Adding water is actually recommended for many fine Scotches, especially as the processes and aging for some of the premium single malts creates a very intense and robust whisky. While I've always enjoyed the peaty taste of certain Scotches at full strength, it's true that adding a touch of water, or an equal amount of water, helps the drinker to pick up the many nuances of that particular whisky. On that note, and at some point, you may someday be able to pick out a brand by blind tasting, once you've learned the nose and characteristics of that whisky....Anyhow, Gerry Tosh from the Highland Park Distillery in Scotland wrote the following in regards to adding water:

Highland Park is enjoyed all over the world, in all sorts of different ways
by all sorts of different people. There is no right way or wrong way to
drink it. However, in order to get the most out of this peerless spirit, to
appreciate the intricate generosity of this classic whisky, certain familiar
steps will assist.
The perfect environment to taste is an odourless, well-lit one; then all
you need is a suitable glass (with a decent bowl and a narrowing neck) and
some fresh, still water.
Pour a healthy measure into a clean tasting glass.
Hold the whisky up to the light. Look at the colour. Colour only gives us
a hint and shapes our expectations. It tells us nothing definitive (unless it
is murky and should be poured away). Dark whisky does not tell us the age
for the simple reason that some whisky producers add spirit caramel –
a perfectly legal practice – to make their whiskies darker, suggesting greater
age and flavour. Highland Park is of course, completely natural in colour.
Dark whisky is not necessarily better than light whisky; it may have spent
longer in Spanish oak Sherry casks. These casks deliver a dark fruity
flavour, for example dates and raisins. Conversely, a light whisky may have
spent longer in Bourbon barrels. These barrels deliver a light floral, citrus
flavour to the whisky.
Hold the glass at 45 degrees and rotate it one full turn. Then hold the
glass vertically up to the light. A ring will appear where the whisky has
touched the glass.
Over time little beads will appear. Then legs (or tears) will fall down
the glass. The greater the time it takes the legs to descend the higher the
quality of the spirit. The smaller the beads when they initially appear,
the higher the alcohol content.
Add the same amount of water as there is whisky in the glass.Whisky
makers tend to nose and taste at 20% alc/vol. This releases all the flavour
without the alcohol sensation, allowing you to nose and taste whisky
more readily.
Next, make sure the whisky is still. Don’t swirl the whisky – swirling is
for wine.Wine is between 11% and 15% alcohol; agitation is required to
encourage alcohol to evaporate up the glass carrying the flavour with it
up your nose.Whisky is at least 40% alcohol so doesn’t need any help in
evaporating. If you swirl the glass initially all the flavour will go up the
glass at the same time and, unless you are a professional, this will confuse
your nose. By keeping it still, the flavours travel up the glass at different
times making it easier for your nose to understand.
Nose the whisky three times before gently swirling to try to
find flavours that are hiding in the glass.
Then taste by chewing the whisky for 4-5 seconds. This gives every taste
bud in your mouth the chance to experience the whisky. Pay close attention
to the after taste (the sensation in your mouth after you have swallowed).
This helps to determine to complexity of the spirit. The sign of a quality
whisky is a long, clean finish