To ice, or not to ice?
The Wall Street Journal recently ran an article raising the issue of adding ice to whisky.
I’ll be honest with you and let you know that I don’t at ice at all to any whisky (or whiskey), unless it is in a cocktail, such as a Manhattan. I feel that the cold temperature dumbs down the flavors.
However, I will tell you that when I’m out drinking with whisky company reps or even distillery employees, drinking whisky on the rocks is a regular occurrence. Especially before dinner, and it’s usually a blended whisky. They save their “sipping neat” whiskies for after dinner.
What’s your take on it?