Aleksi Kallio > wrote:
>In cocktails this is often the truth, but not generally. For example,
>many whisky connoisseurs prefer undiluted cask strength stuff, which is
>usually 100-proof and up. After getting used to it, you can taste it
>without any difficulties.

I have cask-strength Macallan, and its beauty is in the
purity of its flavor, not the ridiculous punch.

I dilute because I want to taste it, and ice it because
I want to see those unfiltered solutes crystallize and
swirl...

--Blair
"Cloudy is good."