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.
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