I was taught early in my "whisky'd" life that only two things should ever touch fine whisky--- a nice glass, and my lips. Thus I always take mine neat, and in those rare instances where a particularly powerful burn is present, usually the cask strengths as mookien describes, I might add a drop or two of spring water. Temperature is always room temp, bottles are always stored in the dark of my whisky chest, glasses are always dry and clean and adjacent, eager to do their duty. Chilling numbs the tastebuds, some more than others, and has its own effect on each malt differently, but definitely has its effect. To some and with some malts that may be desirable, but not to my tongue and palate. Neat, or not at all.

Just my tuppence.