How Long Will an Opened Bottle of Whiskey Stay Good?

I'm fairly new to the scotch world, but have still managed to acquire and taste a few good ones. The problem is when i get a new bottle i can't help but open and try it. I now have about a dozen open bottles of whiskey. Recently though it occured to me that the spirits may not "keep" indefinately.

How long will an opened bottle of whiskey stay good? My favorite scotch is the Macallan 12yr and i drink it on a regular basis to wind down after work. However i also have a bottle of Highland Park 25yr that i don't necessarily want to drink on a regular basis, but it would be nice to have for special occasions-- such as maybe an annual new yrs toast. Does whikey go bad??

Thanks guys...

Seth

[Jojo]

Dear Seth,

I know the feeling of just not being able to wait to open a new bottle of Scotch. Of course we need to try it - even if it's meant for special occasions only!

Will your whisky go bad? No, it should not, but you have to store it properly. Here are guidelines:

1. Keep your whisky in a cupboard - or liquor cabinet. The key is to keep it OUT of the sunlight. If the Scotch came in a 'presentation type' box and if you can't keep it tucked away in the dark, then just keep it in the box or tube since it is designed to protect the whisky.

2. Temperature - what's ideal? First, don't expose it to extremes of temperatures and second, keep it at what's known as 'cellar temperatures' - which is between 65 and 67 degrees Fahrenheit, or 18.3 - 19.4 Celsius. Now we realize not everyone has a the opportunity to store it in 'cellar like temps', but it is considered the ideal way to do it.

3. Store whisky in an upright position - you want to keep the Scotch AWAY from contact with the cork.

Your opened bottles of Scotch should not vary month to month, but it is possible there can be subtle changes over the years and that's mainly because even the best sealed bottles eventually will let air in. In addition, if a cork is being used, over a long period of time, that cork can deteriorate which would cause air to get into the bottle, and therefore evaporation. Also, the cork itself can sometimes flavor a whisky. Another problem could be with a metal cap - over a long period, that metal cap can sometimes deteriorate or rust and even quite possibly leave a metalic taste in the whisky.

Every bottle is different and it may just boil down to trial and error. There are many really old whiskies which should be perfectly fine to drink, but each person has to make their own assessment.

Enjoy your holidays - Cheers!

I do find when u get to the last couple of inches it does taste very different!
It must be the air/liquid ratio causes some reaction.

The best way to stop this is when u get to half a bottle make sure u finish it off, it works for me.

OK - I'll take that one - great excuse to finish it off!! Thanks man!

I have also found (especially since opened my Ardbeg) that evaporation is occuring at an alarming rate from my glass!

Last night i went back to my glass a few times and there was definatly less in it than when i put it down 3/4 min ago.

I put this down to having the central heating on.

The glass i am using is 'the Glencairn glass' which i highly recommend by the way, but maybe next time buy one with a lid LOL

My first son was just born. I want to buy a nice bottle of whisky and save it for 20-25 years. Do I need to buy a certain quality? What's the best way to store it? Will it last that long unopened/What will happen to the contents of the bottle if stored properly?

Thanks! Craig

I just bought a beer cellar I keep at 54 degrees. Is that too cold for my high end bourbons and other whiskies? Currently I store my good spirits on a low shelf in a closet under our stairs. It's dark and the temperature is fairly consistent. Should I keep it there or move some of the best bottles to the beer cellar?

I just bought a box at an old tavern auction with 4 bottles of bourbon that are at least 20 years old. I got hold of a friend with a gun, and we took turns holding it on each other until a bottle was half gone.
No, but seriously , it seems fine to me. Even though the cap ring and seals where unbroken, the cap seemed a little loose, but there was no noticeable loss of content, it's very clear, and tast fine.

Originally Posted by Jojo

2. Temperature - what's ideal? First, don't expose it to extremes of temperatures and second, keep it at what's known as 'cellar temperatures' - which is between 65 and 67 degrees Fahrenheit, or 18.3 - 19.4 Celsius. Now we realize not everyone has a the opportunity to store it in 'cellar like temps', but it is considered the ideal way to do it.

Jojo,

I am from India and the city where I live has 4 months of summer with scorching 40-45C in the afternoon and 2 months of winter with lowest temp of 18-20C. Rest of the year it is in between 29-34C. I have individual AirConditioners in each room. Everynight my bedroom AC is on (living room off) and in the day time the living room AC is on (BedRoom off) providing the inside temp of 23-26C year round. If I'm in my Hobby room or the HomeTheater room with family, the living room's AC is off (unless my wife or my kid is still using it) so I simply cant move my whole collection of single malts from one room to the other every single day... Also, I can't afford to leave the AC on in one room just for the bottles as the electricity is extremely expensive here.

Direct sunlight is not an issue here but I don't have a basement either. Can I use a wine chiller (custom made to store bottles vertically) with a temp matching my room temp (23-26C) or set to "Cellar like" temp (19C) as you have mentioned? Or how about a Refrigerator?

[Jojo]

Originally Posted by Unregistered

Jojo,

I am from India and the city where I live has 4 months of summer with scorching 40-45C in the afternoon and 2 months of winter with lowest temp of 18-20C. Rest of the year it is in between 29-34C. I have individual AirConditioners in each room. Everynight my bedroom AC is on (living room off) and in the day time the living room AC is on (BedRoom off) providing the inside temp of 23-26C year round. If I'm in my Hobby room or the HomeTheater room with family, the living room's AC is off (unless my wife or my kid is still using it) so I simply cant move my whole collection of single malts from one room to the other every single day... Also, I can't afford to leave the AC on in one room just for the bottles as the electricity is extremely expensive here.

Direct sunlight is not an issue here but I don't have a basement either. Can I use a wine chiller (custom made to store bottles vertically) with a temp matching my room temp (23-26C) or set to "Cellar like" temp (19C) as you have mentioned? Or how about a Refrigerator?

Hi there! Your situation is really a tough call since you want to avoid fluctuation of temperatures. In this case, I would suggest using the wine chiller set to an ideal temperature for scotch and open the door every so often because what you want to avoid is a very dry environment. There needs to be some humidity. It takes about 10 years for the cork to dry out, so if you are not storing longer that that time frame (I hope not, just drink and ENJOY...), your scotch should be fine. What happens when the cork starts to dry out is air starts to seep in and oxidation (and evaporaton) takes place - that's what can cause the taste of the spirit to change. If you did not have a cool place to store your whisky, then I'd suggest keeping your bottles in the darkest, coolest spot in your home that is consistent. Good luck!

I happen to found a bottle of whisky at my store room more then 20 year unopened, but the back of the box already turned to yellow, and the bottle of whisky seem less then the one i just bottle form market. Will the alcohol evaporated and the wishky deteriorate? Thanks

[Jojo]

Originally Posted by Rob

I happen to found a bottle of whisky at my store room more then 20 year unopened, but the back of the box already turned to yellow, and the bottle of whisky seem less then the one i just bottle form market. Will the alcohol evaporated and the wishky deteriorate? Thanks

Rob, the reason there is less whisky in your bottle after 20 years is due to evaporation (angel's share) and this can happen to even the best sealed bottles. Your whisky should be fine, although when air does come in contact with it, the taste can alter. It doesn't go 'bad' - it just may not be as good as it was when first bottled. Here's a suggestion I have for those of you planning on keeping bottles of whisky for years to come - wrap it in saran wrap!! Really!

[Derek]

Craig, personally, I would opt for buying a bottle that gets distilled this year (the year your son was born) and bottled in say 20 - 25 years which would be the same age as your son. Next year is my in-laws 40th wedding anniversary, so I am going to give my Father-in-law a bottle of 40yo which was distilled in 1971, the year he was married.

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?

The only reason you should be keeping the last 25% of a bottle around for an extended period of time is because it's not terribly good whisky. Otherwise, either you need to focus on what's important (drinking the good stuff) or you need to stop buying so many good bottles that you can't get around to this one for months at a time!

Originally Posted by Derek

Craig, personally, I would opt for buying a bottle that gets distilled this year (the year your son was born) and bottled in say 20 - 25 years which would be the same age as your son. Next year is my in-laws 40th wedding anniversary, so I am going to give my Father-in-law a bottle of 40yo which was distilled in 1971, the year he was married.

I have to ask kinda along the line of all the information below. What are the concerns of Bourbon stored sealed in decorative proceline decanters. I have several that My father had collected and some are 20+ Years old "Ducks Unlimited". If they were sealed would the bourbon still be safe to drink?

My dad gave me an unopened bottle of Canadian Club from 1958. It's always been stored out of the light and at a fairly constant temp. I do see some "floaties" in it though. Is it still good to drink?

Hi
Why does one get a high pitched note when you tap a whiskey bottle with a fork or knife but if you shake that bottle and tap it again with a fork you get a very low pitched note.Why what causes that change of tone ?

a BIG thanks guys.....opening this 12yr van winkle special reserve now

OOps, apologies for the extra 'e' in the drink!

Just opened my bottle of Jameson's Rarest Vinatage Reserve ($400) that I brought back from Dublin with me... only plan to drink it on very special occasions, so was searching how long it would keep for. Thanks for all the tips guys!

[goldenwheels]

I recently noticed that one of my adult sons has a bottle of Crown Royale in his refrigerator. He says that he heard somewhere that this is a good practice in order to preserve (keep fresh) whiskys. Is there any truth to this or is this just another "Wife's Tale" ?

[Dale]

goldenwheels brings up and interesting topic, and here is a short on what I could go on for hours:

Cold: Yes, temperature affects a product.

Sometimes for the good, sometimes the bad. For example, citrus and tropical fruits (raw) are negatively affected by extended periods cold. As for alcohol, wines begin oxidizing once they're opened, and refrigeration can, for a short time, minimize the speed with which oxidation affects wine. Without refrigeration, most wines will show oxidative effects within 24-36 hours, if you know what you're looking for, and be pretty poor drinking 36-72 hours out from opening. Refrigeration isn't always helpful, however, but for those positively aided, I find an opened wine may achieve 2-3 days extra life if refrigerated. And this more for red wine than white.

As for spirits, the same will play out, but over a much longer period whence understanding the major negative oxidative influences have already played out during the distillation and maturation processes. Thus, spirits stay better once opened than wine, apple juice...

A question here is, how long will a bottle of spirits stay drinkable once opened? This depends on the spirit and bottling, of course. In my opinion, most rums keep well for shorter periods due to their often higher sugar contents. Tequilas and many brandies are the next to go. Then Bourbon and Canadian whisky. Then Scotch and finally vodka. There are many reasons for this pecking order which may include the base ingredient(s), the quality of the distiller, mass or handcrafted production, filtration, storage conditions during maturation, storage conditions after production (transport, warehousing, market, consumer's stash).

As an example for Scotch, a mass market whisky like Johnnie Walker, Dewar's, and many standard bottlings of malts like Glenmorangie and Macallan will go through chill filtering and/or a possible color adulteration. These processes, especially the filtering, makes for a much more stable product. They subsequently change less once opened than non-chill filtered whisky because the later have more compounds susceptible to change. Thus, the mass market brands often hold up longer once opened than the more hand crafted bottlings. This greatly depends on the product, however, as many mass produced products are quite poor from the get go.

Crown Royal is a mass produced product and slowing its decline once opened by refrigeration will be minimal compared to what a cool, dark storage cabinet will provide. A benefit of refrigeration, however, for the consumer who might drink it over ice and like it cold, is it is cold and not needing ice when they're ready to drink.

Length of Time Once Opened: I find quality mass market spirits should be consumed within the following time frame before negative oxidative affects start becoming obvious and ultimately problematic.

Light rums 3-12 months; dark rums 6-18 months; tequila blanco 3-9 months; tequila reposado and anejo 6-18 months; brandies 3-12 months; Bourbon and Canadian whisky 12-24 months; Scotch whisky 12-30 months. Vodka is a unique case because it is usually distilled to show next to nothing and is, subsequently, capable of lasting a long time. However, much mass market vodka is garbage and lasts a very short time before off aromas and flavors appear. So, vodka 3-36 months. For hand crafted spirits, knock 6 months off these numbers. For low quality spirits, why bother?

Storage conditions, of course, are important and any particular spirit may survive well outside of this guideline. But don't think the bottle of something you've had open 3-10 years is as good as the same bottling that's only been open a month or two, whether or not it is was refrigerated.

I've had a lot of poor spirits in bars and restaurants. Part of the problem is the more unique bottlings you find out aren't turned very quickly, and they sit on the shelf, back lit, in an environment with continual temperature fluctuation. Thus, I've learned and tend to drink very standard stuff like Macallan, Glenfiddich, Glenlivet and Glenmorangie when out because they're what most people know and are therefore turned pretty frequently. One of the worst spirits I've ever had out (compared to a dram from a freshly opened bottle) is Remy's Louis XIII Cognac; at $150-250 a dram, a place that has it opened has likely had it open 5-10 years and, if so, it will be drink poorly.

I follow a drinking path rather than a storage path, once something is open. After all, a 750 ml bottle is only 1 ounce 25-26 drams, and having a dozen whiskies open at a time means you should be rotating your open stock at least yearly. If you only buy one whisky at a time, you should be through it within two months. If you're not getting through it that fast, I suggest enjoying more frequently and never having to worry about a bottle declining to the point of being poor.

Most consumers don't have this level of experience with being able to identify a poor drinking spirit because of how long it has been open. If they have an old bottle at home, what do they have to compare it to? That said, if understanding this, it can be learned quite quickly. My hope here is, if you ever get a crappy dram out somewhere, you have the knowledge and confidence to send it back - because you're surely going to need to convince the bartender it's off.

Hello folks I just wandered in looking for news about the effects of air on whisky, because I've noticed a marked change in flavor when I get near the bottom of a fifth. It generally takes me two weeks or a bit less to go through a fifth, and during the final three or four days my whisky seems to get more bitter (not sure that's the precise word).

I think I agree with other posters who state that the volume of air can accelerate the flavor changes when there begins to be more air than whisky in the bottle.

I recently changed to buying larger bottles, (1.75 liters), because it's cheaper that way, but I wonder if I need to get back to the fifths, and drink the final few shots quickly to avoid that end stage flavor change.

Do others here have similar experiences, or contrary views to add?

(I will be browsing the rest of this forum...might be a good idea for me to register and hang around!)

~Ben

Hi, Jojo

I would like to ask you for advice in a particular case here. I have a few bottles of scotch that I would like to keep unopened for a long time lets say 20+ years. I read throughout the whole forum here and I learned that I have to keep those bottles out of light and out of heat. I can take care of that, I keep those bottles in a small wine cellar that always stays at 66 degrees and there's no light getting to that cellar. Bottles are in upright position. Here is the tricky part I need advice about: I live in Arizona and as you know it's a very dry state. I wanna know how to keep the cork from drying out and shrinking and as a result letting air gets in the bottle and the scotch evaporating. I read the part where you suggest saran wrap. Do you think that will help in my case? I also thought of flipping the bottle upside down every once in a while for a quick second or two. The bottle will stay in upright position so the cork won't affect the quality and the taste of the scotch, but flipping it quickly will just let the liquid wet the cork and prevent the drying of the cork. Do you think that might work, and if so how often do you suggest I should flip the bottles for a second or two? Any other suggestions?
Thanks for your time

[Jojo]

Originally Posted by Unregistered

Hi, Jojo

I would like to ask you for advice in a particular case here. I have a few bottles of scotch that I would like to keep unopened for a long time lets say 20+ years. I read throughout the whole forum here and I learned that I have to keep those bottles out of light and out of heat. I can take care of that, I keep those bottles in a small wine cellar that always stays at 66 degrees and there's no light getting to that cellar. Bottles are in upright position. Here is the tricky part I need advice about: I live in Arizona and as you know it's a very dry state. I wanna know how to keep the cork from drying out and shrinking and as a result letting air gets in the bottle and the scotch evaporating. I read the part where you suggest saran wrap. Do you think that will help in my case? I also thought of flipping the bottle upside down every once in a while for a quick second or two. The bottle will stay in upright position so the cork won't affect the quality and the taste of the scotch, but flipping it quickly will just let the liquid wet the cork and prevent the drying of the cork. Do you think that might work, and if so how often do you suggest I should flip the bottles for a second or two? Any other suggestions?
Thanks for your time

Hi there, my first question to you is why are you storing scotch for 20 years plus? If this is absolutely your intentions, then your worst enemy is going to be lack of humidity which is going to dry out the corks faster. Arizona is so incredibly DRY! You don't want to flip your bottles as there really isn't any benefit to that when it comes to scotch. Sounds like you are doing what you should, but see if you achieve consistent humidity levels. Another idea in addition to the saran wrap is to put your bottles in a box (try to get one from the liquor store that has the bottle dividers) and then tightly seal it. Not sure what other suggestions I can offer, but I really would want you to enjoy your scotch now and within the next couple of years! Good luck and enjoy

I have quite a collection of scotches, and like to have a diverse selection open to cater to the likes of my mates. As such, I may have 6-8 bottles open at any time. However, on average almost 2 out of three bottles that have been open more than a couple months or so develop deteriorated corks; they just twist off or crumble when I try to open them - enormously frustrating! It's not because they are too dry, since I live in Houston, and they stay upright in a failry dark place. Could it be from too much humidity? Or temperature swings (the house often will go to low 80's (F) during the day, and then cool off (74-76F) when we get home in the evening and overnight). I've thought of "waxing" the necks and tops of the bottles to protect them from the environment, but that does not seem to be very practical except for an ocasional one-off for special bottles. Any good advice appreciated!

[blenderm]

Since the early 90's all Scotch Whisky corks are cold wax rolled, they're tumbled with blocks of wax to coat the outsides. This was mainly to combat the problem of dust coming from the corks so I wouldn't bother waxing them.

It sounds more like they're getting too dry, one of the problems of central heating/air conditioning is that the humidity is usually quite low and that your temperature is a bit high. I always recommend that bottles are stored in the same type of conditions as wine no matter whether they are sealed or opened.

I'd try keeping them in a household fridge which is normally around the 4 to 6 degree range. The only problem you may encounter would be cold floc but that's not a real problem only a visual one and once you've poured a glass of whisky and left it out for a couple of minutes the floc will disappear.

[Jojo]

Originally Posted by blenderm

Since the early 90's all Scotch Whisky corks are cold wax rolled, they're tumbled with blocks of wax to coat the outsides. This was mainly to combat the problem of dust coming from the corks so I wouldn't bother waxing them.

It sounds more like they're getting too dry, one of the problems of central heating/air conditioning is that the humidity is usually quite low and that your temperature is a bit high. I always recommend that bottles are stored in the same type of conditions as wine no matter whether they are sealed or opened.

I'd try keeping them in a household fridge which is normally around the 4 to 6 degree range. The only problem you may encounter would be cold floc but that's not a real problem only a visual one and once you've poured a glass of whisky and left it out for a couple of minutes the floc will disappear.

Thanks for expert advice blenderm! (And just a note to others... the 4-6 degree (celcius) range is equal to 39 to 43 degrees farenheit)

i feel foolish serving my guests from large economy size bottles how do i remove the pourer to transfer to smaller bottle

My father knew a older guy in northern Wisconsin whom was a collector of sorts, long story short- i have a full, unopened collectors series 'Overland Express" 4/5 qt 90 proof Kentucky straight bourbon whiskey. 1969
is it Ok can i enjoy it? thanks s/

Originally Posted by Unregistered

My father knew a older guy in northern Wisconsin whom was a collector of sorts, long story short- i have a full, unopened collectors series 'Overland Express" 4/5 qt 90 proof Kentucky straight bourbon whiskey. 1969
is it Ok can i enjoy it? thanks s/

Yes, it will be fine.

I bought a bottle of 18 year scotch to celebrate the birth of my first son. I thought it would be great to share with my son after tasting it on the day of his birth. I had one glass, and then re-corked the bottle and put it away in a cupboard. Is there anything else that I should do to preserve this until my son's 21st birthday?

[BourbonDrinker]

Personally, I would not have opened the seal and uncorked it. Just get another bottle and leave it sealed. And, of course, enjoy the rest of the open bottle.
If you must keep that one, seal it with wax. That's probably your best bet at a good seal for the long term.
Good luck.
Here's another idea for you. Buy a bunch of whisky as it's released that was distilled in his birth year.
Cheers.

I have been in the liquor biz for a few years now and bourbon is my Achilles heal. Whiskey is never quite as good as the day it was bottled. Obviously the more you have consumed out of the bottle the more the oxygen will affect taste. It is hard to buy a $280 bottle of Pappy and not save it. But the flavor will change over time.

[BourbonDrinker]

Originally Posted by Unregistered

I have been in the liquor biz for a few years now and bourbon is my Achilles heal. Whiskey is never quite as good as the day it was bottled. Obviously the more you have consumed out of the bottle the more the oxygen will affect taste. It is hard to buy a $280 bottle of Pappy and not save it. But the flavor will change over time.

I'd say the opposite. It's hard to buy a $275 bottle of 21 yr old Macallan and NOT drink it.
Cheers!

Is the taste/quality of whisky affected if it's stored in the fridge and then stored at room temp. I know that once beer is stored in the fridge and can not be stored at room temperature. This is how we usually get that "skunky" beer taste. Does the same apply to whisky?

[Jojo]

Originally Posted by Unregistered

Is the taste/quality of whisky affected if it's stored in the fridge and then stored at room temp. I know that once beer is stored in the fridge and can not be stored at room temperature. This is how we usually get that "skunky" beer taste. Does the same apply to whisky?

General rule is that you don't want flucuations in temps. However, what affects the change in the taste of whisky most is air. Even the best sealed bottles eventually allow air to seep in. The whisky will not go bad, the taste will just start to change as years pass. Don't keep it in the fridge - cellar like temps are best, keep it OUT of sunlight and store straight up (not in contact with the cork) is best. If you ask me, I'm going to tell you to enjoy your whisky NOW

[Chika]

I think sooner or later everything gets bad