Whisky Stones?? for cooling?

[SSBourbon1]

This thread shows something that my wife had seen in the Sur La Table catalog... http://www.surlatable.com/nav/i/category/kitchen+%26+bar+tools/new+kitchen+%26+bar+tools/whisky+stones%2C+set+of+nine/*/price+range/%2410+%E2%80%93+%2424.99/n/217.do?sortby=ourPicks

Looks like soapstone that you put in freezer to cool? May consider getting cause I like a cooler start to my pour but wanted to know if anyone had used them or seen them before....Any thoughts?

[docbible]

I got a set for my birthday last week. I like the idea behind the stones. You need to put 3 to 4 stones in the glass to cool. I like to swirl my bourbon while drinking and wonder if the stones will scratch the crystal or glass that they are in. Time will tell. Ice may be better if you like your drink to dilute as you sip. tim

[SSBourbon1]

Thanks for letting me know your experience with them docbible. I figured the end all was -- how to cool off low proof whiskey -- Have you noticed any affect on flavor? if they are in there for a while, 45-60 minutes is usually how long a pour lasts with me...

[docbible]

I did not detect any change in the palate. I did rinse before and after use. tim

[silverfish]

These stones were mentioned back in this thread.

I have used them and find they do a nice job of cooling

short term but as I mentioned, I advise you use caution

when placing them into a glass!

[cowdery]

Another solution, if you like your whiskey cool but not diluted, is to keep the bottle in the refrigerator or even the freezer (it won't freeze).

I haven't tried the stones but have tried similar products and didn't get much out of them. I don't use ice often and I guess that when I do, I like the dilution as well. There's also an inevitable problem, which is that it's the cold melt water mixing with the whiskey that really cools it, much more than radiation from the cold object, which is all you get with the stones and similar alternatives.

[Ultra]

Another solution, if you like your whiskey cool but not diluted, is to keep the bottle in the refrigerator or even the freezer (it won't freeze).

That is how Jimmy Russell reportedly does it. I've got a WT 101 in my fridge right now.

[pepcycle]

I think I was born with a set.

(Technically, I got them for my birthday as well)

[jburlowski]

I think I was born with a set.

(Technically, I got them for my birthday as well)

Hmmmm... whiskey pebbles. :slappin:

[theDon]

I got some stones right here for cooling as well......What? Anyway I don't think bourbon should be F-ed with. Neat is the only way to go and anything else only ruins the experience. I won't stop my wife from putting ice in her bourbon because I've at least gotten her to that point of drinkin bourbon. It's a good starting point. I was there years ago, but no more.

[thanis]

To each their own, and if you like these stones, good.

I just like whiskey as it comes. Done the frige thing a few times. Mostly I like to have a glass of ice water and a seperate glass of whiskey. I let it mix in the belly.

Another solution, if you like your whiskey cool but not diluted, is to keep the bottle in the refrigerator or even the freezer (it won't freeze)...

[cowdery]

Whiskey at 40% alcohol or greater won't freeze but that doesn't mean the taste doesn't change. I find it unpleasantly bitter. As I said earlier, there's really no substitute for ice because it's the cold water from the melting ice and not the cold hard thing (the ice itself) that creates the on-the-rocks effect.

Even though I drink whiskey neat, maybe with some water back, at least 90% of the time, I don't begrudge people their ice. Who is anyone else to say how you should enjoy your drink? It is fair to say that a person can taste more when the spirit, and any water added to it, are at room temperature. But the enjoyment of whiskey isn't just about careful tasting. If ice makes the drinking of it more enjoyable for you, then go for it.

[ILLfarmboy]

Whiskey at 40% alcohol or greater won't freeze but that doesn't mean the taste doesn't change. I find it unpleasantly bitter. .

I agree.

Cold whiskey is bitter. Melt water is what mitigates against this effect. Personally, I find the melt water takes more away from the whiskey than it mitigates against this bitterness. (He lone exception to this occurs when the whiskey is already pretty dilute,(80) proof. Since I usually don't drink 80 proof bourbons, Irish whiskey is the only spirit I drink on the rocks.

[cowdery]

If you like cold but find ice dilutes too much, the best solution is probably to start with higher proof whiskey. Unfortunately, there is no real substitute for ice.

[pepcycle]

As always chuck, you inspire me.

Amazing what can be done with a little liquid nitrogen.

Bourbon Cubes!!!!

Thats right. I took a plastic ice tray (which cracked, by the way) and filled it with bourbon.

I laid it inside a small styrofoam cooler with a one inch layer of liquid nitrogen.

Whammy!!!!

Bourbon Cubes.

I place one in a cup of water and it boiled for a few seconds (cold boiling) and chilled the contents to freezing in about 20 seconds.

I'm keeping them in the cooler till I get home.

[pepcycle]

Liquid Nitrogen ends up to be overkill.

I tried it with dry ice and it works.

Here's a chart for ethanol mixtures freezing points.

Based on this a 120 proof bourbon (plus a few congeners) should freeze somewhere between 135 and -55 degrees F. Dry Ice is around -110 degrees F. Liquid Nitrogen is somewhere around -325 degrees F.

Assuming this is all true, a CO2 fire extinguisher should work.

Freezing Point of Ethanol based Water Solutions

Freezing PointEthanol Concentration

(% by volume) 0 10 20 30 40 50 60 70 80 90 100

Temperature(F)32 25 15 -10 -25 -35 -55-75

(

[ILLfarmboy]

Liquid Nitrogen ends up to be overkill.

I tried it with dry ice and it works.

Here's a chart for ethanol mixtures freezing points.

Based on this a 120 proof bourbon (plus a few congeners) should freeze somewhere between 135 and -55 degrees F. Dry Ice is around -110 degrees F. Liquid Nitrogen is somewhere around -325 degrees F.

Assuming this is all true, a CO2 fire extinguisher should work.

Freezing Point of Ethanol based Water Solutions

Freezing PointEthanol Concentration

(% by volume) 0 10 20 30 40 50 60 70 80 90 100

Temperature(F)32 25 15 -10 -25 -35 -55-75

(

Your post got me to thinking. I wonder if there is any danger in drinking something that cold. Our bodies aren't designed to do that. Obviously, whiskey sized sips would warm up a bit by the time they hit the back of the throat, but It wouldn't be doing someone's taste buds any good, I wouldn't think.

[Enabler]

I have the whiskey stones. They are soapstone and I find no effect on the taste but for cooling they are not that great. I suppose if you chilled them to really cold (-50 or something) it might work better, but I find that they warm up too quickly.

I might suggest that if you like your whiskey neat, but cold (an odd combination in my mind) that you might have a bowl of ice to set your glass in between sips.

That being said, the stones are a great conversation piece and cool to show off to people who come over.

[pepcycle]

Here are some shots of Bourbon on Bourbon Rocks.

I made 1oz "cubes" in a silicone mini muffin pan.

Placed on dry ice for about 1/2 hour.

Released and poured 1 oz of 100 proof whiskey over the bourbon rocks.

Dry ice imparted a little bit of carbonation to the cubes. Kind of interesting. Prickly.

Frosted the glass in about 15 seconds and chilled but never froze the whiskey in the glass.

Temp of whiskey in glass dropped to about 25 degrees F. Colder than freezing but didn't burn or freeze lips, tongue etc.

Cubes lasted about 10 minutes but glass and bourbon were 32 or below for 22 minutes, without any dilution.

Viscosity and oiliness goes way up. Almost slimey.

Next batch will be protected from absorbing CO2 in cooler.