Whiskey Stones: A new clink in your drink!

I love a fine single malt scotch from a fine Baccarat Tumbler.  I even make my ice cubes out of purified water, so there is no unpleasant impurities as the single cube cools the fire.  However, what I don’t like is the dilution of the scotch that comes from the melting ice cube.  The product below provides a solution for the aficionados.

On The Rocks

Skip the ice; Serve your drinks on the rocks.

These innovative soapstone cubes were designed by Andrew Hellman, a big fan of single malt scotch, who wanted to chill his spirits without diluting them. After much research, he came up with the idea of using natural soapstone to chill drinks due to its softness (won’t scratch the glass) and its unique ability to retain temperature for extended periods of time. Milled in Perkinsville, Vermont by the oldest soapstone workshop in the United States.Glasses made in Slovenia & the Czech Republic.

Simply chill the stones. Add three to your next drink, let stand for five minutes and enjoy. Sold as a set of nine.

Want to upgrade your gift to top shelf?

We recommend the gift set: Gift Set includes a set of six Whiskey Stones and two elegant sipping glasses (pictured)

Another option is The Whiskey Stones and Stone Shot Glasses Gift Set: includes four soapstone shooters and nine soapstone cubes. Leave the shot glasses in the freezer for at least 4 hours before entertaining for smooth shots of vodka or any sips of your favorite spirits.

Why should I use Whiskey Stones instead of ice?

Whiskey Stones are ideal for drinking with high quality whiskey because they keep it at the perfect sipping temperature (50 degrees), whereas ice cubes can make the whiskey too cold and ruin the flavor.

A handful of ice will take a drink to just under 40 degrees, and to deep freeze a drink quickly, there is nothing better. But some drinks you neither want to dilute nor deep freeze. Temperatures in the high 30s are far too cold for good whiskey. Reason being that the wood oils in the whiskey, which have leeched into the liquid from the carefully selected cask it was aged in and which carry all the flavor, tend to congeal and “close down” the flavor of the drink itself when the temperature goes below 50. The stones are specifically designed to “take the edge off without diluting or closing down the flavor.”

Specifically, 3 stones in a