Ways of cooling scotch.

[ForresterModern]

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.

[Joshua]

I'll chill the glass. Never, the whisky. Same way I treat Bourbon. Hotter bourbons and whisky gets a few drops of water.

If I want whisky(ey) with ice, I'll drink a cheaper Irish whiskey like Jamesons.

[tundramanq]

I keep a couple of my scotch glasses in the freezer upside down for the ones, like cask strength, that seem to benefit from the cooler temperature to subdue the numbing effect of the alcohol. My Springbank 8 cask strength is great this way. Dip your tongue tip in and let the flavor pallet and aroma blossum and climb your tongue by itself. Rats - it's not scotch thirty yet.

[piperdbh]

The icemaker in my refrigerator produces cubed and crushed ice. I set it to "crushed" and take a piece of ice about the size of a nickel and add it to my Glenlivet or Laphraoig. It cools it maybe 2 degrees, and the water opens up the flavor. I do the same thing with corn.

[O'Searcaigh]

"Ways of cooling scotch." Why would one want to?

[Oldhiker]

I feel I only need to cool my cheap whisky, the good stuff I prefer at room temp

[mookien]

"Ways of cooling scotch." Why would one want to?

Because it tastes better.

Warmer (room temperature, ~ 65 - 70 degrees) scotch tastes relatively tepid and "flat". By flat (again, subjectively) I mean it tends to smear the boundaries between the nose and the taste, and between the foretaste, the taste, and the finish.

[artificer]

Because it tastes better.

I would disagree most heartily, for EXACTLY the reasons you have below

Warmer (room temperature, ~ 65 - 70 degrees) scotch tastes relatively tepid and "flat". By flat (again, subjectively) I mean it tends to smear the boundaries between the nose and the taste, and between the foretaste, the taste, and the finish.

There really shouldn't be any boundaries between nose, taste and finish. One flowing into the next is (IMO) part of the beauty of a full, rich, malt.

They actually CHILL many Whiskies in the process of filtering them of "organics" (ie the oils and esters that give it it's flavour.)

Thankfully the trend of Non-Chill filtered malts is growing.

ith:

[mookien]

I feel I only need to cool my cheap whisky, the good stuff I prefer at room temp

Some cheap (inexpensive) whisky is better (to me) than more expensive whisky. And, I cool both.

One example is Cairnleigh 12 - a blend. It tastes better to me than many single malts - one particular example being Glenfarclas 17. The former costs about $22, while the latter is in the $100 range.

I noticed that they tasted similarly, so my wife blind tested me (a good practice, by the way, to help one truly find their favorites). The Cairnleigh beat (subjectively) the Glenfarclas in both aroma and taste every time.

Other very good and inexpensive whiskies include Sheepdip (the 8-year old), Speyburn 10, and Speyburn "Bradan Orach".

Good luck to all in finding your own examples.

[artificer]

Some cheap (inexpensive) whisky is better (to me) than more expensive whisky. And, I cool both.

One example is Cairnleigh 12 - a blend. It tastes better to me than many single malts - one particular example being Glenfarclas 17. The former costs about $22, while the latter is in the $100 range.

I noticed that they tasted similarly, so my wife blind tested me (a good practice, by the way, to help one truly find their favorites). The Cairnleigh beat (subjectively) the Glenfarclas in both aroma and taste every time.

Other very good and inexpensive whiskies include Sheepdip (the 8-year old), Speyburn 10, and Speyburn "Bradon Orach".

Good luck to all in finding your own examples.

I'm an Islay man myself, I find I tend to enjoy the 10-16yr range best, as they have a fire to them that older malts, even though they MAY be more complex, tend to lack.

I've not found a blended Whisky that I've liked nearly as much as a decent single malt. That said, I've never met a Whisky that I didn't like - I just like some a LOT more than others The joy is in the search.

ith: