I have been told that bottles of whisky once they get below about 25% full should be consumed quickly, and while this in itself is a great policy to adopt I still wonder what can be done to preserve the whisky as more air is allowed in contact with it.

I recently conducted a taste test with some friends where we compared a bottle of Laphroaig 1/4 Cask which I had sitting around at about 15% full with a brand new bottle - the taste was markedly different - the empty bottle having a dominant iodine taste compared to the magnificence of the fresh bottle.

I came up with a plan to purchase several different sized decanters in which to pour bottles as they get low but realistically this would be challenging if you have any sort of collection.

Wondering what you all think?