Whiskey Stones?

[mosesbotbol]

Originally Posted by Resipsa

I've used them, they do what they are supposed to which is cooling without diluting. they arent supposed to make the whiskey cold, cold kills flavor. Which is why, as an aside, Bud, Coors, etc tellyou to serve their beer ice cold, ROFL

Cold temps lower sugar and increase acidity.

[replicant_argent]

Originally Posted by mosesbotbol

Cold temps lower sugar and increase acidity.

Er... Where does the sugar and acid go? When it gets warmed up, do they reappear, and where do they come from? Do they have postcards and snapshots of people in black socks and sandals? Is this the same place as where the extra sock goes in the dryer black hole, or are you talking about perceived sweetness/acidity?

[mosesbotbol]

Originally Posted by replicant_argent

Er... Where does the sugar and acid go? ...or are you talking about perceived sweetness/acidity?

Yes, perceived sweetness/acidity. It should cool down aromatics as the alcohol is not as volatile in glass.