This is my Scotch Collection

Taking a moment's reflection, Jimmy Smith mused: | | One day I decided ...

My collection consists of a nearly consumed bottle of Balvenie Double Wood (12) ... all the other bottles in my collection having been consumed previous. I can't seem to stay out of them long enough to *build* a collection. ;-)

Wood (12) ... all the other bottles in my collection having been consumed previous. I can't seem to stay out of them long enough to *build* a collection. ;-)

Is there a problem with the Balvenie?!? :0o

I manage to have a collection of unopened bottles, backed by a (smaller) collection of opened bottles to quell the urge to open bottles from the unopend bottles collection.

I hope you haven't openend MY bottle of Laphroaig 15 yet...

R.

: I manage to have a collection of unopened bottles, backed by a (smaller) : collection of opened bottles to quell the urge to open bottles from the : unopend bottles collection.

Bottles in my collection only remain unopened so long as there is an opened bottle of the same on the go at present.

Justin

this is smart. good technique and makes for a more dynamic collection.

Usually I try to replace empty bottles from the 'opened collection' with new ones, rather than going for the unopened collection. Now and then I add a bottle to the unopened ones, so I have a pretty constant number of open bottles and a slowly growing unopened collection.

Taking a moment's reflection, Douglas W. Hoyt mused: | | Is there a problem with the Balvenie?!? :0o

Not at all ... I've just been traveling a lot lately. ;-)

It is much easier to collect empty bottles :-) (But I only collect bottles that I have emptied myself)

Another question: Assuming we do not collect unopened bottles, we also drink some of the contents, how large can the collection be? According to some postings in this group, some whiskies loses taste after the bottle has been opened. If this is true all whiskies should be affected, it is just a matter of how much. If the whisky in an opened bottle will oxidise and therefore has a limited storage time before it loses its taste, there will be a limit to how many bottles I should have open at the same time.

/Jan

I'm really happy with the method of opening a 750ml bottle and immediately decanting it into 4 175ml airline-wine-sized bottles. Thus I have dozens and dozens of whiskies on the shelf, and only a few 'open' at any particular time. Once one of the 175 ml bottles is open, it changes noticeably over time--but the ones that are full to within an angel's breath of the screwcap are fresh as a brand new bottle.

This system works especially nicely when I get a new expression of a whisky, and can reach back and compare it to a recent version, or to something rare (especially useful in the case of Bowmore, where I still have a sample of the 12-year-old distilled in the '70's.).

Some knowledgeable posters have argued that it doesn't change after it's been opened, at least until the bottle is almost empty. But I'm convinced now that it does. Now and then a whisky will even get *better*; just to confuse things! But most don't.

I've taken to using the same method Douglas describes (thanks Douglas and anyone else who's recommended this) of emptying a newly opened bottle into several smaller bottles. 175ml makes a good size - it's one fourth of a

I like to have about 6 bottles open. Not many more. But I want each of the six or so to be in a very different style. Something peaty, something sherried, maybe an Irish, along those lines...

Bart

In no case have I noticed a change in taste even after several years in an opened bottle. Amittedly the life of a bottle of malt in this house is normally four to six months, but a few very rare have been with me for years, i e a Cadenhead´s Highland Park 18 years, and a bottle of Brora - the Tare Malts Collection 22 years single malt. Both are cask strength - that might have some significance. They have been kept standing up in room temperature all the time.

It is hard to understand what reaction could occur in opened bottles of whisky: It is not like in a cask - it should not lose any spirit to the angels, and there is no wood to pic up vanilla or sherry tastes from.

Best whishes to all whiskyenthusiasts JanH

"Housemartin" skrev i meddelandet news:Cb_hb.28741$ snipped-for-privacy@newsb.telia.net...

Taking a moment's reflection, Douglas W. Hoyt mused: | | I'm really happy with the method of opening a 750ml bottle and immediately | decanting it into 4 175ml airline-wine-sized bottles.

I've heard of others using marbles to fill up empty space in the full-sized bottles. Though, that last pour has got to be a bit of a disappointment. ;-)

in an opened bottle. Amittedly the life of a bottle of malt in this house is normally four to six months, but a few very rare have been with me for years, i e a Cadenhead´s Highland Park 18 years, and a bottle of Brora - the Tare Malts Collection 22 years single malt. Both are cask strength - that might have some significance. They have been kept standing up in room temperature all the time.

I think I'll make a habit of opening a full 175ml bottle of a whisky just as I'm finishing the last sip of the same whisky that has been open for a few months. I have a Bunnhabhain 12 that has been open since June--and back then it was spirity and a bit plain, but it has really mellowed and opened up in the bottle over the summer--it is smoother and richer. And my Ben Nevis 10--when I first opened it the bourbon flavor was so overwhelming I didn't like it, but after about a week that pungency was gone. I though I must have erred at first, but when I opened the SECOND 175ml bottle, there came that pungent blast of bourbon again--and after a few days it had mellowed too.

But I'll keep experimenting.

For science.

Try pouring a shot of whisky some evening and instead of drinking it, leave on the coffee table, nightstand, or a convenient shelf. Then taste it the next day. I predict you'll be able to taste the difference - volatile elements evaporate into the atmosphere, while atmospheric elements are absorbed by the whisky.

The same thing occurs once a bottle has been opened, but much more slowly.

When a bottle is opened some exchange of the air inside the bottle for the air in the enviroment occurs. How much? Probably not a lot, but it depends somewhat on how you handle the bottle. Do you pour carefully, slowly, delicately? or do you pour casually and quickly? Do you immediately replace the cork? or do you leave the bottle open until you're through for the evening? One poster once said that among his peers it would be considered rude to replace the cork before the evening was over - it would be a sign that you want the guests to leave. But among my friends that thought would never occur. Or you might transfer the whisky into a decanter. Or install one of those pour spouts you see in bars...

I can only go by my experience, and I've noticed changes in some bottles, usually when there is only a shot or two left in a long opened bottle which I've poured from many times. Though sometimes a bottle seems to mellow after being open for a few days. I can't explain why this would occur.

Of course, your experience may be different, for all the reasons above.

Bart