He's wrong about one thing (sort of) ice doesn't mask flavors in small quantities. In fact it technically doesn't mask flavor in any quantity. Test buds operate

He's wrong about one thing (sort of) ice doesn't mask flavors in small quantities. In fact it technically doesn't mask flavor in any quantity. Test buds operate independent of temperature. Something hot tastes no different than it does cold, (ssuming in both cases that the temperature is not extreme enough to injure your tongue, it merely feels different. When a drink gets very cold though, the volatile compounds that give it scent separate from the liquid more slowly. Scent and taste get all jumbled up together in your brain, of course, so enough ice will be noticeable. Small amounts of ice won't be enough to perceptibly cause this, they'll merely add the water he suggested slowly and create the pleasant sensation of a cool beverage. I use 1-2 small cubes for this reason in scotch. I don't drink any that need cut down though. If you'drinking J&B you may need a slab of dry ice.