Your whisk(e)y drinking temperature?

Your whisk(e)y drinking temperature

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Herr der Verboten

Herr der Verboten

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I recently got myself stainless steel cubes (normally kept in freezer after cleaning) to lower the temperature of the whisk(e)y. It is not ****ing freezing but just cooled which is kinda nice to be honest. Normally I would just drink it at room temp and if I wanted to play around with the tase dilute it with a few drops of purified water.
 
I drink my whisky like I drink a gin, glass full of ice. Sometimes even pop the bottle in the freezer
 
Room temp or slightly cooled. Depends on how warm the room is. Never put ice in it, usually the first sip neat and then just a bit of water for the rest. The dash of water is pretty important for cask strength whiskys otherwise the alcohol can overpower a lot of the flavours.
 
This 100% depends on the whisky.

Am I going to add ice to a nice Ardbeg - Nope, maybe the weebeastie.

Its typically added to "water" and cool down harsh flavours that you typically find in the cheaper whiskys.

At the end of the day drink it how you want.

Try a nice smooth Irish whisky (perhaps Bushmills 10yr) to move you over to the "better" stuff and you will likely not add ice.
 
I used to drink my whisky on the rocks.

Ice and cold block out some of the harsher flavours so it's pretty good to make a cheapie whisky, ok.

Adding water is fine but I generally don't do that too much unless it's north of 50% abv and I find it too hot.

If you like adding whatever to whisky go for it. I'm told Ardbeg and Ginger beer works great.

If I'm in a typical restaurant (and I feel like whisky) I'll either go for JW Black, Jamesons or Bains because I know I enjoy them. If they have a more exciting whisky menu I'll sometimes spring for something on it but generally I've had most of what is more common place or I have a bottle at home.

Drink what you like and how you like it :).
 
I know that ice or a drop of water changes things, but I have cannot do ice or anything else.
 
axsis said:
I used to drink my whisky on the rocks.

Ice and cold block out some of the harsher flavours so it's pretty good to make a cheapie whisky, ok.

Adding water is fine but I generally don't do that too much unless it's north of 50% abv and I find it too hot.

If you like adding whatever to whisky go for it. I'm told Ardbeg and Ginger beer works great.

If I'm in a typical restaurant (and I feel like whisky) I'll either go for JW Black, Jamesons or Bains because I know I enjoy them. If they have a more exciting whisky menu I'll sometimes spring for something on it but generally I've had most of what is more common place or I have a bottle at home.

Drink what you like and how you like it :).
Click to expand...
Whisky and Stoney, sounds like a cure for covid
 
Other. Depends on the whisky.

With my 3 ships 5 year old daily toot I'll have a little cold filtered water from the fridge, sometimes with an ice cube. With a single malt, generally room temperature and nothing added.

When I was working in Africa and hot countries I used to keep my blended whiskies in the fridge.
 
The cheap Whisky with ice.

The good stuff neat at room temp, unless it is the middle of summer. Then I put the glass in the fridge for a bit before hand.
 
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