If you're going to drink a good whiskey, don't insult it by filling a glass to the top and knocking it back like cheap booze.
Pour a dram—about 1½ to 2 ounces (45–60 mL). That's plenty.
Before the real pour, add a small splash to the glass, swirl it around, and dump it out. That clears out any lingering odors on the glass and gets it ready.
Now pour your dram.
Give it a slow swirl. Stick your whole schnoz in the glass and take a deep breath. Don't just smell the alcohol. Pick out the oak, vanilla, smoke, fruit, spice—whatever the distiller worked so hard to put in there.
Forget the ice. Ice dulls the flavors.
Instead, add room-temperature, still water until the whiskey is diluted to around 35% ABV. That's where many of the aromas and flavors become easier to detect because the alcohol no longer overpowers them.
Now take a small sip. Let it roll around your mouth for a few seconds before you swallow. Coat your tongue and pay attention to how the flavors build, change, and linger on the finish.
A good whiskey isn't meant to be chugged.
It's meant to be respected.
Tom Mix
"Leave the trail better than you found it."