Opinions On The Vinturi Spirit Aerator, Bevwizard And Other Such Products?

[Islay Peat]

I've been wondering if there is any merit to the idea of pouring your drink through an aerator such as the Vinturi Spirit Aerator, or even more suspiciously, through a magnet, as with the BevWizard.

I'm a bit more willing to believe the effects of aeration than I am of magnetic influence, but since I have little understanding of the science and intended physics, thought it a subject worthy of discussion. As much as we spend on some of our drinks of choice, sometimes for fairly small differences in appeal, I suppose that a Vinturi could possibly be a worthwhile purchase.

Hopefully we'll see some posts by those who have actually tried these out.

[Islay Peat]

Still hoping to find some opinions from anyone who may have a sensitive enough palate to have discerned whether or not there is any difference, or at least a notable enough of a difference to be worth the purchase.

Maybe I'll end up being a guinea pig and trying one of them out.

[Jojo]

Are you referring to pouring wine through an aerator?

[Islay Peat]

Yes, and the two mentioned in the title seem to be a couple of the more popular ones available for whisky and other spirits.

[blenderm]

Anything that adds a little air [oxygen] to whisky will benefit it, my only concern could be the loss of alcohol [especially cask strengths]. A number of the best blending companies use air to mix their blends together in large vats as it seems to enhance the mixing but they do lose a little on the strength. The aerators I've seen used on wine don't seem to be too hard on them so they should be ideal for whiskies.

[Jojo]

Islay Peat, while I do not have personal experience with the aerator, here is some feedback given to me from a true whisky connoisseur which I feel you and possibly others may find beneficial:

There are only two elements that enhance the enjoyment of whisky and for that matter distilled spirits. That is pure water and air (oxygen to be precise). I am a true believer of the Vinturi Spirit or Wine Aerator, as it helps to induce oxygen into the spirit and unlock the nature aroma and flavor of the whisky, without stripping it of its chemical elements.

The BevWizard on the other hand is a clever little magnetic device, that strips the spirit of its astringent elements and thus changing the nature formula. It makes the whisky taste smoother and softer. If you like to do this to whisky then it’s a good device, but why would you destroy the flavor format? That’s just like adding a soda product to the whisky. So as a whisky connoisseur, this device is a gadget, not really enhancing the spirit for its natural quality.

I would recommend the aerator any day. :cool:

And... just in case anyone is wondering if by inducing air (oxygen) to the spirit, won't it negatively affect the spirit as we so often hear what happens with whisky over a long period of time? That answer is no and that's because you are inducing air (oxygen) into the spirit for a short period and consuming the product immediately. So yes, if you leave the whisky exposed for a long period to air, it will oxidize the spirit slowly and certain elements will evaporate away. As for what we are referring to here, that is not the case.

[snikt]

I got one of these for free -- http://www.winesoiree.com/

It's a pour through wine aerator. I wanted to see if it actually works so I did a little taste test with my gf and I, and with a Shiraz which is the only one I've tried it on so far we did notice an actual difference.

[Islay Peat]

There are only two elements that enhance the enjoyment of whisky and for that matter distilled spirits. That is pure water and air (oxygen to be precise). I am a true believer of the Vinturi Spirit or Wine Aerator, as it helps to induce oxygen into the spirit and unlock the nature aroma and flavor of the whisky, without stripping it of its chemical elements.

I would recommend the aerator any day. :cool:

And... just in case anyone is wondering if by inducing air (oxygen) to the spirit, won't it negatively affect the spirit as we so often hear what happens with whisky over a long period of time? That answer is no and that's because you are inducing air (oxygen) into the spirit for a short period and consuming the product immediately. So yes, if you leave the whisky exposed for a long period to air, it will oxidize the spirit slowly and certain elements will evaporate away. As for what we are referring to here, that is not the case.This is exactly the kind of input I was looking for and I think I'll pick up one of the aerators to see if I can notice anything like the originally unexpected difference even a few drops of water can make.

Thanks for the in depth reply and I'll try to post back when I get one and try it out.