@oldscratch: I can promise you that many Scotsmen (& other serious Single Malt drinkers) have very strong views about what you can add or not
I guess everyone's entitled to an opinion, but just because someone is born in Edinburgh, that doesn't make him a master distiller (or even a "serious Single Malt drinker") any more than living in South Carolina makes me a moonshiner. More likely, he's drinking some terrible swill like "Famous Grouse" because its cheap.
I don't care where you were born or how much whisky you've drunk or how hardcore you think you are: Whisky at 110 or 120 proof burns the tongue and keeps the character of the whisky locked up where you can't access it. A little water will bring out the subtle flavors that the alcohol will otherwise overwhelm. If you want to believe otherwise and simply follow what you've always heard from supposed whisky experts, then great, go spend $70 and up per bottle for the same alcohol-flavored experience you can get from a $20 bottle of Canadian Club 100 proof -- no skin off my nose. You do realize, don't you, that those beautiful 86 proof single malts started out much higher, and the distiller watered them down during the bottling process? The whole purpose of that is to make them drinkable.