Erik Hill / Anchorage Daily NewsIn this 2004 photo, ADN Spirits Blogger Keith Saunders pours a single malt Scotch during a tasting at the Hotel Captain Cook.

A Wall Street Journal piece from Saturday outlined some of the differences in the way Scotch is consumed in American and overseas.

"The purists' complaint is that whereas a small splash of spring water seems to open up a whisky, releasing its full bouquet and flavor, ice tends to do the opposite. The tongue is anesthetized by the cold, and the whisky itself acquires a smoothness that glosses over the deeper complexities of the dram."

Read the full article here.

For me it all depends on what I'm drinking. I don't need much in a glass of Blue Label or Laphroaig 15, but I will plunk a couple cubes into a glass of J&B.

How about you?

- Spencer Shroyer