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Viscimation is the turbulence when liquids of different viscosities mix, particularly the formation of vortices (also known as "viscimetric whorls") and visible separate threads of the different liquids.
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The term viscimation is archaic and idiosyncratic to whisky tasting; their study (or appreciation) is called viscimetry, and the capacity of a whisky to sustain viscimation (which is predominantly its alcohol percentage) is viscimetric potential or viscimetric index.
Causing viscometric whorls by adding water to liquor is colloquially called "awakening the serpent".
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