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Whiskey (and other spirits) Degradation and Oxidation

Hi. Does anyone have a resource or point of reference for what happens to barrel aged spirits after they are opened? I know that nothing BAD is actually going to happen to it, but I also know that there will be an evaporation of esters and alcohol alike. Most of the time, this doesn't matter much, but that bottle of Yamazaki 35, Maccallan M, or Hennessy Richard may not sell very quickly, and it damn well better taste like it was meant to when the consumer pays that kind of money. What is the time limit on this? If the bottle has been sitting on the shelf for three years because the owner is a rabid collector of status symbols, how much has the whiskey or brandy changed? 

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