Slow Ice

“If a connoisseur is willing to part with serious cash for a tumbler of 50-year-old scotch, … why wouldn’t that same customer opt for a high-end [glacial] ice cube? Because it was formed under tremendous pressure, it is extremely dense and melts more slowly than manufactured ice.” (http://www.theguardian.com/vital-signs/2015/apr/04/svaice-ice-cubes-glacier-melt-cocktails-bars)

Whisky, not glaciers, should be on the rocks.

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