Don't be too harsh on adding ice - it's just water after all.
Heresy though it may sound, try this: cask strength Laphroiag in a Glencairn glass with a single chunk of ice. The melting ice changes the nature of the drink with every sip. Really rather good.
Same here. Well, Scottish on my father's side of the family. We're part of Clan Ross.
Jim
Growing up (yes I did) I was taught that that was heresy. Didn't stop me adding ice to blends in hotter climes though. I added some ice to a speyside malt I had lately and it lost all the flavour and tasted like southern comfort. I did, however, end up drinking the Rocks on the rocks.
Hmmmmm.
Really? I just read about Ross's deported to Botany Bay for trying to drive the sheep back out of the Highlands, late 18th century. And funnily a couple of the drover ring-leaders were released from Inverness prison and never heard of again. Wasn't your lot was it? (hats off to them anyway - ''that's the spirit'')
-- Xifer
It's important not to add _too_ much, hence the single chunk I (very occasionall) add to cask strength Laphroaig. It seems to suit the peaty ones better than the sherried ones though. Might just be me.
I confess I don't know a great deal abou the Clan's history, beyond my uncle saying that we were "a well known bunch of sheep stealers" :-)
Jim
Since I got me some of that, I tried it and found it ok but I'm not sold on adding water - especially frozen stuff. Might have a different attitude if I was living in Scotland somewhere with good water - but I only had local tap water and found I preferred the regular Laphroiag strength neat to the watered or iced cask strength. Just seem to get the flavour more.
I don't add water or ice either, but:
Water - soft water (not distilled) is best, such as:
Alaskan Glacier Gold Crystal Geyser Rocky Mountain
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