I very much agree with this, at least not drinking something that is 35 degrees F, but many seasonal beverages for centuries were only made and/or enjoyed during the colder parts of the year because of the way they tasted when stored in a cold cellar. I think some things benefit from being below the typical 70'ish room temperature, so I have no problem using a whiskey stone or two to bring the temp down just a touch if it enhances taste. It's all personal preference, which is why I'm annoyed by people who constantly tell me I'm doing something wrong, or my favorite line, which is "Yeah, I used to like <whatever it is your drinking> too until I tried such and such. You'd never drink that stuff again if you could try it, but it costs $8,975.56 per bottle."It's almost always at room temperature too, why refrigerate something that has been enjoyed since long before refrigeration?

