Bourbon Serving Temperature?

[Tico]

What temp do you all like to drink your bourbon at? I like mine just a bit north of wine cellar temp, in the 65 range. Since the house and whiskey cabinet is kept around 75 in the summer, what do you use to chill down your Bourbon? For the cask strength stuff I usually use a bit of chilled water or a tiny ice cube. For the 100 proof and lower stuff a few minutes of freezer time with the Glencairn seems to work well. Not a fan of the whiskey stones.

What say you?

[JB64]

I drink mine at room temp which depending on the time of year and if it is being stored in my upstairs or downstairs cabinet is between 65 and 75. I never chill whiskey I am drinking neat.

[p_elliott]

I drink it neat at room temp.

[Tony]

I drink normally neat at room temp. If I am going to be outside and it is hot out I will pour the bourbon into a Glencairn glass and put it in the freezer for 15 minutes or so and then drop one of those frozen stone cubes in the drink.

Best regards, Tony

[HighInTheMtns]

I typically drink it neat at room temperature, whatever room temperature happens to be at that time, so probably usually 69-75ish.

[TomH]

I really enjoy drinking whisk(e)y when it's around a 60-65 temp. One of the few benefits of winter is that I can sit in my hot tub and drink with the outside temperature cooling my glass to the perfect temperature.

[Young Blacksmith]

A/C is set at 80 at my house, so an ice chip or two cools it down to drinking temperature well enough for me. Nothing worse than trying to cool off on a hot day with hot liquor.

[Kalessin]

A/C is set at 80 at my house, so an ice chip or two cools it down to drinking temperature well enough for me. Nothing worse than trying to cool off on a hot day with hot liquor.

[ILLfarmboy]

Room temp, 67 degrees year 'round. Man, some of you guys keep your houses pretty warm.

I hate the heat and I figure if I have to work outside in it I sure ain't gonna come home and sweat.

When it's real hot, like it had been much of this Summer, I just don't feel like drinking much. When I do it's G & T or once in a while An Irish, like Jamison on the rocks. That's the only time I drink any whiskey with ice.

Bourbon and rye are dulled too much by being served cold. And bourbon seems decidedly less sweet when served cold.

That said, I do like an old fashioned which contains only enough water to dissolve the sugar and whatever water melts from the ice. But somehow it doesn't suffer because of the serving temp.

[mrt]

In summer time, I prefer adding a single ice cube to my bourbon or sometimes pouring the stuff on the rocks. In cooler days and in winter, I mostly drink neat.

Regards,

[ebo]

Neat at room temp to start, then, I like to warm it a bit more in my hands.

[tmckenzie]

It depends on what I am drinking. If I want a refreshing drink in the summer, I like Dickel, mixed about half and half in a tall glass with spring water and lots of ice. Cannot beat it. Or I like to drink dusty Beam with coke and ice. But any bourbon, ours included I drink at room temp, I am not much for sipping. I follow up with a big glass of cool water.

[Bmac]

For me it it really depends on the bourbon i'm drinking. I find the older stuff (12 yrs or more) doesnt need any finesse, unless the proof is over 100. So a splash or drips of water @around 65F is perfection. Honestly, since temperature affects the lasting quality of whiskey, it makes sense to.serve it at no more than 75F. However, younger whiskeys with their intense mouth burn, benefit quite a lot with cooler temperatures under 65f.

Just my buck-fifty. Although honestly....i'm freakin' lazy and just pour a measure in the glencarin and have at it. I don't dance around the specifics unless I am doing a tasting or rating a bourbon.

[Trey Manthey]

Room temp (73 degrees), but In my tasting room I also have a mini fridge with a hot plate on it. When I decide to have a drink, I take three clean Glencairns out and pour 1/2 ounce of whiskey into each. One goes in the coldest part of the fridge for 5 minutes, while another goes on the hot plate on the lowest setting for 5 minutes. I write separate tasting notes for each one. This minor scientific effort allows me to narrow down the ideal tasting temperature for each whiskey.

[qman22]

Most always neat at room temp. If I add a couple drops of water it's either slightly chilled or room temp as well.

[ThirstyinOhio]

It depends on my mood, but 90% of the time I prefer my whiskey neat at room temperature. Now if it is really hot outside and I'm going out to enjoy a cigar and a pour, then I might add an ice cube or two since the cigar is going to alter the flavors anyways.

[White Dog]

Room temp, unless the Whiskey sucks, or I'm mowing the lawn. Then I throw in an ice cube or 2.

[jcg9779]

Room temperature for me as well. I keep a bottle of EW BIB in the fridge, but that hasn't been touched since Summer 2011.