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It’s all about the ice and the right amount and the timing.<br>
We done a neat little experiment where we sampled 3 different bourbons. First flight was neat (no ice); the bourbon was just what you would expect, pretty hot and strong flavors of cinnamon. Second round we used just a chip of ice and let it start to melt just a bit, this time the bourbon was not as hot and we noticed some different flavors could be that it was just a little cooler, but the caramel and vanilla flavors were more pronounced. Third flight we added another piece of ice, this one a bit larger and we let it sit a wee longer. This round the bourbon took on a more boozy taste, you could really taste the alcohol.<br>
His point was that the right amount of ice at the right time can improve the experience.
Sorry it was last year in Louisville. We stopped at a small store that also had a bar and just happened to be owned by the president of the Louisville Bourbon Society. So he knew a thing or two about it. It’s a cool little shop to stop into if you’re down that way. It’s on Market Street downtown. http://tastefinewinesandbourbons.com/
Fun place and you’ll get an education, the owner is eager to talk about bourbon and share his knowledge.
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