Ice

[jsgorman]

Splash of spring water. Don't like my bourbon cold - regardless of proof.

[ILLfarmboy]

Me too. I almost treat Irish whiskey like iced tea. Full glass of ice. I drink it fairly quick. It's like a light treat, but still whiskey.

Yes indeed, A light cool fruity/malty treat sort of cocktail like, but still 100% whiskey.

a few points.

As Chuck noted both cold temperatures and alcohol deaden taste. I find that cold deadens taste more than alcohol. If the alcohol content is pushing 90+ proof. The higher the alcohol the more pronounced this effect. Up to a certain point and then the alcohol becomes more deadening. Perhaps somewhere around 110 proof, alcohol becomes just as deadening as cold temps. Conversely, at something below 80 proof (adjusting for the dilution that Ice causes in a quickly consumed drink) cold temps are less deadening than the alcohol. So, the net effect is that I enjoy that 80 proof Irish on the rocks in just the manner that Blits talks about.

But If add ice to bourbon, most of which I like at 100 and up, the cold temps combined with the alcohol deaden the taste more than the melting ice causes dilution that works to counteract this "deadening".

I hope I'm being clear.

[sotnsipper]

The ice seems to suppress the full flavor spectrum of bourbon.

As Chuck noted both cold temperatures and alcohol deaden taste. I find that cold deadens taste more than alcohol. If the alcohol content is pushing 90+ proof. The higher the alcohol the more pronounced this effect. Up to a certain point and then the alcohol becomes more deadening. Perhaps somewhere around 110 proof, alcohol becomes just as deadening as cold temps. Conversely, at something below 80 proof (adjusting for the dilution that Ice causes in a quickly consumed drink) cold temps are less deadening than the alcohol. So, the net effect is that I enjoy that 80 proof Irish on the rocks in just the manner that Blits talks about.

But If add ice to bourbon, most of which I like at 100 and up, the cold temps combined with the alcohol deaden the taste more than the melting ice causes dilution that works to counteract this "deadening".

I hope I'm being clear.

Brad, I totally agree. You are clear as a bell!

[Squash]

I find that alcohol intensifies taste. The volatility of the chemical (ethyl alcohol) leads to increased distribution of the whiskey's constitutents throughout the oral and nasal passages leading to a hightened taste experience.

I assume that this effect, combined with the fact that higher proof means less dilution of the actual taste components of the whiskey, leads to the high enjoyment of the barrel proofers that many of us appreciate.

So the love of high-proof whiskies is not simply the lust of increased intoxication, as some imply, but rather a different and more intense encounter.

[PhilsFan]

I've had bourbon with ice before but normally if I'm cutting the proof on a

higher proof bourbon like Stagg, I'll use room temperature water.

Most of the time I drink bourbon neat, but ice seems to mask the flavors for me.

-Joe

[sotnsipper]

I find that alcohol intensifies taste. The volatility of the chemical (ethyl alcohol) leads to increased distribution of the whiskey's constitutents throughout the oral and nasal passages leading to a hightened taste experience.

I assume that this effect, combined with the fact that higher proof means less dilution of the actual taste components of the whiskey, leads to the high enjoyment of the barrel proofers that many of us appreciate.

So the love of high-proof whiskies is not simply the lust of increased intoxication, as some imply, but rather a different and more intense encounter.

Very well put. That pretty much sums it up.

[2highcal]

I always have 2 ice cubes when I am at home. When I am out I just get it neat with a glass of ice on the side and add as I want