How to drink whisky
When it comes to the question of how you should drink whisky, we're here to tell you there's no 'proper' way. Let's explore the delicious options.
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Whisky is a compelling and complex spirit with a vast array of styles and flavours. Just as there’s no one style of whisky, likewise there’s no single ‘right’ way to drink whisky. In fact, the same whisky can be enjoyed in various ways at different times and for different occasions. So when somebody asks us “What is the best way to drink whisky?”, the truth is it depends on the occasion!
The important thing is that we enjoy this fascinating and diverse spirit. You’ll find no snobbiness here – just the plain truth, which is that drinking whisky neat, with water, with ice, with mixers, in classic cocktails and serves, or even straight from the freezer, all have their place. Let’s take a look at some of those in more detail.
Drinking whisky neat
Whisky that's delicious neat
Whisky served in a classic Glencairn tasting glass with its characteristic solid, stubby base. Similar tulip-shaped tasting glasses with a stemmed base do the same job of focusing aromas.
Should you add water to whisky?
Yes! Or, rather, yes you can. In fact, it can be vital to the kind of tasting described above. When you’re trying to get the measure of a whisky, whether it’s a malt, blend or bourbon, a few drops of water can help to open them up and release different notes. Just remember to go slowly - you can always add more water, but you can’t take it out!
We’re also often asked how to drink cask strength whisky, which can be 55-60% or even higher. Part of the answer is that a little water can really help. It can unlock the complexity within these intense bottlings where the high alcohol will likely otherwise numb some of your senses. (Although we’d still recommend tasting a little neat beforehand, and going slowly with the H2O.)
There are other ways of enjoying whisky and water too. A Mizuwari, or a Bourbon and Branch, for example, are refreshing serves – from Japan and America respectively – that call for whisky and spring water in different proportions, but we’ll get on to mixed drinks shortly.
Whisky and ice
Whisky that shines with water or ice
Bourbon from Kentucky served with a single pleasingly large ice cube. (Whiskey on the rock?) More on large ice in a moment...
What are whisky stones?
Occasionally called ‘whisky rocks’ (just to be confusing), whisky stones generally come in two different varieties: soapstone whisky stones, and steel whisky stones. The idea is that they cool your whisky without diluting it. They’re a novelty that have become perhaps the best known of all whisky accessories.
The problem is, a little dilution here can be good, and they’re not actually that great at chilling your whisky either – especially compared to ice! If you’re looking to limit how much your ice dilutes, what you actually want is larger ice. Use large solid cubes (say 1.5-2 inches wide), or an ice ball. Ice moulds for creating these are cheap and easy to use. You can always chuck your glasses in the freezer beforehand too, or even sling your whole whisky bottle in the freezer! No, really. This move can also provide some really satisfying texture or ‘mouthfeel’.
Whisky cocktails and mixers
Cocktails with whisky
Whisky-based cocktails have a long tradition, dating right back to the earliest drinks that would have been known as cocktails. These were made with spirit (bourbon, Scotch, Cognac, rum, or even ‘Holland gin’/genever), sugar, ice and bitters. The classic example, of course, is the bourbon whiskey-based Old Fashioned cocktail.
Today, the term ‘cocktail’ can refer to almost any mixed drink, and even back in the early 19th century it seems the definition was getting ever broader. Hence, why even back then, a drink sticking to the original formula could be considered ‘old-fashioned’.
The late 20th, and especially the early 21st century, saw a classic cocktail revival, with a steady resurgence of quality, popularity and availability of cocktails from by-gone ‘golden ages’, often served in era-appropriate speakeasy-style bars. Arguably, this hit the mainstream with Don Draper sipping an Old Fashioned, Manhattan or Whiskey Sour in Mad Men. Top bartenders have built on this renaissance with ‘modern classics’ such as the Penicillin with both blended Scotch and peated Islay single malt alongside ginger liqueur, honey and lemon.
The industry continues to build on this legacy in forward-looking, fun and creative ways. Whisky fans and home bar enthusiasts can also have an enormous amount of fun mixing up top cocktails in their own kitchens and living rooms with the veritable cornucopia of high-quality cocktail ingredients available today.
Whisky to mix
The Old Fashioned cocktail remains the most famous and celebrated whisky/whiskey cocktail.
Frequently asked questions
How big is a measure of whisky?
A traditional single measure in the UK is 25ml, but in many bars you’ll now find 35ml.
How many units in a bottle of whisky?
There are 28 units of alcohol in a 70cl bottle of whisky at 40% abv. That’s 1 unit per classic 25ml single measure, or 1.4 units for a 35ml single measure. Of course, some whiskies can be stronger than 40%, and it’s good to be aware of how much we’re drinking. Remember, sip, don’t gulp folks!
[strength (ABV) x volume (ml) ÷ 1,000 = units]
How to store whisky?
Whisky bottles can be stored upright, but should be kept out of direct sunlight.
How many calories in whisky?
There are approximately 1,500 calories in a 70cl bottle of whisky at 40% abv. That’s around 50 calories per classic 25ml single measure, or 75 calories for a 35ml single measure. This increases for stronger whiskies, and any mixers or other cocktail ingredients would need to be considered separately.
What temperature does whisky freeze?
The freezing point of pure ethanol is -114°C, with whisky and other spirits at around 40% abv having a freezing point of about -27°C. That’s still well below the temperature of home freezers, so you don’t have to worry about your spirits freezing.
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