arkle wrote:Does anyone know if you can get corked whisky as you can with wine?
Yes you can but it appears to be less frequent in whisky. I'm guessing but perhaps maybe because whisky is stored upright and not its side like wine.
Cork taint is actually a chemical that is usually the product of a fungus that can be present either in the cork or even in the cask wood.
I have posted on this topic in the past. Look up "TCA" in the archives and you'll find some informative stuff.
Interestingly, its prevalence in whisky has nothing to do with whether the bottle is kept upright or not.
This also applies to whiskey but there has not been much documented about it.
I personally think the only issue you will have with a corked bottle of whiskey is when too much air gets in that it will make the whiskey bit stale. However the issue of bacteria is not lightly to happen becuse of the high abv which will kill off any bacteria in the first place.
Why do you think they use whiskey on wounds in Westerns
Further whiskey will take years and year to go stale and still can be drunk where wine is totally foul.
I'm not 100% sure what it is though I don't know if I would want to drink it....
I'll ask the product consultant at my local store and see what she thinks it is. None of my other opened whiskies have this residue so I better check before I consume
It's over the dark part of the cork and exposed to the fumes. My other corks seem fine and not 'bleached' if I can use that word to describe it, so this is why, along with the white residue around the inside of the bottle where this cork touches the glass, made me a tad concerned. If that's an ugly run-on sentence, so be it.... I never liked grammer.
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