Part of the fascination of our common subject is the history involved. From my own experience (my parent's post WW11 cocktail generation) and a review of print advertizing of the 40's, 50's and 60's Bourbon in a social setting is invariably shown served over ice, usually with a mixer.

Well before the internet I recall a print interview with a Master Distiller who commented the flavor profile of Bourbons (Grand Dad, Charter, Turkey, etc.) were blended specifically with the thought they would be served over ice or in chilled cocktails. With the changes in production techniques over the last 20 - 30 years (details of which Bourbon Geeks delight in discussing) flavor profiles have shifted somewhat but I think the premise of how they will be served remains constant because that''s still how they will be used by the majority of consumers.

So does ice enhance or reduce your enjoyment in this pursuit of sensory delight?