I've probably posted this before but I was converted to adding a small amount of water to malt whisky by the Managing Director of Laphraoig. In their tasting room he gave me a measure of bottled and a smaller measure of cask strength, to which he the added the precise amount of water such that it was, in theory, identical to the bottled. The complexity of that glass compared to the standard was amazing when tried side by side. I thought it might have had something to do with the oxygenation of adding water. Whatever the reason, I now prefer buying cask strength and adding water rather than buying the whisky that was diluted before bottling. Even with a standard bottle, there are more flavours released with just a drop of water from a straw. For god's sake don;t use tap water though. I always use Highland Spring water if I can't get any from the whisky region.