, his explanation & theory behind Uisge Source was superb but of course the most important part of the evening was the tasting, both my friends and I were amazed at how differently a single malt could taste just with a change in the water (it obviously makes sense….. now). Suffice to say, anyone who enjoys a Single Malt MUST try this water, its fantastic, I cannot recommend it highly enough.
The Scottish Malt whisky Society
“The really cool thing about Uisge Source is that it’s not just water they sourced from these regions; they actually tell you about the chemistry of the water. I was surprised at how much these waters with subtle differences brought out pronounced differences in the whisky and to find that each water tasted best with its regional water! Awesome”.
Alcademics Blog
“While still sitting in front of my notes and glasses during each tasting, I was quite simply astounded. I was laughing out loud out of the sheer joy of being proven so wrong. Each region’s water’s impact on whisky was indeed dramatic and individual. Now, I stand before you amused and more than a little humbled. The experience of combining regionally-sourced water with complimentary whiskies was far more illuminating than I had anticipated”.
WhiskyWash Blog
“In the name of “science”, the Laphroaig Project is testing Uisge Source regional waters to see if they have any noticeable effect on various single malts (because someone has to do it!). We thought this would also be a good opportunity to talk about the various whiskey regions of Scotland. So, expect a few posts over the next few days… First things first. We owe Uisge Source water a bit of an apology. We were sceptical that regional water would make a noticeable difference in the taste of the whiskey but it actually did! We found the biggest difference in the Balblair, perhaps because it is the oldest in the line-up, at 27 years. To be honest, we don’t know if you could say that the water made any of the whiskies “better” or “worse” because that is too subjective but the water did have a noticeable effect. Much like the Highland and Speyside experiment, the Islay regional water made a noticeable difference in the nosing and tasting of the single malts. For the Islay malts in general, the water really seemed to bring out the minerality/medicinal qualities in the whiskey. Overall, Uisge Source waters are fun to experiment with and really make you appreciate how a small thing like water can really change the overall experience of a whiskey. We would highly recommend trying it yourself.”
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