The beasts do not bite anymore

They do change after they're opened, and the change is most dramatic with a heavily peated whisky. I first noticed this with a bottle of Ardbeg Ten; it was so noticibly different that I began to suspect that one of my teenage kids had snuck out some whisky and replaced it with water.

In some cases, the change is appreciated; Laphoiag Quarter Cask, for example, mellows beautifully after it's been open for a while. Others lose their cajones.

Guess we'll just have to enjoy them all a little more often...

Not much you can do about it unfortunately, the smokier, peatier whiskies change the fastest. Just make sure you store them out of the sun in a reasonably consistant temp.. ( a friend used to store them on a window sill (I cringed)) and then finish them in six months. The last is sadly not a problem for me.

I think it probably has just as much to do with your latest tasting as it does with the length of time it has been open.

jwise wrote: I think it probably has just as much to do with your latest tasting as it does with the length of time it has been open.

It really does happen and it can be quite noticeable.. I did a blind test some years ago with two Ardbeg 17's one open 6-8 months and one quite fresh (both bought at the same time) I tested a group of friends and none of them thought it was the same distillery let alone the same whisky, opinion as to which was better was evenly split.

I finished off one bottle of Glenrothes Select Reserve and then opened a new bottle for a second dram. The difference was startling, but the old bottle had been open for nearly a year. So, this happens with more than just big Islay whiskies.

What the hell are you doing with an open bottle open for more than w few weeks? Lordy! If you open it, drink it. Don't allow any open bottle to go undrunk for more than a few weeks! Whisky is made to be consumed.

@drinix The problem is the air in the bottle. Once it goes less than half full (or half empty, but let's not start this discussion here !), there is a lot of air between the liquid and the cap which allows the alcohol to evaporate and when you open the cap, you lose a lot of alcohol that leaves with flavors along side. As I start to have a bigger and bigger cabinet, it is hard for me without developing a serious drinking problem to finish all of those quickly and I always want to open the new bottle that I just bought to try it. So some bottles can be left opened for a long time. My technique is now that I open a bottle and pour myself or some friends a few drams to try it and then I can leave it alone. There is not much air in it and it is still good. Once I decide to drink it again, I try to drink it more often and finish it as quick as possible... a couple of months for example. A bottle opened and almost full can rest for 6 to 8 months without deterioration in my opinion.

I poured a dram of Laphroaig Cask Strength last night, and felt it had lost quite a bit of its edge it once had. The bottle has been open for 13 months, so I'm not surprised. I've got a lot of open bottles, and frankly, I like having a lot of open bottles. I enjoy mixing it up and going with what I'm in the mood for, and not just what I have open. I have a few bottles that are still sealed, and will wait on a special occasion to open them. But after they are opened, I will probably still keep them for a while to enjoy over time.

@jwise I actaully thought the Quater-Cask improved over time--it kept its peaty smoky deliciousness, but lost its sting.

@Charlie-Davis I agree with you 100%. I have a bottle of Quarter Cask that has been open for a month now, and it has completely mellowed in a great way. It lost a little initial bite, but i tnow taste more vanilla flavors on the palate. Very nice.

I've had a few bottlings change over time, but not a vast amount (some have been open for over a year). Once they get below the halfway point, I try to finish them rather soon. Also, in regards to the bite; once your palate adjusts, the whisky may not seem to assault your mouth as much.

hi everybody, I'm somewhat relieved that others have experienced this change of profile in whiskies. I forgot to mention that my whiskies are not stored at room temperature, but in a room which is not heated up. This means that in this space, during winter time gets quite chilly (10°-15°C). Is it possible that the environment sped up the oxidation process, causing even more alcohol to be lost? Cheers

Air in the bottle does have an effect. SMWS staff advised me to decant whisky into a smaller container to ensure it's kept as full as possible. It's good advice but it would be a shame to lose the nice SMWS bottle. :o)