Hanzo wrote:OK, please be gentle, I'm VERY new to whisky.
So, here's the short version. I like my whisky cold but I always hear that putting it on the rocks is a bad idea because you distort the taste when you water it down. Would it be acceptable to put the bottle in the freezer?
kallaskander wrote:Hi there,
never mind Hanzo, only a lucky few among us can. And best is relative and subjective at best.
martin grant wrote:Time to resurrect an old topic, and also time for a little confession.
I keep on my whisky shelf a bottle of Glenmorangie 10 year old. I also keep a bottle in the freezer. Now whilst I usually enjoy the room temperature whisky, the frozen bottle always makes a pleasant change. The bottle from the freezer has without doubt been dumbed down in terms of flavour, but the texture has also completely changed. To taste now it's much more syrup like in mouth feel. On occasion this to me is the perfect drink to finish dinner with.
What does everyone else think? Should I carry on with this type of behaviour or should I tender my resignation to Matt with immediate effect?
les taylor wrote:This is all sounding like slush puppies for adults. We are talking about a premium product here single malt. Not Vodka. We'll be discussing what's your favourite alchopop next. Ladies and Gentlemen please.
martin grant wrote:les taylor wrote:This is all sounding like slush puppies for adults. We are talking about a premium product here single malt. Not Vodka. We'll be discussing what's your favourite alchopop next. Ladies and Gentlemen please.
I completely agree Les. We are all here to talk about single malt, undoubtably a premium product.
However unless the market constantly looks for ways to introduce new drinkers to the category it will become a stagnant market.
Serving spirits from the freezer is something that works well with other drinks, specifically vodka. However it is also something that works well with cognac. I have on the past been offered a 100 year old cognac served from the freezer. Several hotels and restaurants here in the UK even include such an offering on their digestif lists. If this works for cognac, why not whisky? If it introduces new drinkers to the category, who then go on to become big fans surely it's a great idea?