Quote:
Originally Posted by SvilleKid
I understand the dynamics of a cube or two of ice "opening" the tastes up, but I don't find I need it for most of what I drink. If I drank a lot of single malt scotch or had younger and better tastebuds, I might have a different opinion, as I understand there are a lot of complex flavors to good scotch that are released with varying amounts of water.
|
Ice doesn't open anything up, cooling prevent some of the volatile aromatics from vaporizing which in certain spirits is a good thing. In most whiskey you actually want those aromatics since they are the source of the nose and much of the taste. Room temp water is a different matter as diluting the alcohol level allows you to taste more nuance and less alcohol. Most whiskey is meant to be drunk at room temp, it's not vodka!