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Dilution also continues the ‘chilling’ effect of the ice, though to a lesser extent, and a key consequence is a reduction in alcoholic strength. But this isn’t because they’ve become more intense, they only appear more emphatic because the top notes are subtler, and the balance between the top notes and the bass notes has changed. However, the chilled liquid picks up temperature from the mouth very quickly, the temperature of the palate being 37C, which is body temperature.

The smaller the sip of whisky, and the longer it remains on the palate, the greater this warming effect, and the more the flavour evolves, though it’s never going to be equivalent to a sip of whisky served at the ambient temperature.

If you consider minutiae to be significant (which they are), there are numerous other details to consider.

Chilling suppresses the top notes, such as citrus and honey, while the bass notes, such as oak and peat, appear to be emphasised. A related factor is how much of the ice cube is in contact with the whisky, as ice entirely submerged beneath the surface of the liquid has a greater impact than ice which is only partially submerged (and so has less surface area contact with the liquid).Another practical factor is that the same amount of ice will have a much greater impact on a single measure of Scotch whisky than on a double. If the chilling is not too intense, there’s the potential to experience a broad spectrum of flavours that evolve as the whisky chills, dilutes and then gradually becomes less cold, enabling the flavours to open up again,’ says Johan Svensson, managing director of Drinksfusion, a hospitality consultancy. Deciding what you want to drink can be instant, as some people know exactly which Scotch whisky they want on any particular occasion. Similarly, some people spend time pondering the best way to serve their whisky, while others don’t need to deliberate: it has to be neat.