Cheese is much the same way. Lately I have been buying some English and Irish cheeses and they are much more flavorful at room temperature in a thin slice...
As for experiencing it the way intended, that's why I refuse to buy non-widescreen or 'letterbox' versions of movies and films, unless that is the only format in release, because chopping the sides of the picture off ruins the visual effect the director intended. Much like sitting at the back of the theater where the 'exit' signs on the sides of the screen are not even pushed into your peripheral vision. You might as well watch it at home on a small tv! On Sun, Oct 16, 2011 at 12:42 PM, Christopher Byrne <[email protected]> wrote: > As is the case with us "purists" we respect the years of patience it takes > to take the water out of the drink in order to achieve what the master > distiller has crafted to be enjoyed in many cases in a very particular way. > Unfortunately I have to disagree with Ray on the idea of room temperature. > Whisky like Fine Red Wine and Fine spirits benefits from both being served > at room temperature as this allows the aromas to release while also > providing a complete taste experience. Cooling these only hinders the full > release of flavours that are in the drink. It may be better to some tastes > however, it just means that you deny yourself all of the pleasure a > carefully crafted drink. > There is no right way however, there is the desired way of the master > distiller. This leads you to either accept the better craftsmanship of the > person who made your drink or think you know better. > As for your friend Dean who drinks Courvosier with coke I just hope its VS > anything more and well he right as well drink cheap Vodka as coke is the > ultimate destroyer of all flavour. > For a laugh about Whisky check out the Comedian Rich Hall as Otis Lee > Crenshaw and his Song "Give me back my Whisky" > Please don't kick me off the list Ray I still love the books just disagree > on the Whisky debate! :) > > *Snip > > > My advice is like Michael's, try it both ways, but there is no "right" way > to drink anything. OK, I will draw the line at my friend Dean's insistence > he mix Courvosier with Coke, but that's an extreme case. > > Single malt is not a "room temperature" drink. It's a drink any way you > like it, and I prefer mine over ice. I laugh when I hear that. It's > simple, back in the day when the stuff was invented, they only had ice > during the winter and who the hell wanted anything cold to drink when it was > freezing outside? Over ice/on the rocks is a modern invention (unless you > were Caesar and had runnings bringing you boxes of snow and ice from the > Alps during the summer). If you'll notice, a lot of "purists" give a glass > of single malt a "splash" of water (ideally spring water); so much for > drinking it straight. Me, I like the way the flavor unfolds on the tongue > from cold to hot as it warms. > > I've had them both straight up, and over ice. What I prefer about ice the > most is that it holds back some seriously strong esters on the nose that can > often overwhelm the more subtle nuance on the pallet. There is a lot of > volatility on the nose of sprits, and sometimes there can be too much; more > so with whiskey than with brandy or cognac, which carries a lot more overt > notes. The nose of a whiskey can be very subtle. > > > > ---- > www.crydee.com > > Never attribute to malice what can satisfactorily be explained away by > stupidity. > > > > > -- Nick A "You know what I wish? I wish that all the scum of the world had but a single throat, and I had my hands about it..." Rorschach, 1975 "They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety."- Benjamin Franklin, Historical Review of Pennsylvania, 1759 "Suburbia is where the developer bulldozes out the trees, then names the streets after them." Bill Vaughan "The price of apathy towards public affairs is to be ruled by evil men." Plato
