Ways of cooling scotch.

**AFS1970** · 1st February 12, 11:02 AM

I got a set of molds that make ice spheres free from Makers Mark one year as a Christmas gift. You get some cheap goofy gift every year as part of the Ambassador program. I have seen these being resold on that popular auction website, so I would say do a search by the brand of bourbon and see if the promotional sets are still out there.

Now I have yet to use these, as I usually like my scotch and bourbon not too cool. However I have been told that they do cool it down without melting into the liquor too much.

**tundramanq** · 1st February 12, 11:21 AM

I wonder how the little plastic refreezable spheres I've seen would work with high test alcohol - Hmm. Dissolving - ick. Plastic flavored singlemalt - hear me scream.

Would have to test soak them in vodka for a day to test.

**Brett** · 1st February 12, 05:10 PM

one ice cube of distilled water if I want it cooled and opened up a wee bit.

Usually when I try a new scotch I drink it neat the first couple times and then have it with a cube to see which way I prefer it.

I find I prefer some neat and some slightly cooled with a little melted ice.

**Jack Daw** · 2nd February 12, 01:28 PM

ICE?!...In my SCOTCH?! Why, I'd rather eat iced porridge!...or drink iced coffee!! Actually, I've thought of trying the granite cubed stones. For my own personal taste, water in the whisky, whether for a Speyside or a burning Island scotch, only seems to dilute the flavors and bring out the taste of alcohol (not a fan of it).

**Cowher** · 2nd February 12, 05:31 PM

I keep my scotch at room temp and I do like it a little cooler(I'm looking for slightly cool not cold) I don't put water in every scotch I drink but I think each scotch speaks for itself.

I dug out my thickest bottom Scotch glass and poped it in the freezer. I plan on having a wee dram after a hot shower. I'll let you know the results.

**mookien** · 2nd February 12, 06:02 PM

Originally Posted by Cowher

I keep my scotch at room temp and I do like it a little cooler(I'm looking for slightly cool not cold) I don't put water in every scotch I drink but I think each scotch speaks for itself.

I dug out my thickest bottom Scotch glass and poped it in the freezer. I plan on having a wee dram after a hot shower. I'll let you know the results.

A great idea! The only possible suggestion that I could make is ... "Why wait until after the shower?"

Try taking a small glass of malt into the shower room within grasping distance of your lavational activities. Then, as you are pondering what part of your anatomy to wash next, take a wee sip, and think, "Ah, yes! Now I remember."

**ThistleDown** · 2nd February 12, 06:38 PM

I have a lovely old collection of some 200+ horn beakers and I prefer thin horn to crystal; that means no ice, just a splash of chilled water. Enough for me, and I suppose that's much the way it was in the days before freezers and ice in the summer. Maybe the old fellows thought the cratur was to warm the soul and not cool it down some.

My wife, on the other hand, is Swiss from the high Alps and insists that her drams be served in something from her collection of pewter shooting cups (with a shplash, of course). I must admit that pewter does seem to keep the chill of cold water longer than horn.

Could that be the answer? The vessel.

**artificer** · 2nd February 12, 07:26 PM

Originally Posted by ThistleDown

Could that be the answer? The vessel.

I am a firm believer that the vessel greatly effects the taste experience of nearly any drink.

A proper cocktail glass (4oz) of thin crystal is perfect for cocktails - not the giant 12oz coarse-glass monstrosities you frequently see today. These encourage you to drink FAR too fast a drink which is most likely all alcohol.

For a blended Whisky or a Gimlet I have my lovely Block tumblers, with a foot that is over 1.5" thick.

For Single Malts, a Glencairn glass is the best thing I've yet found.

Fizzy drinks do wonderfully in a very tall Collins glass.

The only area I feel somewhat grey on is the proper vessel for Champagne.
I love the classic Saucer, the look is splendid, as is the feel of the glass in-hand. That said, I do admit that a Tulip glass conserves more of the carbonation.

Wines and Beers all have certain glass shapes which benefit various types. I don't subscribe to the "every grape must have it's own glass shape" school of bar ware, but there are some wines which definitely benefit from a balloon or a tulip.

I don't regularly imbibe from horn or silver, but there are proponents of both here on X-Marks.

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