Whisky - Cold weather companion

[thecube]

I guess it is the psychology of the "special" water that enhances the experience. I would not want cold water in a whisky, room temp to help release the flavours and scents. Although I normally drink it neat. The whole water debate is an intersting one though, 20 years ago you'd never believe that selling bottled water would be a multi million pound industry.

 

[glasgowcyclist]

The whole water debate is an intersting one though, 20 years ago you'd never believe that selling bottled water would be a multi million pound industry.

Well you do know that Evian is naive backwards, don't you?

GC

 

[MisterStan]

I have never heard a distillery tour guide recommend putting ice in whisky, the opposite in fact. Ice will drop the temperature of the whisky too much, suppressing the flavours. A little water, at room temperature, is fine but even then not every whisky will benefit from it.

GC

Back in my days in catering, I met the Head Distiller at the Talisker distillery, we were talking about ice and water etc. When I asked him how he drank his whisky, he opened a can of Irn Bru and poured it into his whisky. I was a little taken aback, but he got the message across pretty well; if you like it neat, then drink it neat, if you like it with ice, put ice in it.
At the end of the day, it's your drink and balls to anyone else!

 

[glasgowcyclist]

Back in my days in catering, I met the Head Distiller at the Talisker distillery, we were talking about ice and water etc. When I asked him how he drank his whisky, he opened a can of Irn Bru and poured it into his whisky. I was a little taken aback, but he got the message across pretty well; if you like it neat, then drink it neat, if you like it with ice, put ice in it.
At the end of the day, it's your drink and balls to anyone else!

I agree with that except for the ice, it kills the flavours.

GC

 

[subaqua]

Ice? In a single malt?! Are you completely insane?


GC

what is ice when it has melted ? chilled water. a few drops ( less than 1 part water to 4 parts whisky) and it opens up the flavours and the nose of the whisky properly. every distillery tour I have been on recommends this. even more so with cask strength and above ( 50% above needs it t

I guess it is the psychology of the "special" water that enhances the experience. I would not want cold water in a whisky, room temp to help release the flavours and scents. Although I normally drink it neat. The whole water debate is an intersting one though, 20 years ago you'd never believe that selling bottled water would be a multi million pound industry.

I drop a few cubes in then leave to raise to room temp , releases aromas and flavours lovely .

I found that room temp in scotland is about 2 degrees C any way

 

[sunrise65]

Having only found the delight in Whisky recently thanks to a ozzie mate who is mad for it and educated me.. my first own brought bottle is Edradour which is the one he got me started on and love it though I do like Lagavulin too, but I am a noob in both the gears and the grain

 

[nappadang]

Having only found the delight in Whisky recently thanks to a ozzie mate who is mad for it and educated me.. my first own brought bottle is Edradour which is the one he got me started on and love it though I do like Lagavulin too, but I am a noob in both the gears and the grain

By grain, I hope you mean 100% malted barley?

 

[sunrise65]

By grain, I hope you mean 100% malted barley?

Oops yes I would