What's the best way to store opened bottles of single-malt scotch whiskey?
I don't think "tightly capped but sitting out at room temp" quite cuts it. My results from storing whiskey that way: Lismore: No noticable change after 2 weeks. (But then, this whiskey is essentially "neutral grain spirits" with little noticable flavor, anyway.) Laphroaig: Slowly changed character after a few days, taking on an odd salty, olive-like flavor (actually not bad) in addition to it's phenolicness and smokiness. GlenMorangie, Port-Wood Finish: Lost some of its oranginess and fruitiness, and took on an unpleasant, rank cheesy flavor after only 3 days. Too bad, because this was a $53 bottle of whiskey.
Perhaps refrigeration, or evening storing whiskey in the freezer, would be better? Would this actually slow down the degradation process substantially?
Oh, and I did try one gas mix, intended for wine. A mix of nitrogen and carbon dioxide. Bad idea. Makes both wine and whiskey take on a fizzy texture and a carbonic, vinegary, soda-poppy flavor. Straight nitrogen or argon might work, though.