"When we educate at tastings, we taste at room temperature. The textural differences are present. However, the second you start to chill a vodka, texture becomes even more important. The flavor and the personality of the raw material become more subdued, but texture moves in the opposite direction. The spirit becomes more viscous, richer. It coats the mouth. But there is a tipping point; when you freeze vodka, you being to lose everything. Find a sweet spot—at Belvedere, that's around 48 degrees Fahrenheit—then you'll have the cold, the weight, the viscosity, but still have the lovely characteristic of the grain coming through."