Something to go in your drink while you watch Archer or Justified...

[BaiHu]

A buddy just gave this to me for the holidays.

1996

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[Drang]

Looks like fun, but what I was drinking while watching Archer on Netflix today* was Theraflu, so I don't think it'd work...


*Sick day, felt like crap, decided to make it count. Between The Heart of Archness Pts 1-3, and reading P-f.com, it was still a pretty good day...

[Totem Polar]

A buddy just gave this to me for the holidays.

1996

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Awesome!


http://static.fjcdn.com/gifs/Beavis_2fe9cb_1454889.gif

[BaiHu]

Enjoy Archer!

http://img.tapatalk.com/d/14/01/14/rumudy6e.jpg

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[theJanitor]

Is that ice......in scotch?

[BaiHu]

An ice gun. I know the preferred method is a bit of water (look into the methods of proper scotch drinking around the world) , but....it's the premier of Archer.

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[Totem Polar]

Epic pic: 12 year, ice and all!

[LHS]

Is that ice......in scotch?

That was pretty much my reaction, but hey, to each their own.

[BaiHu]

The Scotsman drinks Scotch with a bit of water, sometimes a 'lump'. Lastly, here:

http://drinks.seriouseats.com/2013/06/cocktail-science-myths-about-ice-big-cubes-are-better-dry-shaking-whiskey-dilution.html


Myth #2: You should never add ice to Scotch

More false than I thought. The basic argument for not adding ice to Scotch is this: ice waters down the Scotch and chills it. When you chill Scotch, fewer aromatic compounds from the spirit get released into the air, which means you experience much less of the Scotch's potential. All of this is true.

So why might adding ice to Scotch be ok?

First off, even the most prestigious Scotch makers acknowledge that some Scotches benefit from a little water. Water changes the solubility of some aromatic molecules, which means a few drops can help highlight particular flavors or mask others.

Scotch is pretty strong stuff (in the academic literature, Scotch has been used as a particularly intense spirit in alcohol taste tests.) Cooling down and diluting the Scotch reduces the burn that some people, especially supertasters, might experience. And that might make the Scotch more palatable for them. If anything, the popularity of whisky stones proves that there is a market for chilled Scotch.

What about all that lost aroma due to chilling?

The concerns over lost aroma deal primarily with orthonasal olfaction, or the sensations derived from aromatic compounds that enter the nose through the nostrils. But the tastes we derive from food (or Scotch) also depend on aromatic compounds that enter the nose through the back of the mouth. See pretty picture, below.
So the point I'm making is this: although chilled Scotch won't be shooting aromatic molecules all over the place while it's still in the glass, as soon as it gets warmed by body heat in the mouth, those molecules will become volatile and travel up the back of the mouth into the nose via retronasal olfaction.

Which is why I sip, swirl and swallow. Perfect phrasing for Archer :p

[RoyGBiv]

^^ The Good Stuff benefits from being served at cellar temperature. IMO
Red wine at room temperature is awful. Same for a good Whisky/Whiskey.
If I'm in the mood for an undiluted Bourbon, I'll put the bottle in the bottom of the wine cooler for a while. Refrigerator if I'm in a rush.
I generally don't have any objections to ice. Whatever works.