As a Brit who doesn't like IPAs the beer scene in the US is awful. There are thousands of small local breweries (amazing), all of which specialize in IPAs, with their key products being a double of triple IPA. The fancy brew pubs will have a dozen or two IPAs then offer Bud Light as the non-IPA option. I wish there was some better variety. Sours coming out over the last 5 or so years is a nice change, but I really wish people saw the options around Pilsner, Lager, cask ale, and other types.
I'm a snobby scotch drinker and agree with a little water.
I was actually taught to add a little water to scotch in multiple pretty knowledgeable Scottish whisky shops and distilleries. The snobbish behavior around neat drinking is just that. Especially cask strength bottlings which really need something to open it. Just a tiny dribble of water, but it helps.
Icing anything though tends to dull rather than enhance flavor, so that's not for me, but couldn't care less how you drink it.
That said, if you friends are just drinking expensive, but mediocre and dull highlands type whisky, the water won't add much. If you're drinking something like an Islay with a lot more depth to the flavor it helps more.
I'm a snobby scotch drinker and agree with a little water.
I was actually taught to add a little water to scotch in multiple pretty knowledgeable Scottish whisky shops and distilleries. The snobbish behavior around neat drinking is just that. Especially cask strength bottlings which really need something to open it. Just a tiny dribble of water, but it helps.
Icing anything though tends to dull rather than enhance flavor, so that's not for me, but couldn't care less how you drink it.
That said, if you friends are just drinking expensive, but mediocre and dull highlands type whisky, the water won't add much. If you're drinking something like an Islay with a lot more depth to the flavor it helps more.