Let’s start with on the rocks. If you prefer your whisky straight, the right ice will add just the right amount of water to release its heavenly aromas. This is crucial to your enjoyment because while there are only four primary tastes, there are 32 primary smells. However, you don’t want too much water, as that would mask those already outnumbered tastes.
According to Richie, the move, then, is to go “on the rock”, using one giant, super-cold, crystal-clear cube. The size produces less surface area than lots of little cubes (geometry is crazy like that), and the clarity means fewer impurities. That adds up to an exquisitely slow melting process that’ll preserve integrity while chilling for as long as it takes you to finish your drink.