Approaching this opportunity from two perspectives....one, how might the beverage experience be elevated with this particular glassware? And two - where we might see this being utilized in a foodservice or hospitality setting?
Rather than try to out-review the experts on the merits of this particular glass, we'd rather you heard from true professionals:
Here's a great video from Whisky Connosr:
"I was quite amazed of the overall performance of the Villeroy & Boch tumbler. It really shows its strength with a single grain. The good bourbon performance may well be related to this. Bourbon would classify under Scottish law as a single grain because it is made mostly from unmalted grains. But also for the other unpeated whisky types, the tumbler does surprisingly well." was the review from Dramming.com
TabletopJournal tastings proved that the shape and feel...along with the overall aesthetics of the Villeroy & Boch whisky glass definitely added to the drinking experience. Great "nosing"....felt perfect in the hand....rim has just the right feel against the lips....all very well done. But...with V&B did you expect anything different?
Then, the question of appropriate hospitality venues for this glass comes up. Where should someone expect to find this glass?
So, whether you are at Lilly's in Louisville, KY serving a 23-year old Pappy Van Winkle bourbon ($42) or you happen to be on the lower East Side of NYC at Swift's serving a 25-year old Talisker Cask Strength Single Malt ($35) don't you want your guests to have the best whisky experience possible?
Villeroy and Boch's glasses allow you to do just that.....
For any old scotch or bourbon bar? No....but, then again, you're not serving just any old scotch or bourbon, now are you? Go ahead.....elevate your guest's whisky experience.