A few bottles of whisky from the 70s
I recently came across quite a few bottles of scotch at my grandparents village house, and so I'm here today asking for your expert opinions, good people of whisky.com!
All whiskies were:
-purchased during the early 70s
-Stored vertically in a dark room for most of these 40 something years
-Stored without any climate control so they have been through 40 mild winters and as many very hot summers (village is on a greek island!)
-slightly evaporated (a few mm), although unopened
Here are photos of the ones that looked unfamiliar to me -either because of the brand or the bottling-, as I'm rather new in the whisky universe.
In most of those bottles, when shaken in front of a light, the whisky appears to contain very small white-ish floating particles, and/or even sediment.
I tried to look it up online but results varied from "whisky sea monkeys-do not drink!" to "reconstituted proteins due to unchilled filtering-drink up" and quite naturally, I have no idea what to do.
I opened and filtered a bottle of haig and it smells and tastes just fine -actually even better than the contemporary one imho.
So basically what I'm asking is:
A) are they worth anything or should I just start drinking and
B) Are they actually safe to drink?
|bells, sediment, tomatin|
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