What better way to take the edge off warm whisky than using genuine Scottish granite rock. Keep them in the freezer then use one or two to cool your wee dram without diluting it. The granite is totally inert and non-porous so it will not affect the taste of your drink. We only use granite quarried from Scotland’s Ailsa Craig near the Mull of Kintyre; the same granite that makes most of the world’s curling stones because of its low quartz content and toughness on ice. After 500 million years ..