I prefer my spirits to be really cold, so at home I keep them in the freezer. I hate it when I go to a bar and all the spirits are at room temperature, then the bartender puts some ice in a room temperature glass and fills it with water while he mixes my martini. Yuck! (Then again, I AM in Raleigh, not known for its great cocktails. However, the bartender at the Siena Hotel in Chapel Hill made an excellent Vesper Lynd.) Ideally, I'm wondering if you wouldn't want to have all your bottles in a freezer, spout down, so that you could remove exactly as much spirit as you wish. If you did that, perhaps you'd need to add chilled water for the dilution, as there would be no need for ice. I'm just sayin', if you could invent the perfect arrangement, what would it look like?