A Pour Too Cold

My disdain for the frosted beer mug, in most situations, is no secret. Recently, however, I encountered its lesser-known but equally misguided cousin: the frosted whiskey glass.

We were enjoying beer and pizza at a restaurant in Blacksburg, Virginia. The place also boasts a large and surprisingly interesting whiskey menu, with prices that are remarkably budget-friendly. I decided to order a pour of E.H. Taylor Small Batch. When I made my request, the server asked, “On ice, or on the rocks?”

My mind went blank for a second before I replied, “No ice. In either form.” He laughed, realizing his slip, and confirmed my request.

When the pour arrived, I could only stare in amazement.

The glass was neither on ice nor on the rocks — the glass itself was frosted, rimmed with ice on the outside.

After wiping it down and letting it warm, the bourbon was, thankfully, quite enjoyable. In hindsight, the bar menu does feature a wide assortment of “shooters,” so perhaps, in their world, all whiskey is meant to be consumed quickly — and cold, like a shot.

Still, good bourbons deserve better than a deep freeze.

Cheers!