Neat, no ice.
Back in the early 1970s, I went into a small West Highland pub and ordered a scotch and dry - the place went silent; then a huge fist slammed down on the counter and a heavy, gravelly voice said " Yer dinna put anythin' in yer Whusky, but Whusky!" I've had it neat ever since.
The CX Cask is my favourite, but I can only afford that duty free; and I haven't hosted any overseas tours for a year now. Alberto, the barman in the Zurich hotel I stay at, serves it to me with a glass of water and small pieces of 80-90% dark chocolate. The chocolate is to melt on your tongue, then the water to rinse the chocolate from your mouth - now your taste buds are ready to appreciate the whisky.