Neat or On the Rocks?

Neat or on the Rocks? A question posed by all good bartenders when pouring whiskey for a guest and one that sparks numerous debates. Do purists only drinkwhiskey neat, or are there circumstances when whiskey should be introduced to ice or water? I have hosted quite a few whiskey tastings throughout my career,have been witness to all sorts of viewpoints, and have developed a few of my own.

It all comes down to what you are drinking. Scotch, Rye, Bourbon, Canadian, you get the point; they all have the chance to be enhanced with the additionof water or ice, but just as easy as they can be enhanced, they can be diluted and overpowered ultimately losing their nuances.

So when should you add ice or water?

A great time to make the call of whether or not to add ice to your two fingers of whiskey is when you have a high proof in front of you. A major trendin bourbon and rye currently is barrel proof offerings. These pack a bunch of flavor, which is why they are popular, but they also come with some seriousburn. A few drops of ice cold water or a thick cut ice cube is the perfect catalyst for your drink. It dilutes the alcohol ever so slightly, and a chemicalreaction occurs in your glass – at least that is what science would say (H20 + Ethanol = Reaction, sometimes good and sometimes bad). This reaction moreoften than not opens up the aromas of the whiskey and rounds out the flavors.

A great trick that we do during whiskey tastings at Blackberry Farm is to ask guests to try every whiskey showcased in the tasting in its raw form andthen add ice. The results are often inconsistent whiskey to whiskey, but one outcome is constant, guests love the barrel proof whiskey much more afterthe addition of ice! Use this technique on every whiskey you try if you are unsure how you might like it. Reserve half the shot for the water or ice andleave the other half unaltered. Once you have tasted both versions you’ll be able to order a second round without wondering how it should be enjoyed. Thisis how your palate grows and you become a better consumer over time.

Another shoo-in example of water benefitting whiskey is with Scotch. The inherent characteristics that most Scotch has (tangy, salty, peaty, smoky andthe like) are truly enhanced with the addition of a few drops of chilled, filtered water. Again, sample several in their raw form, but then try it withwater or ice. I often find that the aggressive qualities are tamed, spice, citrus and sweetness come to the forefront, and you get to see the flavor evolveas you sip.

So for me, the question “neat or on the rocks?” isn’t so black and white. Remember to ask your bartenders for advice, and remember to keep an open mindand to taste and taste and taste some more!

Logan Griffin, Beverage Manager