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  1. #61
    Advanced Taster
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    Houston
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    Re: Your favorite bourbon with ice

    Oh yeah, I see a Mad Men marathon taking place in the near future now.

    The way I see it is if I have to pay $50+ for a bottle of bourbon, it better taste damn good neat and no ice should be needed. If so, it is a waste of money in my eyes. I usually spend more time with those pours as well.

    If I am just hanging out with the bros or on the patio grilling, throw a rock into some W12, EC, or VOB BIB and the bourbon becomes my secondary focus but gets the job done!
    "The Road goes on Forever and the Party never ends!"
    - Robert Earl Keen

  2. #62
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    Jan 2013
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    146

    Re: Your favorite bourbon with ice

    I typically take my pours neat if tasting and/or having one or two while relaxing. Maybe a splash of water for higher proof pours. I will drink any bourbon/rye on ice during the summer for refreshment, or if my intent is to become inebriated.

    One pour I no longer will put on ice though is VOB 6yr RIP...I mean BIB. When I put that on ice it tastes like I am actually drinking a banana. I do not want to drink a banana.

  3. #63
    Guru
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    Re: Your favorite bourbon with ice

    Quote Originally Posted by bingstein View Post
    Is drinking bourbon neat a relatively new phenomenon that came about as whiskey went from something that people just drank to something that people "experienced"? I always find it interesting to see how the dudes drank their whiskey back in the day . . . . From what I've read (and if Mad Men is to be believed), ice with whiskey was almost automatic.
    It was, in my Father's time virtually all whisky drinks were served over ice with mixers (of course that didn't include martinis), most commonly in highballs. The only high proof spirits consumed straight were after dinner drinks such as brandy, cognac or liqueurs.
    We're Bourbon Geeks, it's who we are, it's what we do.

  4. #64
    Disciple
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    Jun 2013
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    NWGA
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    Re: Your favorite bourbon with ice

    Squire, we have become our fathers. Haven't heard the term highball in some time.

  5. #65
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    Sep 2004
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    Re: Your favorite bourbon with ice

    They were a great bunch of guys, let's have a highball in their honor.
    We're Bourbon Geeks, it's who we are, it's what we do.

  6. #66
    Enthusiast
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    Jan 2014
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    Cold cold Wisconsin
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    468

    Re: Your favorite bourbon with ice

    Rarely use ice, some water yes, but on those long days after I do a show and have been standing around looking and talking to people all day, I'll come home and pour me a large ec12 over ice . mmmmmmm.... sometimes 2!
    Everyday my spirit seems to find its way to the bottom of a glass...... Don

  7. #67
    Bourbonian of the Year 2011
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    Sep 2002
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    Toronto, Canada
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    9,162

    Re: Your favorite bourbon with ice

    Ice was almost invariable in the old ads too, perhaps not for Manhattans in stemmed glasses but these were shaken first with ice before pouring. Ice was typically shown for highballs - I've not understood the term to be obsolete or anywhere near that - and occasionally you would see a shot glass with bourbon or rye, alongside. This showed that some straight whiskey was consumed neat (I am talking mid-1900's) but I'd guess very little except perhaps in bars where boilermakers were still drunk. In other words probably a minority of drinkers used whiskey neat and maybe today more do than formerly, perhaps under the influence (sorry) of malt whisky practice.

    Gary

  8. #68
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    Re: Your favorite bourbon with ice

    I'm not completely against malt practices Gary though I do refuse to extend my pinky.
    We're Bourbon Geeks, it's who we are, it's what we do.

  9. #69
    Virtuoso
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    Oct 2011
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    Atlanta
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    1,241

    Re: Your favorite bourbon with ice

    Easily barrel proof 4 roses OESF. MMMMMM
    "On a long enough timeline, the survival rate for everyone drops to zero"
    T. Durden

  10. #70
    Taster
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    Jun 2013
    Location
    New Hampshire
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    88

    Re: Your favorite bourbon with ice

    I like most of my bourbons slightly chilled and diluted to 65-70 proof (a little higher if its over 100proof to start with). So after I add a measured amount of water I usually pour it over a cube in a Glencairn, swirl it around a few times and let it set for a couple minutes, then take out the ice cube. This seems to give it the right amount of chill and dilution. I never leave the cube in there.

 

 

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