[colechristensen]

Lots of character (flavor) is lost with many foods when they are very cold. Cooler whiskey goes down smooth, 0 C whiskey has lost most of it's flavor (especially if you're the kind of person who spends obscene amounts of money on small amounts of whiskey).

Room temperature on a cool day is what many will say is the 'right' temperature, but there is no right or wrong, despite what many questionable experts will tell you.

[GhotiFish]

so why do we put ice in whiskey? When just directly chilling the whiskey produces a much more desirable effect?

[colechristensen]

Control, simplicity, preference.

Nobody is going to agree that X is the best temperature for every whiskey. Whiskies and drinkers are all different. Room temperature whiskey and ice give the most control with the least complication.