Neato, I read about this concept in a special edition of some British physical chemistry journal a few years back. This isn't explicitly stated in the video, but in case anybody wondering why a sphere is the best shape for maximum cooling rate and minimal dilution, these three effects play off each other
1) A sphere has the lowest surface area to volume ratio, so a lower fraction of the total ice is exposed to the whiskey at once and dilution can be kept to a minimum. 2) A sphere floats with a greater portion of its bulk immersed than other shapes, so cooling occurs more rapidly. 3) A sphere of ice will continuously spin and roll while floating due it's symmetry and the different melting rates of the immersed vs. non-immersed portions. Even while the glass is sitting still on a table, a well-formed sphere of ice create microcurrents in the liquid which further increase the cooling rate. (The mechanism of this one was a bit hazy to me, but I've never tried it myself to see.)
The same journal also contained a lengthy study on the proper proportion of whiskey to water to achieve that wonderful concentration ratio where all the flavor is there but the bite of the alcohol is minimized.
Lloyd: When I met Mary, I got that old fashioned romantic feeling, where I'd do anything to bone her. Harry: That's a special feeling.
Woo, I'm back. Been outta town for about five days, and have a ton of messageboard backlog to go through.... won't that be fun? Well, not that any of you are overjoyed to have read this, but I feel sometimes like making my presence known. Or something....