LovePeat wrote:The colder the whisky, the more its flavour is masked.
To be more exact, I find that the flavour of a colder whisky is 'selectively masked' when compared to the same spirit served at around room temperature. More subtle notes (both aromatically and flavour-wise) will be suppressed. However, primary characteristics (such as prominent fruit-like tastes and viscosity) can sometimes be selectively highlighted. The same phenomenon can often occur when serving a whisky 'on the rocks'.
In short, if you want to experience the full aromatic and flavour range a whisky has to offer, serving it cold isn't the best idea.