Our Handcrafted Whiskey Stones Rock
Cask-aged liquors take on important flavor characteristics from the barrels they are aged in. The natural oils in the wood leach into the distillate over time and contain a large part of the residual flavor profile that will mark that particular spirit. These oils, although dissolved in alcohol, will partially congeal or “close down” if the temperature of the liquor falls below a certain point. A subtle chill from our unique whiskey stones can enhance the drinking experience; too much can destroy it. Storing fine liquor below 45°F, or adding large volumes of ice, can eliminate important flavor notes.
High-quality spirits are almost always tasted in two ways – neat (no ice) and with water. When taken neat, many liquors can have an edge to them. Our own experience tells us, as well as many experts, that a little chilling helps mask the “hot” flavor impression lent by ethanol. When taken with water, a liquor is almost always at cask-strength with the water being added in precise measure. The degree of dilution directly affects the flavors of the spirit. Unless you purchase cask-strength, you have no real need to add water. Most bottled liquors are already diluted with water to bring their strength down to a level that makes it less expensive to produce and more palatable, usually about 40% alcohol by volume. So, the two things you can avoid with our whiskey stones are taking the temperature below a certain point and diluting unintentionally. Adding ice can be dicey, because it is not a very precise way to either chill or add water to spirits. Too much ice can destroy the complex flavor structure due to temperature or dilution.
There you have it; a slight chill makes for smooth drinking and most of us are already drinking pre-diluted spirits. No need for added water. A subtle chill without water is exactly what we intend with our handcrafted whiskey stones. We have always said, “Keep it neat, but lose some heat.”