I like whiskey & bourbon neat & chilled slightly. I don't like using ice because I don't like the dilution.

I just heard about whiskey stones (cubes or spheres). They're apparently made of either granite, soapstone, or liquid-filled stainless steel. Reviews on Amazon seem to be mixed.

Has anyone tried them?

They aren't great. But if you want to use them, get the steel ones. And get enough for a fresh batch of frozen ones in each glass.

The soapstone ones especially advertise their stones as "staying cold longest!" But if you think for a second about how heat transfer works, that means they aren't effectively absorbing heat energy from the liquid, which means the liquid doesn't cool. They're not good conductors of heat.

The metal ones will be better because they are good conductors of heat energy. But the downside is once they cool a glass down to the extent they can, they'll be warm, and won't be able to do it for the next pour.

Agree with all others. I too like to pour neat, but I've found that with most anything I drink, a small ice cube, like smaller than an ice tray ice cube - will adequately chill the whiskey and still make for a mighty fine pour that I still consider neat.

This will work on many not all scotches and chill whlle bottle.

https://corkcicle.com/products/corkcicle-air

If you are using an expensive scotch I would avoid chilling in any way.

TheFunnierPhideaux said:

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If you're like me and buy some cheap granite stones, you leave them in the freezer for 6 months until you finally remember they're there and when you do use them finally, the porous stones have soaked up the lovely flavors of your freezer and give the whiskey a nice funk.

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Reminds me of Freezer Burn. Nice. lol

I'm not a whiskey drinker at all so this is probably frowned upon but why don't you chill the whiskey and chill the glass and just have smaller more frequent pours.

JAG03 said:

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I'm not a whiskey drinker at all so this is probably frowned upon but why don't you chill the whiskey and chill the glass and just have smaller more frequent pours.

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The family wouldn't care for me taking up that much fridge space for something that only I care about and doesn't require (from a food safety point of view) refrigeration. And, that's with 2 refrigerators (one in the kitchen and one in the garage). Maybe when it's down to just 2 of us.

Another option is to cellar the whisky. If you have a wine cellar (refrigerated or real) the reduced temperature will keep it good longer and allow it to be semi chilled.

Serious question. Why not put the stone into an ice mold with some water? Seems a perfect solution.

Frozen wedge whiskey glass