I drink Booker's at 120+ proof and George T. Stagg at 140+ proof with no ice or freezer chill. Whisk(e)y is smooth or not in and of itself. If the flavor profile of one is too intense then try another.
The "smoothness" folks associate with chilling the whisk(e)y is really just lack of sensation due to numbing the palate, dumbing down the flavor so to speak.
C'mon guys! Am I surrounded by a bunch of candy asses here?
