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 . . . the 'oxidisation' issue !

983 Extras

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. . . yes, it will oxidise quickly.

Love the chalkboard! Great piece of knowledge! So a 30 year old Campbeltown Loch bottled at 40% abv around 15 years ago, once opened should be consumed within a year or so? Given that it’s stored in a dark and cool place…

. . . I asked a bourbon fan about that a year ago, and he said that corn liquor oxidises faster than barley or rye, especially at lower strength.

Oxidation is certainly an important part of whisky maturation and almost all bottles are improved by a few weeks/months of being opened. Beyond that, I have mixed results on longer term quality. I have never had anything that I thought improved after a few months. Best case they remain stable after that. We had one good example of two bottles from a single barrel of bourbon. Our kids gave me one as a present and I did not open it. They had one and opened it. A year later we visited them and I took my bottle for us to open. They still had half of the open bottle that had been properly stored. We compared them and their bottle was noticeably flat by comparison.


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