A good single malt is best enjoyed pure and unchilled, says the connoisseur. However, depending on the alcohol content, especially when poured “from cask to glass”, dilution with still water – or if available with spring water from the respective distillery – may well prove worthwhile if you are interested in fully discovering the beverage’s rich aromas. This can be done in two ways: For one thing, you can pour a large swig of water at once into the glass. In this case, however, there is little room for variation in the tasting. Or you can actually approach the flavours by adding the water drop by drop, observe the changing in colour in the glass, savour the taste on the tongue again and again – and thereby you may slowly discover many different aromas, even the medicinal or peaty notes. For this purpose, we offer here a set consisting of a laboratory glass pipette and a glass carafe blown by mouth at the Eisch glassworks. In the Bavarian Forest, the lampworker has carefully inserted a small snout into the upper rim of the carafe to make it easier to pour out the liquid in the right amount.