title_body: How to correctly drink whiskey?
upvoted_answer: Just like wine, whisky demands a reasonable glass that will help rather than hinder the aromas. Avoid shot glasses and wide-mouthed tumblers, and go for something like the Glencairn Whisky Glass, or a tulip glass or even a brandy snifter.
  Pour an amount that will let you swirl the whisky without sloshing it. Swirl it to coat the sides, which will allow you to smell it better. Observe the "legs", but don't be fooled by superstitions attached to them, they're a consequence of the Marangoni Effect (fascinating video).
  Stick your nose over the glass's opening and inhale very gingerly. Avoid knocking your smell receptors out. Save the deep breaths for after step 5.
  (optional) Take a tiny sip (again save your enthusiasm for after you have tasted it diluted, or you risk numbing your taste and smell receptors), and just like wine, let it run over all of your tongue, and like wine "chew" it to allow the air you are intaking to bring the aromas and flavors to the back of your nose. 
  Drink some water and possibly eat something neutral. Add a few drops of (good quality) water to the whisky, try to take the ABV to around 35%ish.
  Stick your nose deeper into the glass and smell. I'd still suggest being a little cautious until you learn the glasses and your nose. It would be a pity to numb yourself at this stage.
  Take a sip, let it run all over your tongue. "Chew" it... Savor it.
  
  
  Try to learn something about the whisky you are drinking and associate how it was made with what you are tasting. Was it peated? Is it kept by the sea? What type of oak is used? How old is it? All these things will drastically affect the flavor.
  
  If you are drinking the whisky to taste it, please do not skip step 5 (Note 1, Note 2, Note 3, Note 4). You can always decide you prefer a whisky undiluted afterwards. 
  
  In a similar vein, you can decide you prefer ice after tasting it properly, despite Note 4's suggestions. By all means drink how you want to drink, but adding ice is prone to both over-cool the whisky (diminishing and changing its flavors) and also over-dilute it. Optimal temperature and strength will vary by whisky and by drinker's preferences (and season, etc.), but I'd aim to start your investigations at around 15-20C and around 30-35%.