When it comes to drinking whisky, cooling whisky down with ice is a contentious topic. While many whisky fans refrain from chilling their dram, there are plenty of drinkers who enjoy whisky as a tumbler drink with ice.
We believe that how to drink whisky should be guided by your own unique style, so we won’t say it has to be enjoyed one way or another. What we have done, however, is put together this handy guide that explores the key points that come up time and time again in the discussion about whether you should keep it cool and the best way to drink whisky on ice should you choose to.
SHOULD YOU DRINK WHISKY WITH ICE?
Critics of ice have two main concerns: diluting and cooling.
When alcohol mixes with water, a small exothermic reaction takes place which raises the temperature by about 2°C. As the energy is released, the liquid ‘opens up’ and releases more volatile aromas, giving extra complexity to the nose. Only a few drops of room-temperature water are needed to set off the exothermic reaction. Water also reduces the alcohol content, cooling the tongue and making us more receptive to salty and fruity tastes over sweet and spicy flavours.
Ice can water down whisky and reduce whisky burn, making the sensation in the mouth when you take a sip a little less harsh. And this is certainly appreciated by some whisky drinkers. However, when ice cubes melt, they can dilute your drink excessively, tempering flavours. The cooling action of ice also locks in aromas that play an important part in the overall whisky-drinking experience.
“It’s like hugging yourself when you’re cold – when it’s cold, whisky keeps all its flavours wrapped up rather than releasing them.”
-IAN LOGAN, INTERNATIONAL BRAND AMBASSADOR, THE GLENLIVET
This is why some whisky purists forego chilled whisky, preferring to drink it at room temperature. Apparently, we can detect fewer flavours in cold drinks so keeping whisky between 15°C and 18°C ensures that all the nuances of an expression can come to the forefront.
HOW TO KEEP WHISKY COOL WITHOUT ICE
Still, the higher temperatures of summer can mean that a bottle of whisky is warmer than usual, and more drinkers will be looking to cool their dram. Here are a few alternative options for cooling your drink without the risk of diluting the whisky too much.
Artful Ice Balls
Ok, so this one isn’t actually a no-ice alternative to keeping whisky cool, but we thought it deserved a mention. Japan, which has its own vibrant malt culture, has turned icing drinks into an art. At authentic Japanese whisky bars, bartenders make beautifully clear ice by freezing it very slowly. They then hand-carve perfect spheres the size of cricket balls using a straight razor. The size, shape and density of the ice means it melts slower, preventing too much dilution of the single malt. You can get the Japanese effect by using spherical silicon ice moulds. These moulds are easily available and work in a regular home freezer.
Whisky Stones And Steel Ice
Whisky stones and steel ice cubes are billed as the modern answer to cooling your dram without watering it down. Whisky stones are milled from non-porous rocks, and come in various stylish shapes, from cubes to discs to icosahedrons. Steel ice cubes generally come as balls or dice and are either solid stainless steel or filled with a freezing gel or other cooling core. Both stone and steel work the same: put them in the freezer for a couple of hours, and then put them in your dram; take them out once it has chilled or leave them in – it’s up to you.
Frozen whisky glasses
Freezer-friendly whisky glasses are another option for ensuring a perfectly chilled whisky. These plastic cups have cooling gel within their double walls. Two hours in the freezer keeps your drink cold for hours while an insulated rubber grip stops hands from getting chilly. Not quite as elegant as a hand-cut crystal tumbler, they might make a good option for a picnic, sporting event or outdoor dinner party.
Up here in the northern climes at The Glenlivet, we don’t often need to cool our drinks. But you should enjoy your whisky whichever way you choose. There’s no right or wrong answer when it comes to ice. Crushed, cubed, turned into a decorative ice ring or none at all. Whatever your preference, we hope you can experience the full range of complex flavours in each expression of The Glenlivet.
HOW TO MAKE CLEAR ICE CUBES FOR WHISKY
Should you decide that you want to pop a few ice cubes into your glass, then go right ahead. However, to make sure the ice matches the sophistication and smoothness of your scotch, we recommend taking the time and effort to ensure your ice cubes are crystal clear.
Directional freezing
The best way to get totally transparent ice is to use a cooler to freeze warm water. The method, which is favoured by bartenders, utilises directional freezing where the insulation of the cooler causes the water to freeze slowly from the top down, pushing impurities and air bubbles to the bottom. Here’s how to do it:
- Thoroughly clean an insulated cooler
- Fill with 5-6 inches of warm tap water
- Place in the freezer with the lid off
- After 20-24 hours, there should be a 3–4-inch block of ice sitting on top of a small amount of water
- Remove the ice and use a serrated knife to cut the block into cubes.
This method is relatively low cost as most people will have a cooler. The drawbacks are that you need to have the freezer space to house the cooler, and your cubes won’t be uniform in shape. We think this adds to their charm though. If you don’t have a cooler or lots of room in the freezer, you can try the double boil method instead.
Double boil
Boiling water helps remove impurities that can cause opaqueness when they solidify and help remove air bubbles by removing dissolved gases. All you’ll need for this method is an ice cube tray or silicone mould if you want a different shape, some clingfilm and a saucepan to boil your water in:
- In a pan, bring water to the boil and then leave it to cool
- Once cooled, bring it to a boil for a second time and leave to cool again
- Pour the water into your ice cube tray or mould
- Cover your tray with clingfilm to prevent air from getting into the water
- Allow your ice to harden for 3-4 hours
- Before using, run a stream of cooled boiled water over the ice cubes to defrost the surface and make them crystal clear
The results of this method can vary, especially depending on how hard or soft your water is and the type of mould you use.
If you want to stock up ready for when you’re next entertaining, you can store your wonderfully clear ice cubes in a freezer bag or tub in the freezer.
Up here in the northern climes at The Glenlivet, we don’t often need to cool our drinks. But you should enjoy your whisky whichever way you choose. There’s no right or wrong answer when it comes to ice. Crushed, cubed, turned into a decorative ice ring or none at all. Whatever your preference, we hope you can experience the full range of complex flavours in each expression of The Glenlivet.
Want to heat things up instead? Check out our whisky cocktail recipes including Hot Toddy variations and warm whisky drinks, perfect for winter cocktails.
