I have a great love of Brora, 1970s Ardbeg and Port Ellen and have a few bottles of each stashed away for the future but ideally once opened I'd like to be able to return to these bottles as an occasional treat. I am considering rebottling to 35 and 20cl bottles to reduce air contact and frequency of letting the genie out and fresh air in. Has anyone tried this or had any success with other methods?
Any suggestions gratefully received
This topic has been discussed at length, under numerous thread headings, and in fact was discussed with great enthusiasm quite recently.
Have a look through the forum archives and search for things like "How long does a bottle last", "Oxidation", "How quickly should I drink a whisky", and topics along those lines.
The questions you've asked have been answered directly in those previous threads.
Cheers, and welcome.
When I went to the scotch blog site, there was a post from someone who claimed that nitrogen gas (which can be used to displace air in a whisky bottle) was denser than air. No way. The molecular weight of nitrogen is 28.014 g/mole. Air is mostly nitrogen, but roughly 20% oxygen, which has molecular weight 31.999 g/mole. So air is denser than nitrogen. Argon would work fine as a relatively cheap, inert blanket gas. Krypton and xenon would be better, in terms of density, but are far too expensive for such frivolous use, especially Xe. Carbon dioxide is a very poor choice: it is denser than air, but dissolves in aqueous solutions (which all whisk(e)y is) and thereby carbonates it. (Water plus dissolved carbon dioxide is carbonated water, aka "soda water" or "club soda"). Yuck!
Transferring to small bottles with caps that can resist alcohol is viable. Adding lots of scrupulously clean marbles is just plain weird (and an invitation to accidental choking on an errant marble).
I still favor putting a bottle out of its misery when it is down near the end. Just my two cents. Slainte, Ed V.
The chosen bottle could be retrived and brought up to room temp., sampled and re-corked. When returned to the the cellar the drop in temperature would create a slight vacuum in the bottle. Whether that would reduce the effects of oxidation, better folk than I will have to answer.
However, I do think that storing in a cool dark place - not a fridge! - helps keep whisky fresher.
Better still, as mentioned before - if it's open, drink it 'til it's done
Feel free to leave your opinion on The Scotch Blog as well, so that people can see all of the differing opinions.
I'm a little worried about the long-term use of them as well...
I do trust Brett's opinion, but I can see that as a long term solution - probably not the best one...
Who is online
Users browsing this forum: No registered users and 8 guests