I do keep some very sketchy notes in a database. Since my bottles range from 40, 43, 46 abv to cask strength, I do use a small amount of water during initial tasting.
As a chemist, I was a bit skeptical that water would bring out additional complexities in a dram. But I learned otherwise. My initial logic was that the 40/43 abv stuff was watered anyway, so there was no chemical reaction taking place. What I now think happens is that additional water causes some turbidity in the glass which displaces organics (ester, phenols, etc.) at different rates, which in turn causes different mixtures to reach the nose as the water gradually mixes more thoroughly with the whisky.
I will nose the 3-4 drams, neat, whatever strength they may be initially. Then the 40/43's get a very few drops (perhaps 5-10 drops) of water and the glass is nosed carefully as notes are taken. Often the water uncovers some additional aromas that were covered up by the alcohol of the original dram, especially in cask strength drams. Cask strength drams get small splashes of water progressively until they no longer display a change in character. I would guess my final abv for all drams to reach around 35 to 40 for final consumption.
I will admit to being relatively new at evaluating single malts. As a long time wine drinker and lover of "good" beer, I have added SMs to my list of interest. I currently have about 40 bottles in my stock and my tasting list isn't much over 50, so I'm a newbie. I also lack a good source of adding interesting SMs to my list tasting list, and do not have a good bar anywhere near. Alas, I do the best I can.