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Old 07-01-2007, 10:10 AM
Andy
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Default Cutty Sark - Age & Value?

Hello!

I have a One American Gallon bottle of Cutty Sark Whiskey that I ìnherited from my late father.

As far as I can recollect it would be 40 + years old. The cork had dropped in to the bottle (with age) and was recorked this year after we had a quick `tester' (still tastes pretty good) and is 95% full.

How would I find out the age and does it have any value beyond being a bottle of whiskey.

On the bottom it is imprinted with
BERRY BROS & RUDD LONDON ENGLAND around the edge
2 (S) 10:
T Z in the middle

Would appreciate your help!

Thanks - Andy
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Old 07-01-2007, 02:47 PM
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Jojo Jojo is offline
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Default Cutty Sark

Hey there Andy!

In order to help determine the age of your bottle, you will need to send Cutty Sark a digital image of it to: info@cutty-sark.com You can also give them the all the details you have given us. However, please keep in mind that Cutty Sark will not be able to give you a market valuation because the Scotch whisky only matures while in the cask and never in the bottle. In addition, Cutty Sark states that the life of a full and 'sealed' bottled of Scotch is indeterminable. "A quality like Cutty Sark is there to be savoured; it will not deteriorate if kept unopened in the appropriate conditions."

What are 'appropriate conditions'? Here are guidelines:

1. If the scotch came in a 'presentation type' box - keep it in there - this box is not only for esthetics, but designed to protect the whisky
2. Keep your whisky in a cupboard - or liquor cabinet. Key is to keep it OUT of the sunlight
3. Temperature - what's ideal? First, don't expose it to extremes of temperatures and second, keep it at what's known as 'cellar temperature' - which is between 65 and 67 degrees Fahrenheit, or 18.3 - 19.4 Celsius
4. Store whisky in an upright position - you want to keep the Scotch AWAY from contact with the cork.

Best of luck to you!
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  #3  
Old 07-04-2007, 10:49 AM
Andy
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Thumbs up Thanks for the Cutty Sark info!

I appreciate all the Cutty Sark info - This really helps me!

Thanks -

andy
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