There is a bit of a debate about this, but personally, I found once any whisky has been opened for a while, especially if it is below half full, looses some flavour over time. I used to drink my whisky to about half and then put it in my collection. Now I don't bother because I find after a year or so they do change, for the worse. Besides, this gives me an excuse to drink them rather than look at them.
Some say that by removing the air with the wine instrument for this purpose, helps. Also, store them upright and out of direct sunlight.
The same also applies to Bells, on one occasion i could have sworn i was breathing fire just like a medievil dragon due to not adding water, my freind tells me i scorched his eyebrows.He was'nt best pleased i can tell you.
Mr A Gurner
[This message has been edited by Mr A Gurner (edited 29 April 2001).]
Ah yes, we've noticed the phenomenon here across the pond as well. By the time an excellent bottle of Laphroaig gets here, and it's half gone, in just a matter of weeks the angels have got their share, and then some. Years ago, in Baltimore, Maryland, we used to say, it's become abit brackish. Consider yourself blessed that your Jameson doesn't have to travel 2 to 3 thousand miles before it gets tasted.
Back in Australia the infamous Corio 3-star whiskey was known to 'put blood in a wooden leg'!!!!! Local custom was to add 1/2 gallon of water per nip and if this didn't do the trick it also doubled up as a useful homemade sheep-dip!
Thankfully those days are long gone!
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