How to de-gas a bottle

Victor from Maryland seems like a real expert on this subject. He keeps a lot of open bottles in his collection. He gasses some of them to preserve the contents up to a year or so. I hope he sees this discussion. His reviews are terrific.

BTW, Some people seem to confuse opening a bottle and literally having it uncorked. When I say "open" I mean that it has been opened, tasted, and then re-corked.

The gas can be quite bitter and unpleasant to taste. That's why I am curious about the best way to get rid of that bitter gas flavor in a great whisky after it has been gassed, shelved, and then re-opened at a later date.

I've 'gassed' about a dozen bottles of mine with Private Preserve. To be honest I haven't gone back and tested them. Let me get back to you on that!

The gas is heavier than air, IMO letting the open bottle stand will not necessarily allow the gas to dissipate (or at least not completely) - but pouring a dram will (as the bottle is tilted). I haven't heard of anyone having to do anything special. After every pour, the gas must be replaced. That's about it.

@rigmorole, like @systemdown, I think that just giving the whisky a few minutes uncovered in the glass is generally more than enough to allow the Private Preserve gas to dissipate. My understanding is that the Private Preserve is Nitrogen, which is 70% of the normal air content as well. I also do not think that the act of pouring the whisky from a Private-Preserve treated bottle is likely to do a very good transference of the gas to the glass in the first place. I am definitely now on board with decanting as the most reliable and most predictable technique to preserve whiskies with minimal negative effects. I do expect to continue to regularly use the Private Preserve gas for the early stage bottles, though, barring a lot of additional more negative experience from its use. So far I am still very impressed with its ability to greatly retard-- I do not think totally arrest-- the air effects on whisky. I have only had one bottle, a bottle of The Laddie Ten, which I suspected may have been noticeably negatively affected by the Private Preserve...and I could not be certain whether it was the gas, or not enough of the gas used. Watching the whiskies age with and without the gas remains one big educational experiment.

And thank you, @rigmorole, for complimenting my reviews.

I've been gassing my bottles almost since I started drinking whisky. It was based on a recommendation from the man who inspired my journey into malt madness.

I have found three things:

1. Some whiskies smell and taste god right out of the bottle. Examples of those are Aberlour A'Bunadh, Peat Monster, Amrut Fusiion.

2. Some need a few minutes to "recover" from the oxygen-free atmosphere. Examples include 2 of the cask strength Springbanks (12 YO and 12YO claret wood), but they seem well- preserved.

3. Some don't last long no matter what you do. After about 6 months or so, my Aberlour 18 (43%) was no longer drinkable and was assigned to the blend bottle. I always wondered if it might have been the gas.

I haven't noticed any ill effects with the 2 Bruichladdich bottles I've used it in (one was the laddie classic and the other was PEAT).

I wonder if the best predictor for stability is the alcohol content or not being dilutes with water....