Thanks for introducing this spirit. Where can we but it?
Agreed that OWA is a bit hot but for me that comes down to the extra proof. Stagg has that same heat and I think it's just attributed to OWA being closer to barrel proof than BT. I drink all bourbon neat, including barrel proof, but I hear adding a couple of drops of water to OWA can tame the heat a bit and possibly open up some more subtle flavors. Weller 12 might be more to your liking unless you've already gone down that road and prefer the OWA.
I prefer to drink neat, but some bourbons are bottled too hot for my palate. A teaspoon of water per 2 ounces can really do wonders. The higher the ABV the harder it is for a palate to pick up the nuances so by adding a slight amount of water you're making it easier to taste through the alcohol.
When I've tried that I can taste the separated water as it never seems to mix very well. Not to mention the water you are adding is probably not the same water they used with the same hardness or PH. Personally I don't like the overall effect myself. I've had better luck just leaving a drink over 130 out for 5-8 hours. Alcohol will dissipate over time and attract moisture from the air. One reason I like cask strengths is they holdup better over time IME (if you're a sipper).
Wow Anax, I have an RO plant in salubrious Chennai . You need one in CA?
