Letting Them "Breathe"
 

[Sorry if this has been addressed in previous threads]: We're all familiar with the practice of letting a bottle of wine "breathe" just after opening and before drinking...but can the same be beneficial for newly-opened bottles of single malts (or blends, for that matter)? That is, could a malt gain by opening the bottle to allow some "airing" for a given time before drinking? (I'm not referring to letting the malt settle in the glass - that seems to be an approved, standard procedure for most drams.)

If you like losing the higher alcohol flavours then let it breath but I really wouldn't do it. If you think about it you can buy gadgets that add air to red wines and that's something that you don't want to do to any whisk{e}y.

I've read several postings saying that they were a very worthwhile purchase and am curious as to why you don't like them. Have you tried them, or are you just reflexively against gadgetry?