Consolidated "Scotch - Best & Worst, recommendations, questions" thread
#751
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#752
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I haven't noticed enough of a change in open bottles of whisky to bother, but I wonder if what we use for wine in our household would work. The argon sprays buy you a few extra days at best IME with wine; what we do is pour off the excess into a clean 250ml glass soda bottle, leaving a tiny bit of headspace, then apply a bottle cap with a handheld cap crimper.
This keeps the wines good for months on end.
I can only imagine it would work great with whisky, too, although then you have a bunch of soda bottles you hopefully labeled...
This keeps the wines good for months on end.
I can only imagine it would work great with whisky, too, although then you have a bunch of soda bottles you hopefully labeled...
#755
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#757
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Everything IME and everything I've read. I have consumed odd stuff tthat won't sell that's been open for years many times, just to get it off the shelf of my bar. They all tasted fine. Liquors above 80 proof are stable and won't change at all for over a year open and glaciely after that. I think the small changes after years are good. Whiskeys and Cognacs get a little sweeter and honeyed IMO.
#758
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Everything IME and everything I've read. I have consumed odd stuff tthat won't sell that's been open for years many times, just to get it off the shelf of my bar. They all tasted fine. Liquors above 80 proof are stable and won't change at all for over a year open and glaciely after that. I think the small changes after years are good. Whiskeys and Cognacs get a little sweeter and honeyed IMO.
Oxidation in opened wine is a chemical change and flavour is affected mostly in a negative way.
#759
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There can be minor oxidative changes over time to even distilled spirits; obviously, the higher the proof, the less "stuff" there is to oxidize (as ethanol isn't going to suffer oxidation as part of aging). And with more headspace in the bottle, there's room for more of the interesting flavor compounds to evaporate into the air and leave the whisky itself... but again, this should be very minor compared to the kinds of changes you see in most wines.
#762
Join Date: Apr 2005
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Oh, those wily Scots.....
Recently, after a favor for a friend of modest means, I was gifted with 6 bottles of Single Malt priced far below (I checked, about a discounted $20 for 750ml) the premium prices usually attached to any known Single Malts.
The 3 whiskys....
McGavin's Speyside
McGavin's Highland
Glen Moray Speyside.
Tried'em all. Akshuly, not bad, for $20, not bad at all, but I have a suspicion that's there's more at work than just $20 Single Malts.
As the taste and demand for Single malt whiskys has risen, literally skyrocketed in recent years, sales of "Blended" whisky has declined. As a result, across the industry, demand for the traditional low-end single malts purchased/utilized by blenders to produce the almost spectrum of familiar blends has dropped.
Never to be out-thought, those wily Scots are bottling malt distillates once relegated to inferior status as components in "Blended Whisky" as lower priced "Single Malts" to utilize whisky in low demand, while attempting to fill the new craze for "Single Malts"
Could McGavin's and Glen Moray's bottling fall into this category?
Recently, after a favor for a friend of modest means, I was gifted with 6 bottles of Single Malt priced far below (I checked, about a discounted $20 for 750ml) the premium prices usually attached to any known Single Malts.
The 3 whiskys....
McGavin's Speyside
McGavin's Highland
Glen Moray Speyside.
Tried'em all. Akshuly, not bad, for $20, not bad at all, but I have a suspicion that's there's more at work than just $20 Single Malts.
As the taste and demand for Single malt whiskys has risen, literally skyrocketed in recent years, sales of "Blended" whisky has declined. As a result, across the industry, demand for the traditional low-end single malts purchased/utilized by blenders to produce the almost spectrum of familiar blends has dropped.
Never to be out-thought, those wily Scots are bottling malt distillates once relegated to inferior status as components in "Blended Whisky" as lower priced "Single Malts" to utilize whisky in low demand, while attempting to fill the new craze for "Single Malts"
Could McGavin's and Glen Moray's bottling fall into this category?
#763
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I know nothing about MacGavin, but Glen Moray has had good
notices for decades, not including mine, which of the 1992
('10 bottling) reads "too much alcohol (almost rubbing) in
front; boiled sweets; vanilla."
notices for decades, not including mine, which of the 1992
('10 bottling) reads "too much alcohol (almost rubbing) in
front; boiled sweets; vanilla."
#765
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For $20 after discount, Glen Moray is certainly better than most of those "Well Brands", the blends on the bottom shelf at the liquorateria/Tienda Booza