On Oct 16, 2011, at 11:42 AM, Christopher Byrne wrote: > As is the case with us "purists" we respect the years of patience it takes to > take the water out of the drink in order to achieve what the master distiller > has crafted to be enjoyed in many cases in a very particular way. > Unfortunately I have to disagree with Ray on the idea of room temperature. > Whisky like Fine Red Wine and Fine spirits benefits from both being served at > room temperature as this allows the aromas to release while also providing a > complete taste experience. Cooling these only hinders the full release of > flavours that are in the drink. It may be better to some tastes however, it > just means that you deny yourself all of the pleasure a carefully crafted > drink. > > There is no right way however, there is the desired way of the master > distiller. This leads you to either accept the better craftsmanship of the > person who made your drink or think you know better. > > As for your friend Dean who drinks Courvosier with coke I just hope its VS > anything more and well he right as well drink cheap Vodka as coke is the > ultimate destroyer of all flavour. > > For a laugh about Whisky check out the Comedian Rich Hall as Otis Lee > Crenshaw and his Song "Give me back my Whisky" > > Please don't kick me off the list Ray I still love the books just disagree on > the Whisky debate! :)
Get the hell off my list!!!! OK, just kidding. Let me clear up a couple of points. First, "De gustibus non est disputandum." In matters of taste, there is no dispute. If you want to mix cognac with coke, so be it. I'll go "ugh" but that's your mouth you're putting it into. It's not wrong. Second, room temperature. If there's a more misunderstood truism about serving wine (and whiskey) I've never heard it. Wine was carried from the cellar to the table for about 500 or so years. That meant it hit the table at about 55 degrees F, not 72 or (God forbid) 80 on a hot day. Liquids hold their temperature, so a cask of whiskey in a cold Scottish cave dragged out to the party was probably around 40-45 degrees F depending on the season. Now, to be clear: YOU DO NOT "DENY" YOURSELF ANYTHING, by making a drinking choice. As I said, I prefer the slow release of flavors and aroma as the whiskey warms up in my mouth. On a hot day, whiskey straight up hits you like sipping lighter fluid. And I have had this conversation with some master distillers, as well. Best,R.E.F. ---- www.crydee.com Never attribute to malice what can satisfactorily be explained away by stupidity.
