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Official PCF Whisk(e)y Thread (162 Viewers)

Finishing up a great Whiskey weekend with my favorite Glendronach :) This one is just so rich and balanced, complex dark stone fruits and raw molasses and tobacoo and oak spices.

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Is anybody searching for this? Three bottles just sitting on the shelf at my local specs.
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Question to those with bigger collections of bottles: How many bottles to do guys have open at any one time? Any worries about spoilage with open bottles that don't get finished off within a certain amount of time?
 
cpac54 said:
Question to those with bigger collections of bottles: How many bottles to do guys have open at any one time? Any worries about spoilage with open bottles that don't get finished off within a certain amount of time?
Click to expand...
"Open" isn't as big of a concern for me as is the amount left in the bottle. The more empty space the better chance for oxidation & off flavors. Usually once a bottle is half to 2/3s done I try to finish it. Even then, I'd imagine a bottle has to sit around for years to noticeably impact the flavor.

Roughly half my collection is typcially open bottles (120ish)
 
Some folks put glass marbles in their bottles to help fill that space. I don’t worry too much about it. But if I see a bottle that’s particularly low I try and finish it. Or if you really wanna keep it for a while longer just transfer it to a smaller bottle.

One quick tip: a few times a year go through and tip all your bottles over to wet the corks. I dust at that time too
 
Irish said:
"Open" isn't as big of a concern for me as is the amount left in the bottle. The more empty space the better chance for oxidation & off flavors. Usually once a bottle is half to 2/3s done I try to finish it. Even then, I'd imagine a bottle has to sit around for years to noticeably impact the flavor.

Roughly half my collection is typcially open bottles (120ish)
Click to expand...

Pinkdan said:
Some folks put glass marbles in their bottles to help fill that space. I don’t worry too much about it. But if I see a bottle that’s particularly low I try and finish it. Or if you really wanna keep it for a while longer just transfer it to a smaller bottle.

One quick tip: a few times a year go through and tip all your bottles over to wet the corks. I dust at that time too
Click to expand...

Thanks guys, that's super helpful. I've been avoiding having too many bottles open at one time due to fear of spoilage, so glad to hear this shouldn't be a huge issue. I also try to finish off my mostly empty bottles, but I like the idea of using smaller bottles.
 
This IMHO is one of the better articles I've read on the topic. Offers some details but generally keeps things in layman's terms:
https://www.whiskyandwisdom.com/oxidation-does-whisky-go-off-in-the-bottle/

Pinkdan said:
One quick tip: a few times a year go through and tip all your bottles over to wet the corks. I dust at that time too
Click to expand...
This can help but I'd caution against going overboard. The oxidation/breathing occurs at the interface between the air in the bottle and surface of the whiskey. If the liquid remains undisturbed, that top layer forms a kind of barrier to protect further degradation to the liquor below. In tipping the bottle, you're agitating/mixing the whiskey, and you lose that layer, and process / rate of oxidation increases. Again, it's a slow process regardless either way, but the less you agitate your bottles the better.

I do this once or twice a year, tops, and usually just with real cork caps. The synthetic corks don't benefit from wetting.

IMHO storage conditions are probably the most important factor in keeping your whiskey good. Keeping bottles out of the light, cool, and relatively undisturbed is best.
 
Irish said:
"Open" isn't as big of a concern for me as is the amount left in the bottle. The more empty space the better chance for oxidation & off flavors. Usually once a bottle is half to 2/3s done I try to finish it. Even then, I'd imagine a bottle has to sit around for years to noticeably impact the flavor.

Roughly half my collection is typcially open bottles (120ish)
Click to expand...
100% my perspective as well. I have about 90 open
 
Irish said:
This IMHO is one of the better articles I've read on the topic. Offers some details but generally keeps things in layman's terms:
https://www.whiskyandwisdom.com/oxidation-does-whisky-go-off-in-the-bottle/


This can help but I'd caution against going overboard. The oxidation/breathing occurs at the interface between the air in the bottle and surface of the whiskey. If the liquid remains undisturbed, that top layer forms a kind of barrier to protect further degradation to the liquor below. In tipping the bottle, you're agitating/mixing the whiskey, and you lose that layer, and process / rate of oxidation increases. Again, it's a slow process regardless either way, but the less you agitate your bottles the better.

I do this once or twice a year, tops, and usually just with real cork caps. The synthetic corks don't benefit from wetting.

IMHO storage conditions are probably the most important factor in keeping your whiskey good. Keeping bottles out of the light, cool, and relatively undisturbed is best.
Click to expand...
How I Met Your Mother Sitcom GIF by Laff


Great advice. I realistically do the tipping once or twice a year. The barrier thing is fascinating
 
Irish said:
"Open" isn't as big of a concern for me as is the amount left in the bottle. The more empty space the better chance for oxidation & off flavors. Usually once a bottle is half to 2/3s done I try to finish it. Even then, I'd imagine a bottle has to sit around for years to noticeably impact the flavor.

Roughly half my collection is typcially open bottles (120ish)
Click to expand...
I have 11 out of about 60 open. I defer to Matt and Krafty and others to answer how to best store your bourbon.

I've been into bourbon and whiskey for only a couple of years. In that short time, I've only ever had a bottle improve with age. Small sample size, of course
 

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