Ways of cooling scotch.

[Cowher]

So this past year I have really been exploring scotch and learning about what flavors I like. I know a little water unlocks flavors and is recommended by many scotch connoisseurs. I purchased a tovolo ice tray that makes giant ice cubes to reduce surface area and chill my scotch without excessively watering it down.
I found soap stone "ice" cubes that cool with out watering the scotch down. Upon further investigation I found cubes made of ceramic, granite, stainless steel, soap stone and marble.
What is your thoughts on these and what do you recommend?

[longhuntr74]

I got a set of soapstone ones for Christmas and use them regularly. I really like them. They chill it just enough and I've noticed no impact on the flavor, etc.

[California Highlander]

Those giant solo ice cubes are great because they have lots of surface area, but don't melt quickly like a bunch of smaller cubes can do. They also let just enough water into the scotch as they melt, IMHO.

Great for a manhattan, too!

[Mickey]

For the good stuff, I keep it in the dark, the fridge or the freezer, depending on my preference and time of year, and just add a drop or two of water. Never ice.

For my cheap daily swill, I just drop a couple of ice cubes in.

[xman]

Scotch should be drunk at room or perhaps a slightly cooler cellar temperature for best effect. Since I too like a little cooling effect now and again a modest sized ice cube does the trick perfectly., otherwise, just water.

Only my Gin and Vodka go in the freezer.

[artificer]

I personally think ice cools good Whisky too much, and dilutes it too much, but to each their own.

I also wouldn't want actual rocks or stainless steel cubes in the bottom of my Block crystal glasses, much less the rather delicate Glencairn glasses.

Drink how you enjoy it, but neither of those options is for me.

ith:

[CDNSushi]

If you can afford one, you want one of THESE: http://www.gizmag.com/ice-ball-mold-ice-machine/14086/

If you can't, just keep pestering your family until they buy it for you for Christmas.

[mookien]

Scotch tasting is exceedingly subjective and thus, individualistic. You are going to have to experiment and find your likes and dislikes, using other folks' opinions as suggestive guides.

It has been my (subjective) experience that while a bit of water "unlocks flavors", those flavors are not always pleasant. For example, to me water make some scotches taste like soap. Examples include any of the Obans, Edradour, Clynelish, Ben Riach, et. al. Thus, I only drink those neat, and they are all excellent.

If I want neat scotch cooler than room temperature, as I most often do, I simply place the glass containing scotch in the freezer for 10 - 15 minutes to drop its temperature from about 65 - 70 degrees F to about 40 - 45 degrees F, ie cellar temperature.

The only malts to which I typically add a bit of water are "cask strength". I do that to reduce the alcohol burn that to me detracts from the flavor. I often drink those "on the rocks", as well, and for the same reason.

There are other scotches that I prefer "on the rocks". It is redundant, but they are malts that taste better over ice than they do neat, even after I cool them. Examples include any of the Aberlour, AnCnoc malts, as well as MacAllen 18, and Strathisla 12.

You will have to decide whether, or not, you feel the same about any particular malt. It is a difficult task, but somebody has to do it (you), and life is tough.

[Downunder Kilt]

Scotch tasting is exceedingly subjective and thus, individualistic. You are going to have to experiment and find your likes and dislikes, using other folks' opinions as suggestive guides.

It has been my (subjective) experience that while a bit of water "unlocks flavors", those flavors are not always pleasant. For example, to me water make some scotches taste like soap. Examples include any of the Obans, Edradour, Clynelish, Ben Riach, et. al. Thus, I only drink those neat, and they are all excellent.

If I want neat scotch cooler than room temperature, as I most often do, I simply place the glass containing scotch in the freezer for 10 - 15 minutes to drop its temperature from about 65 - 70 degrees F to about 40 - 45 degrees F, ie cellar temperature.

I don't know where you get the cellar temp of 40-45F for scotch whisky (even wine has a cellar temp of 52F - 55F) Scotch whiskey can become cloudy as the temp lowers, especially in a freezer. The idea of adding water to whiskey is not to lower the temp, it is to release flavours. Scotch whiskey is best served and stored aound the mid - high 60'sF range.

[mookien]

I don't know where you get the cellar temp of 40-45F for scotch whisky (even wine has a cellar temp of 52F - 55F) Scotch whiskey can become cloudy as the temp lowers, especially in a freezer. The idea of adding water to whiskey is not to lower the temp, it is to release flavours. Scotch whiskey is best served and stored aound the mid - high 60'sF range.

I get it by putting it in the freezer for 10 - 15 minutes. The precise temperature for drinking is a matter of personal taste. I like most malts around refrigerator temperature, or a bit above.

Occasionally, the addition of water clouds the malt, but it doesn't seem to affect the flavor, not to me anyway.

I do not add water to lower the temperature, but to reduce the alcohol burn of "cask strength" malts. Water often does affect the flavor, and as I described sometimes to its detriment, unless one likes a soapy flavor.

Scotch whisky is best served at a temperature favored by the person drinking it. I agree that it is best stored in a cool environment.