Steven L. Taylor is a Professor Emeritus of Political Science and former College of Arts and Sciences Dean. His main areas of expertise include parties, elections, and the institutional design of democracies. His most recent book is the co-authored A Different Democracy: American Government in a 31-Country Perspective. He earned his Ph.D. from the University of Texas and his BA from the University of California, Irvine. He has been blogging since 2003 (originally at the now defunct Poliblog).
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As a man who loves whisky* at a suitable temperature, I adore stainless steel “whisky stones”. I live in sub-tropical Queensland. For most of the year, room temperature whisky is unpleasant to drink. But the hotter and more humid the weather, the harder it is to find a solution. Pour whisky over enough ice for the first sip to be at optimum temperature and by the time you finish, you’ll be drinking water with a vague whisky taste. Use enough ice to keep the drink cold to the end, and the first half will be chilled so much it will be virtually tasteless.
Whisky stones solve the problem, chilling the whisky to the best temperature without diluting it. And they can be added or even taken out over the course of a 30-minute dram!
*For me these days this means whisk(e)y mainly from Scotland, but occasionally from India or Europe. I resolved to stop buying bourbon (which I like) on November 6 2024.
Assuming you were doing the drinking, did you know the pedigree of the ice you let them put in there?
@Michael Cain: Confession time: I took this shot for a weekly photo challenge with a theme of “frozen.” The ice was from my freezer, but was old.
I usually drink my bourbon neat.
As a man who loves whisky* at a suitable temperature, I adore stainless steel “whisky stones”. I live in sub-tropical Queensland. For most of the year, room temperature whisky is unpleasant to drink. But the hotter and more humid the weather, the harder it is to find a solution. Pour whisky over enough ice for the first sip to be at optimum temperature and by the time you finish, you’ll be drinking water with a vague whisky taste. Use enough ice to keep the drink cold to the end, and the first half will be chilled so much it will be virtually tasteless.
Whisky stones solve the problem, chilling the whisky to the best temperature without diluting it. And they can be added or even taken out over the course of a 30-minute dram!
*For me these days this means whisk(e)y mainly from Scotland, but occasionally from India or Europe. I resolved to stop buying bourbon (which I like) on November 6 2024.