Originally posted by Stazi:
Originally posted by deejaycapp:
so where did "scotch on the rocks" come from?
From hacks!
The ice actually changes the chemical makeup of the tanins, which give the Scotch's flavor. The dilution is not the problem. Actually it's common to dilute a scotch with a little purified water, to make it a little more palatable for those who don't like it's harsh bite.
The proper ratio is 1/3 water for most Scotches. (i.e., a jigger of scotch and a pony of water). Yes, the water activates certain tannins, which is what it's supposed to do. That's what professional tasters do.
A fine Scotch should not cause pain.
Ice is OK if you're knocking back Beam in a smoky bar to drown your sorrows. Otherwise...
Sadly, I ordered Scotch "neat" once and the bartender was clueless.
I also ask for my water on the side. Otherwise they water it down way too much.
That said, I tried Cardhu once, and it was like drinking puke. Sort of a stomach-acidy undertone, there. Disgusting.
Dalwhinnie is the best I've tried so far. Glenlivet is OK in a pinch, and widely available "over the counter."
Function before fashion.
'96 Contour SE
"Toss the Contour into a corner, and it's as easy to catch as a softball thrown by a preschooler." -Edmunds, 1998
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