Also they make inert gas that is sold in wine stores which you squirt into the bottle and then rapidly cork it. I have some and neglected to use it on a wonderful HP that I owned. It ended up tasting like sour branch water, not pretty and sadly I had the wherewithal to save it.
Lesson learned? Not really. I still haven't tried it on any bottles to date.
I'm no expert but in my experience I haven't had an issue I keep my whisky in a wall unit that I use as a liquor cabinet it has thin glass doors. I'm in a fairly large room but I have pretty sweet fan forced wall heater that is pumping in my room most of the time. I'm mentioning that cause I would assume a warm room might speed the issues up. I purchased a bottle of yamazaki 25 about 2 years ago and have consumed it slowly one glass every now and then the bottle is down to about half of a quarter. I had a 30 ml glass last week still tastes great so I don't know if it's the same for every bottle my bottle was screw top so again all this stuff might effect it
Ganga wrote:The big deal is the amount of air exposure... There are a few ways of minimizing this.
An alternative method is (as I often practice) to keep a collection of smaller empty bottles on hand (i.e. 50ml, 100ml, 200ml, etc.) into which you can transfer the remnants of larger bottles for 'safe-keeping'. This tact has two benefits:
1. Less ultimate air exposure over the mid to long-term.
2. The ability to assemble a 'library' of past purchases to which you can return later on.
Of course, some 'aeration' will occur during the transfer process. But this is basically equal to what would take place when pouring a dram from the original bottle.
As always, you need to ensure that the seals on the smaller bottles (whether cork or screwcap) aren't compromised.
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