It started with peppermint schnapps and Jagermeister. Since then, it's been both rum and tequila. Considering that I generally don't drink booze straight except on rather special occasions, it seems to mix better (keeping the drinks colder), as well as not oxidizing as fast, keeping the flavor better.
I'm guessing that this might frzrk with the subtle nuances of single-malt scotch. I'm not much of a scotchy, and not much of a drinker in the long run, actually. And maybe those folks who consume more booze than I don't have the issue because their booze doesn't hang around long enough to degrade from the oxidation.
Or is it just bullshit?