What is optimal temperature for Bourbon "Neat"

I keep my bourbon in my wine celler... and I tend to like it near that 58-65 degrees neat

I drink it at room temperature, which in our house is about 68 degrees.

I also drink it from a small wine glass, often a port glass.

What it comes down to is: what do you want to smell, the bourbon or alcohol?

The warmer the bourbon, the faster the rate of alcohol evaporation, and the more of that you're going to smell.

The larger the glass, the greater the surface are of liquid is exposed, and this will amplify the effects of temperature. Cupping a snifter in your hand will warm the liquid.

It's not true that everyone drinks cognac from snifters. Many feel that a small glass, with an inward curved rim, focuses the aroma of the brandy and allows the drinker to perceive subtle aromas that might otherwise be missed.

A quote from Dominic Park, a Scotsman who owns a small cognac operation (http://www.cognacpark.com) -

“The balloon glass naturally gives a large surface area to the drink with the result that you have too much alcohol coming off. Too much just deadens the nose and you can’t smell anything for a while. A shame when Cognac is more than anything a drink to be experienced on the nose. Swirling in a big glass exacerbates the phenomenon. It is also a very natural habit of balloon glass users to cup the bowl of the glass in a warm hand, again encouraging even more alcohol evaporation.”

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Originally Posted by BourbonJoe

In my opinion, bourbons should be placed in brandy snifters and warmed somewhat like the French do with their Cognac. If you can't set it by a heat source just roll the snifter sround in your hands to pick up heat. This releases all the flavors to be smelled and tasted the "proper" way. Try it.
Joe :usflag:

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Every time I've done this I thought it completely ruined the spirit. I can't ever see what's so "proper" about it.

I like bourbon on the cold side (basement/cellar temp). In the middle of winter it tastes the best, since my bunker (i.e. closet) isn't heated. As a rule, I keep my hands on the stem and AWAY from the bowl so that the whiskey does not get warmer.

I guess there's no wrong way... long as it works for you!

I don't think there's a bad way to drink good bourbon, but I think I have a slight preference to slightly chillled. Didn't really think much about the question, but last night (after reading some of this thread) I was drinking Pappy 15 while relaxing in the hot tub. Since the temps were chilly last night, which but a slight chill on the bourbon. It seemed that the chill took away most of the alcohol heat and the taste of the bourbon was really up front.

Tom

Room temp. I keep my house at a constant 67 year round. In my opinion cellar temp, especialy the cooler end of the spectrum, is too cool to enjoy the complex aromas and tastes.

Above 72 degrees and the alcohol vapors can obtrude.

I am jealous of all of you guys who keep your house at or below 72. In Florida, if I tried that, it would cost me a fortune! :)

I enjoy drinking bourbon on the cooler side. I store my open bottles in my commercial cigar humidor that is kept between 67-68 degrees year round. I have found this to be the optimum enjoyable temperature for me. I prefer pouring into a large bowl, tulip style snifter.

I drink it anyway the mood strikes.

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Originally Posted by jinenjo

I agree with Joe. Any whiskey that is warmed above "cellar temp." allows the nose and the palate to flourish. I've only tried bourbon on ice once. It was a really hot day in northern California. While it was satisfying, the nose practically disappeared and the taste was significantly muted.

I didn't know, however, that straight is different than neat. Thanks for that info!

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Actually, this is part of the reason why my drinking habits change with the seasons. I don't drink bourbon on a hot day, because I will want something cool. So I usually drink gin in the peak of summer, because gin works well with just a couple of clean ice cubes.

I drink lighter whiskies, like Scotch and Irish, in the spring and fall. More robust spirits, like bourbons, dark rums, and brandies, I usually reserve for the winter, especially since I usually don't turn on the heat much. Thus, my spirits are slightly cool, usually in the 60's, and my natural gas bill stays low. My heritage is northern German, so cool temperatures don't really bother me! :cool:

I will advise against warming your bourbon too much-- if the spirit gets too warm, it will release greater quantities of alcohol vapors, making it far too challenging to nose. At least, that's my experience...

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Originally Posted by boss302

Actually, this is part of the reason why my drinking habits change with the seasons. I don't drink bourbon on a hot day, because I will want something cool. So I usually drink gin in the peak of summer, because gin works well with just a couple of clean ice cubes.

I drink lighter whiskies, like Scotch and Irish, in the spring and fall. More robust spirits, like bourbons, dark rums, and brandies, I usually reserve for the winter, especially since I usually don't turn on the heat much. Thus, my spirits are slightly cool, usually in the 60's, and my natural gas bill stays low. My heritage is northern German, so cool temperatures don't really bother me! :cool:

I will advise against warming your bourbon too much-- if the spirit gets too warm, it will release greater quantities of alcohol vapors, making it far too challenging to nose. At least, that's my experience...

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Hello Boss,

If you do not mind my inquisition, where in Northern Germany are you from? Did you grow up in DE or would that be where family roots are?

Kindest,

Geb