What temp do you all like to drink your bourbon at? I like mine just a bit north of wine cellar temp, in the 65 range. Since the house and whiskey cabinet is kept around 75 in the summer, what do you use to chill down your Bourbon? For the cask strength stuff I usually use a bit of chilled water or a tiny ice cube. For the 100 proof and lower stuff a few minutes of freezer time with the Glencairn seems to work well. Not a fan of the whiskey stones.

What say you?