Many cask-aged type liquors take on important flavor characteristics from the barrels they are aged in. The natural oils in the wood leach into the distillate over time and contain a large part of the residual flavor profile that will mark that particular spirit. These oils, although dissolved in alcohol, will partially congeal or "close down" if the temperature of the liquor falls below a certain point. Temperature is important. A subtle chill can enhance the drinking experience; too much can destroy it. Storing fine liquor below 45°F, or adding large volumes of ice, can eliminate important flavor notes.
High-quality spirits are almost always tasted in two ways – neat (no ice) and with water. When taken neat, many liquors can have an edge to them. Our own extensive personal experience tells us, as well as many experts, that a little chilling helps mask the "hot" flavor impression lent by ethanol. When taken with water, a liquor is almost always at cask-strength with the water being added in precise measure. The degree of dilution directly affects the flavors of the spirit. It is a complex and weighty process; one best left to the masters of the trade. Unless you purchase cask-strength, you have no real need to add water. Most bottled whiskies are already diluted with water to bring their strength down to a level that makes it less expensive to produce and more palatable, usually about 40% alcohol by volume. So, the two things you don't want to do are take temperature below a certain point and dilute unintentionally. This is where adding ice becomes dicey, because it is not a very precise way to either chill or add water to spirits. Too much ice can destroy the complex flavor structure due to temperature or dilution.
There you have it; a slight chill makes for smooth drinking and most of us are already drinking pre-diluted whiskies. No need for added water. A subtle chill without water is exactly what we intend with our Whiskey Disks.™ We have always said, "Keep it neat, but lose some heat."
Soapstone is extremely dense. This density gives it thermal mass. Thermal mass is an object's ability to absorb heat. It is soapstone's impressive thermal mass that allows our chilled Whiskey Disks™ to absorb the heat from a pour of fine liquor at room temperature. Soapstone is soft. Because its main mineral content is talc, soapstone is not only soft to the touch, but can often be scratched with a fingernail as well. Therefore, it cannot scratch glassware. Soapstone is non-porous. Which means it is non-absorbent. Our Whiskey Disks™ will not impart odor or flavor to your drink. Soapstone is safe. It is chemically inert. Natural soapstone is Generally Regarded as Safe (GRAS) by the FDA. It will not react with household solvents such as water, alcohols, detergents or mild acids. Natural, pure, functional soapstone – the perfect choice.
Our Whiskey Disks™ have an exclusive cylindrical shape that sets them apart from common whisky stones. This unique shape lends itself perfectly to swirling and nosing. No clinking, no tumbling, just smooth circular motion that releases all the intricate aromas you've come to expect with your favorite tipple. With their hefty size and weight, our Whiskey Disks™ stay put in the bottom of your glass where they belong. Speaking of size, it really does matter. Just one of our Whiskey Disks™ has more thermal mass than three typical whisky stone cubes. With nine cubes per set, they only provide enough for three drinks. Our larger Whiskey Disks™ come in a four-disk set, enough to chill four of your favorite drams. Whiskey Disks™ means more drinks, with more chill.
We are stonemasons as well as Whiskey drinkers. We know stone, and we know drink. We personally handcraft each and every Whiskey Disk™ we sell. Every process from manufacturing to shipping is completed here on our premises in the foothills of New Hampshire's White Mountains. Our soapstone is sourced only from the most reputable quarries in North America. It is certified pollutant-free. We do not use soapstone from South America or China.