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Quickest ripe to unripe whisky

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@Donough
Donough started a discussion

Around three months ago I picked up a whisky and during a warm spell 2 weeks ago and a weekend out of the box, it had definitely reduced in flavor. It was about half full. It was a deep whisky with figs in the palate and nose and that certainly demised.

I know about drinks aging and corking. I have experienced this deliberately with cognac where we aged the remainder of a bottle in light and under relatively warm conditions. Like Whisky, the flavor reduces and a dull, wet wood type flavor develops. This flavor is similar to wine corking. Any experiences with how quick?

In retrospect I am not too bothered by this (no names); I had half the bottle and now I can experiment or use it as cooking material. One thing to do when wine is corked is to place cling film or plastic wrap in the glass. Add the wine to it and swirl it around for a few minutes. Remove the plastic and enjoy the de-corked wine. Some flavor characteristics will be lost but it really works. The TCA in the wine bonds to the long chain polymer chain and stays with it.

Any thoughts on de-corking or de-aging whisky?

12 years ago

4 replies

@olivier
olivier replied

I have over 50 bottles open at a given time ranging from 90% full to 10% full only. Yes, I have found that Whisky changes after it has been opened. However, in my experience, it has always been a positive change (ie. some bottles I did not like just after opening them, tasted much better to me a few weeks later). Anyone else have the same experience ?

12 years ago 2Who liked this?

@Victor
Victor replied

@olivier, yes, I have had this experience frequently, as I have posted on several occasions. Sometimes the length of time over which a whisk(e)y will change significantly is quite large in my experience, well beyond weeks, well beyond 6 months, even in unusual instances to the 1 and 2 year bottle open point. The vast majority of my observations of flavour migration with open bottles have been to the good, usually an opening up and developing of the flavours. Sometimes, though, there is deterioration of the full initial flavours.

12 years ago 2Who liked this?

@BlueNote
BlueNote replied

I'm just finishing up a bottle of Balvenie 15 yr. old single barrel which I did not like at all about 6 months ago when I first opened it. Now it is an absolutely lovely, smooth, sweet whisky. Found the same thing with Glenfarclas 17 and Dalmore 12. I think the peaty Islays don't fare as well with time in open bottles.

12 years ago 0

P
Peatpete replied

I think the bottle that I have noticed the biggest improvment with over time was Talisker 10, When I opened it I couldnt see the point, by the last mouthful a couple of months later I was loving it.

12 years ago 0