HOW WE DRINK 

GREAT KING STREET ARTIST’S BLEND

Here’s our prediction:
The Iceless Highball will spark a renaissance for one of our favourite ways to drink whisky.

It’s counter-intuitive, but then again, some of the most delightful ideas are. You can only truly understand the appeal of the Iceless Highball by trying it, but here’s the method behind the (apparent) madness.

At Compass Box we’ve been singing the praises of the Whisky Highball since launching Great King Street Artist’s Blend in 2011. Beautiful simplicity. And making one without ice just takes it to another level.

As Dylan James Ho wrote in an article
about Rock Fish, the Tokyo bar world-famous for this serve: “The harmony of these ingredients, at the perfect temperature, is a revelation.”

IT’S ALMOST
A BEER IN REVERSE

No ice means no dilution, so you get refreshment with full flavour consistency right down to the last sip. And don’t worry about it not staying cold enough. Preparing both the whisky and the glass in the freezer means it will stay cooler than a half-pint of beer.

There’s another reason to make the comparison too – in a sense an Iceless Highball is a reconstructed beer. Whisky is essentially a beer made from malted barley that’s been distilled. Adding back water
and carbonation reverses that process.

The components list is far from complex,
but the process, ingredient choice and measurements are critical. Check our social media and you’ll see a great recipe for our take on the classic
Rock Fish Iceless Highball.

Share & Enjoy!