For does who doesn't know, this cork is a plastic cork that you put on the bottle and has a device that takes the air off the bottle and keep it that way until opened. It is not that beautiful, but, again, it would minimize the damage of air.
And, yes, the best option is but, unless you don't want to get seriously or you want to enjoy a Glenrothes 1984 that has ran out of bottles at the producer for more time, you might want to start thinking about rather then
Alternatively, decant to smaller bottles.
Another thought...if the air in the bottle is saturated with whatever evaporates have come out of the whisky, is it theoretically possible to condense most of them by cooling the bottle? Or to limit evaporation by keeping the bottle cool in the first place?
I've read a lot about the wine vacuums. Supposedly they reduce the air pressure (amount of air molecules) by 20-30%. One product claims 50%, but that seems high to me. It won't make a huge difference in oxidation, but the reduced pressure will cause rapid evaporation of all volatile components in your whisky including water, aromatics and alcohol. A good deal more of these things will evaporate to restore the equilibrium in your bottle than they would if the bottle were already in equilibrium.
A better alternative are the nitrogen cartriges that you can shoot into a bottle to replace the oxygen. Nitrogen is more or less inert.
If you want a totally inert gas, I guess you could use helium.
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