Thread: Scotch/whiskey of the day

Originally Posted by PigHog

If you tend to drink your whisky neat anyway, start with adding just a teaspoon of water rather than an ice cube.

Cooling it with ice will suppress the flavours more than anything and you won't get the most out of it.

To each his own, YMMV, etc. This is kind of akin to the honing with tape/no-tape controversy, except with scotch.
Sometimes I'll do a little water with the stronger scotches, and I know purists scoff at the addition of ice, but I swear that with the bigger Islay malts especially, it sweetens and releases loads of other flavors (at least to my tongue). I like to try a new bottle in a progression until I find which way I like it best: neat, a little water, a cube or two).

Indeed, not knocking it if that's what you prefer. Ice will certainly alter the flavour, however, there will be less of the subtle tastes and aromas released at lower temps.

Consider fruit kept in the fridge compared to in a fruit bowl. Chilled fruit doesn't smell as much nor have as much taste as room temp fruit (strawberries are always tasteless and bland from the fridge!). Conversely, consider how food releases more taste and aroma when heated up, fresh from the oven, for example.

It's no different with any kind of spirit. In fact, try both (one with water and one with ice) and let us know your thoughts after!

Of course, it's a matter of taste. I admit, though, that I don't believe you're experiencing the full flavour of your whisky if you chill it. So much of the aroma of whiskies, especially those that don't undergo chill-filtering, is in the volatile oils that remain in the distillate and are imparted by the oak. If you lower the temperature of the spirit, you don't allow these volatiles to evaporate and you won't be able to detect the full complexity of the nose and palate. This is why brandy or cognac is traditionally served warmed in the glass - because in the UK or France it would likely have been stored in a freezing cellar prior to serving.

The way I approach a new whisky is to first drink it from a Glencairn or wine glass, warming the spirit with the palm of the hand holding the glass and capping the mouth of the glass with my other hand to concentrate those volatile aromas. I release and nose, sipping and chewing the whisky to come fully to terms with it.

If there's a whisk(e)y that you prefer to chill, or add water to, you may well appreciate the different characteristics you're exposing by doing so, but I recommend trying a new whisky neat, room temperature and with your full attention.

I'm already learning lots guys. Thanks for all these opinions. Great that I don't have to go far to learn about something new.

Boy, it would be fun to sit down for a few drams with you guys from all over and enjoy all the ways it can be appreciated. DoctorNick-I like the Laphroiag in you avatar. I looked for a bottle of Quarter Cask this evening, but all the store had was the 10 year old, so I got some Knob Creek bourbon instead (also excellent and very bold-probably a good bourbon for an Islay lover). I will have to pick up a nice Islay for the holidays soon! Slainte!

Aberlour 12 double cask.

Originally Posted by HARRYWALLY

Aberlour 12 double cask.

I always say..if its got a cork in it, its most likely, good.

Originally Posted by outback

I always say..if its got a cork in it, its most likely, good.

It's pretty darn smooth, that's for sure.

Originally Posted by HARRYWALLY

It's pretty darn smooth, that's for sure.

And it looks smooth too. Like the color, is it a full body.. Caramel/woody?

My wife just asked me if I had heard of whisky advent calendars. They start at only $150.