A little water helps liberate the volatiles in the alcohol that contain the wonderful aromas and flavours. Drinking neat malt (particularly the cask-strength stuff) will merely cauterise one's palate. Whisky blenders and other professional Scotch "nosers" dilute with 20% water. Personally I think that that's going a bit too far, but it demonstrates value of a little dilution.
And as for ice? Most sipping spirits (malt whisky, cognac, armanac, some rums and fine bourbons, oak-aged tequila) are best consumed at or near body temperature.
Ice, I suspect, has been added to spirits by bartenders for the same reason that McDonald's and others add it -- it makes the measure look bigger.
"Standing on your mother's corpse you told me that you'd wait forever." [Bryan Adams: Summer of 69]
*cracks open a case of doubble brown*
Then I could get a Kb Tshirt, move to Timaru and become a full time crossdressing faggot
Winding up drongos, foil hat wearers and over sensitive KBers for over 14,000 posts...........![]()
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