”Please don’t create the biggest cardinal sin to the connoisseurs by adding the dreaded cubes of ice.
We all know that a drink or two will be consumed over the holiday season but when it comes to having a whiskey please don’t create the biggest cardinal sin to the connoisseurs by adding the dreaded cubes of ice.
The killer to the flavour compounds in your whiskey. Adding ice is like adding washing up liquid to your roasting dish when cleaning it after use, by this I mean the ice splits apart the lipids (fatty acids, flavour compounds) found in your whiskey. These lipids are the richness found in your favourite tipple and with ice, they keep splitting apart as the ice melts.
Addition of room temperature water we do not mind as it is a natural product used in the making of whiskey and it will open up the flavours you are looking to enjoy at your party. Water will give the same benefits as pouring a good wine and letting it breathe for a period before you drink it. If you had the time you could pour your whiskey and let it breathe as it too will improve with the air interaction.