Water Chemistry - Anions

Anions in Whisky Water

Sulfates, chlorides, and carbonates don’t just change water chemistry — they shape how mash and fermentation run.

• Sulfates: support amino acid pathways but risk sulphury notes in excess.
• Chlorides: stabilise proteins but can stress yeast at higher levels.
• Carbonates: resist natural pH drop, muting esters and encouraging bacteria.

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