Recently I've been learning about and enjoying wine. One important aspect of enjoying wine is serving it at the correct temperature. Even heavy red wines should theoretically be served at "cellar" temperature, which is cooler than most room temperatures. I've learned that I've been drinking most of my red wines too warm. They really open up into something altogether different when cooled 10 degrees.
This got me thinking about bourbon serving temperature. Here in Louisiana it's beginning to get warm. Whereas my bourbons were cool in the winter, this old house is warming up my wines and bourbons according to the season. So the temperature in the bottle is now much higher than it was in the winter, making a neat pour an altogether different drink.
I've taken to dropping a very small piece of ice into my snifter to drop the temperature as well as open things up. This simply cools the bourbon down a bit, but doesn't make it cold. I'm wondering if anyone keeps their bourbons in a "cellar" like you would a wine, and if there would be any benefit to doing so other than serving at a proper temperature. Also, if I'd like to enjoy my bourbon neat, but cooler than the 70 degrees or so that my room temp is, what would be a good way of going about cooling the spirit. With red wine, I drop the bottle in the freezer for 10 minutes before serving. But with bourbon, I'm not drinking the entire bottle, so I would think changing the temperature of the entire bottle for one pour would be impractical and possibly unhealthy for the bourbon.
Thoughts and experiences?