Not sure if this helps - it probably says more about the state of my senses than oxidisation - but I have had, for reasons which escape me now, a bottle of Glengoyne 17 with about an inch of whisky left in it for well over a year.
Last night I compared that with a brand new bottle purchased at the weekend - and I could not tell the difference!
I had a bottle once, of 10Y old Macallan, and kept it open for 6 long years, because simply I was enjoying it. The result after 6 years was that the smell and taste changed a little, but not unpleasant or so, or any other spectacular changes. Ofcourse I stored my bottle at a dark and cool place, and kept it away from any heat sources or daylight. But it was quite remarkable.
I have experienced a deterioration in quality over time. It relates to the amount of whisky in the bottle, time, and storage conditions. I too look forward to the article because no one seems to want to touch this topic.
I have changed from collecting bottles (for count) if they are opened to having a selection I like to drink and other ones that I collect (unopened).
I only started doing this 2 months ago, so my collection is pretty boring (1975 Arbeg, 1999 bottling, 21 yr old Springbank, 20yr old Bruichladdich, Springbank Rum Finish and a couple of others).
But I hope it will be trhe beginning of a good colection (which I hope I will drink anyway)!
Anyway back to the point (oxidation), I wonder if this isn't some sort of gimmick by sellers, saying.. ..ah maybe you'll see a change in the whisky after 6 months, so you had better finish it! And when you do you can then buy another!
Just a thought.
Not only would there be some kind of reaction with the air, but particles, such as dust, would settle in the liquid.
Furthermore, the air could affect the cork, which could affect the liquid.
Again, I don't know how any of these reactions would affect the taste.
It doesn´t neccessarily deteriorate.
A lot of mals get better, even after years of breathing through the cork...or just sitting on a shelf in a dark place.
A lot of islays get better after opening
[This message has been edited by heer.veer (edited 07 November 2002).]
[B]Jenny: Try reading Martin Izark's article in the new Whisky Magazine (no. 27). If he's right (along with Gordon & MacPhail, who say the same thing), then whisky does indeed age further in bottle (very slowly).
Gate, vigorous conversation about MI's opinions on this can be found on Malts-L list, at...
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