Whisky Stones

Dyson

Dyson

Dyson

Soldato
Joined
18 Jan 2007
Posts
6,431
Location
Dorset
I can’t believe I’ve only just found out about them, but they are sooooo much better than using ice cubes.

For those uninitiated, like myself, they are small soapstone (or stainless steel it would appear) blocks you store in your freezer, drop them in your drink, done. No more diluted spirits!
 
Or you can just use those plastic cubes pre-filled with water that you drop in and then refreeze and so on. They're normally available from pound shops for pennies!
 
They don't get cold enough and don't have a large enough surface area. I tried them in my G&T and they were rubbish. Instead I make 2" square ice cubes. Loads of surface area so they melt really slowly.
 
Ice cube for me, on occasion. Makes it easier to appreciate the subtleties. Otherwise it’s too intense to properly enjoy.

Neat is fine too. Depends on my mood.

Another great post by Nitefly.

Edit - definitely an ice cube or water if it’s above 45%
 
Whisky should be served at room temperature, no cooling should be involved because it numbs your taste buds and dulls the flavor. Some people do prefer their Whisky with ice though and I'd never tell anyone to drink it another way, it's just not my preference.​

2 small drops of water into the whisky is recommended by a lot of distilleries.
 
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I like ice, the cooling and dilution take the edge off a bit.

People assuming that there is only one 'right' way to do things are idiots, anything taste and smell related is entirely subjective.
 
Proper ice and orange squash (not juice) - I find KiaOra the best.


Mmmmmmmm.......
 
I've had some for about a year, never used them as I really like 1 ice cube with my malt.

Been on 4 or 5 distillery tours and everyone of them has suggested a couple of drops of water to 'release' the spirit.
 
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