Does an open bottle of Scotch ever go bad? When I buy and open a bottle
of single malt scotch, then put the cap/cork back in, will it taste the same
a month from then and then two or four from then as well? Just wondering!
On 2/7/04 4:43 PM, in article firstname.lastname@example.org, "Douglas
I have not found that to be true. The only thing that I have found that if
the cork stoppers are used and kept dry - some cork taint can get into the
liquor which is not due to microorganisms in the liquor which might affect
taste, though with the powerful taste in scotch it might not be noticable to
No Scotch Whisky in itself will not go bad - however in rare instances
whisky can get corked - like a bottle of wine. I once had a bottle of Ben
Nevis 26 year old that did this - and when i took it back to the shop I
bought it - it was replaced. For information the whisky had a smell of
rotten socks and lost most taste. Luckily the replacement was fine.
Yes, opened bottles can oxidize. This changes the taste, generally,
though not always, for the worse. This is especially the case when
their is a lot of room for air in the bottle. Untill the bottle is
1/3 gone, there is not much of a problem. Once it is 2/3 gone--drink
up! I have also heard that 2 years it the general time frame. I gas
my bottles to greatly expand the time they will last. Many friends
"decant" into progressively smaller bottles.
In article , email@example.com
The main things that can go wrong with a long open bottle are
oxidation and evaporation. Ever taste the next day a dram you didn't
finish the night before?
I think the fellow who stated no micro organisms would grow in whisky
is generally right although I'm not a biologist. However there is a
fungus that can grow on cork, but cork is sterillized to prevent it
before it's used to stopper whisky. I've never seen this fungus
grow in a bottle full of whisky, but I've seen it in a long empty
"trophy" bottle my friend Edd kept on a shelf.
I have yet to see a bottle of Scotch last longer than six months. I think
it goes bad because the bottle fills with so much air that there's no room
for Scotch. This "air/Scotch displacement" problem has resulted in
countless bottles lost over time. We need to find a way to combat this
problem - providing some way to prevent air from replacing the Scotch in
Glad to help. :)
I've noticed that my Scotch collection is thinning lately. I just retired
a bottle of Double Cask Balveine and a Buichladdich IB. My Cardhu red
label is almost gone and that'll leave a Auchentoshan and Bowmore until
the next purchase. Maybe I should try something farther down in the
I'd like to tag along with the previous question, except for the following
facts: I purchased a vintage-dated (1963) MacCallan in San Francisco in the
late 70s or early 80s in placed in in my wine cellar have only occasionally
remembered it was there. I know whisky doesn't age in the bottle like a
good Bordeaux, so I would expect that whatever the whisky was at bottling it
would never have changed. I have had the experience of having a fully
"factory-sealed" bottle of Bushmill's Irish lose its alcohol through
evaporation over five or six years, leaving only an "Irish-tasting" water.
Some of my wine (but only a couple of bottles because I've been more
conscious of their life-span) have passed their prime.
Sonehow I always has thought of the MacCallan as a special occasion or
collector Scots whisky and neglected to actually drink it over all these
years. I suppose the best way to test it is to open it and try it.
Is there any likelihood that the whisky is still good? Does it have any
other value in the marketplace?
An enquiring mind would like to know.