MrTattieHeid wrote:But the whisky doesn't change if the bottle remains sealed. In the experiment Muskrat Portage conducted, in which he left a dram out for 24 hours, the results were exactly what people describe happening to a bottle that has been open for a long time. Every time you open and pour, you let some vapors out, and some fresh air in. Over a long period, the result is the same. It's especially noticeable in bottles left on a bar with open pourers.
Do you mean to say that if a bottle was left unopped for a million years, it would not change? If the answer is that it would in this lenght of time, then we are talking perceptable change, degrees, and must figure out the exact amont of times given certain variables (i.e. heat, light, ect).
Drrich1965 wrote:Do you mean to say that if a bottle was left unopped for a million years, it would not change?
Of course not. But the question is what the cause of deterioration in whisky is, in a bottle that has been open for a while.
If you open a bottle of wine, pour a glass or two, and then replace the cork, the remaining wine will oxidize in a few days. If this happened with whisky, we'd all have a lot of worthless bottles right now. So plainly oxidation in whisky, if it occurs, happens at a much slower rate than in wine. I don't deny that it can occur in whisky, and it may be part of what is going on in a bottle that has been open for a long time. But it seems obvious to me that whiskies I've had that have been off were suffering from the evaporation of volatile components, as I think Musky demonstrated.
- Gold Member
- Posts: 739
- Joined: Thu Nov 02, 2006 3:00 am
- Location: Bawtry, South Yorkshire, UK
C_I wrote:The question now is simple, what do you think that alters whisky during time after opening?
The answer is simple.
I drink it.
peergynt323 wrote:I promise I won't argue on this thread. See Evaporative Equilibrium on this Wikipedia article: http://en.wikipedia.org/wiki/Evaporation
Thank you for supporting my position.
peergynt323 wrote:If you read more carefully, Mr. TH we are now talking about opening and then resealing a bottle of whisky. It's obvious that it doesn't evaporate appreciably, but anyone with a nose and palate will tell you that it changes.
Disagreed (part in bold).
peergynt323 wrote:The abv would be lower, but both water and alcohol are scentless and tasteless. The question is really whether the appreciable change in the aromatics and flavor components evaporate or oxidize, and unfortunately that cannot be proven easily. Does anyone have a spectrometer handy?
Agreed. Let's leave it at that.
- Muskrat Portage
- Triple Gold Member
- Posts: 2482
- Joined: Mon Jul 18, 2005 12:47 am
- Location: Jan says the North Pole, Ontario, Canada
An interesting twist on what appears to be an age-old discussion, at least in this forum.
Despite the proposals made by my learned friends, I choose to go with "oxidation" as the effect which affects whisky over time. To state it simply, whether the bottle is opened or sealed, oxidation naturally will take place. There is always air in the necktop of any bottle which will, over time, affect the surface of the liquid and thereby the sum total of the product.
Once said bottle is opened and a pour of liquid done, there will be a greater area of the liquid surface in contact with a greater volume of air. Logically, this increase of surface area will mark an increasing of the rate of oxidation over any previous rate.
In conclusion, once a bottle is opened, it is best just to drink it and enjoy it preferably in convivial company. To stave off the long term effects of oxidation of course.
- Cask Strength Gold Member
- Posts: 3745
- Joined: Mon Sep 05, 2005 11:16 pm
- Location: Oslo, Norway
Anyway, I might as well have a guess too. I think whisky would have undergone a large amount of chemical activity during production and maturation. So this might mean it has found a chemical equilibrium. The way air acts on this may either oxidise, reduce or do nothing to the whisky.
- Cask Strength Gold Member
- Posts: 3644
- Joined: Mon Feb 20, 2006 9:27 pm
- Location: Galway, Ireland
As the less you have in the bottle the quicker it seems to go off and that is probably because you have more air in a nearly empty bottle than a nearly full one.
Hey Aidan that's funny as my Hi-Flux-Capacitor is on the fritz too.
Between the 2 of us we could of cracked it but only for the dodgy hardware
Where did you get such an accurate scale, C_I? It wouldn't have anything to do with you living in the Netherlands, would it?
MrTattieHeid wrote:But the whisky doesn't change if the bottle remains sealed.
You've obviously never heard of Old Bottle Effect; people who make a practice of collecting and sampling older whiskies (those whiskies that have been in the bottle for decades) comment on a common taste characteristic which they have termed Old Bottle Effect.
Whisky does change in sealed bottles, remember bottles and the closures are designed for short term storage; they are simply not sesigned for the long term and air enters and alcohol leaves in some cases.
But then again you don't believe in Scottish terroir either.
No, I don't believe in terroir in whisky production, or the tooth fairy, either. Tales told to stimulate the imagination of the innocent.
Malt maniac Serge often talks of bottle age. Also I had the priviledge of trying a Linkwood bottled in 1971 with a screwcap and that was one elegant whisky. I don't have much experience with this kind of thing, but it was like nothing I had ever tasted. And even the old bottles of Tamnavulin and Dufftown were fascinating because they were so damn smooth.
Who is online
Users browsing this forum: No registered users and 1 guest