All about the Whisky bottle

Whisky corks are sensitive. They differ fundamentally from wine corks. Incorrect handling can quickly destroy a cork.

Sometimes it happens that the cork breaks off when you open it. Each cork consists of the cork itself and a lid made of plastic or wood. The cork is glued into the lid. This connection can come loose, especially when opening. The cork of a whisky is a utility cork. This means that this cork is opened and closed very often. In contrast, there are disposable corks, as known from wine bottles. These corks can only be removed with mechanical assistance - a corkscrew - and are usually only opened once.

So if the cork is stuck in the whisky bottle, please use a corkscrew to carefully remove it! Please do not push the cork into the bottle.

You can repair the cork! To do this, use hot glue with a hot glue gun. Only apply a very thin layer of glue to the glued area, this will ensure that the glue holds better. Never use superglue. It contains highly toxic substances!

This will prevent the whisky cork from coming loose from the lid when opening a bottle:

Please twist the cork in the neck of the bottle first and only then pull the cork out of the bottle. To close the cork, use the small bevel - the minimally reduced end of the cork - to place the cork firmly on the bottle and then skilfully close it.

Video by Horst Lüning on how to open a whisky bottle correctly from 2013

This is how you get a cork out of the inside of a bottle.

Firstly, empty the bottle into a carafe. Use a long stick to hold the broken pieces of cork in the bottle. Then twist together a thin plastic bag and insert it into the bottle. Then inflate the bag and pull it out of the bottle again. The cork pieces get caught in the inflated bag and are removed with it.

The whisky can then be put back into the bottle!

Video by Horst Lüning on the subject of removing a cork from the inside of a bottle from 2012

Protect the whisky? From what and how?

What causes the contents of the whisky bottle to evaporate? It's not evaporation! The main reason is in fact unauthorised access, i.e. there are unauthorised fellow drinkers...

On the other hand, you can mark your whisky bottles to check the fill level.

Other measures can be taken for the long-term archiving of a whisky. As the bottles breathe through the cork, liquid evaporates past the cork over time. Oxidation begins due to the penetrating oxygen and the flavour changes. The more air in the bottle, the greater the oxidation!

Parafilm can help here. Parafilm is an odourless and plasticiser-free film. It is known from the chemical industry for sealing containers. The film stretches well and can be used to optimally seal the cork at the mouth of the glass bottle. It does not matter whether the bottles are still sealed or already opened.

Whisky is best stored in a cool, relatively temperature-stable room. In cellars, attention should be paid to possible moisture.

Good to know: Difference between evaporation and oxidation H3

Evaporation:
The physical process by which liquid escapes from the bottle through the cork or other leaks. This reduces the fill level of the bottle over time - often referred to as "angel's share". This is a loss of liquid without any chemical change to the whisky.

Oxidation:
Oxidation is a chemical reaction that takes place when whisky comes into contact with oxygen. The more air (and therefore oxygen) there is in the bottle, the more this process can take place. This changes the flavour of the whisky, which some refer to as "maturation" and others as "loss of quality". Over time, oxidation can significantly change the character of the whisky.

Video by Horst Lüning on how to protect the contents of a whisky bottle from 2015

What about the design around the whisky bottle? It's all about the look to attract the customer! Marketing is the keyword. Customising the label is the smallest change you can make to the bottle.

Before holidays like Christmas, when there are traditionally lots of presents, special editions are offered. The packaging is then made from special materials or there are additions to the actual whisky bottle.

But a different age indication on the bottle is also one of the changes in the appearance of a whisky.

It is problematic for the customer if only the outer packaging, but not the bottle, changes and the price increases significantly. This is particularly interesting for collectors.

Tin cans, also known as tubes , are something special and often only come onto the market once a year. They encourage collecting, but are not cheap!

At the time, the Macallan Distillery could afford to offer the 12-year-old Fine Oak in specially designed cardboard boxes . The price difference to the normal one was immense!

It is important to assert yourself on the market through visual measures!

Video by Horst Lüning on the subject of whisky bottle design from 2013

There are small differences on the labels of the same bottles. Where do these come from?

Independent bottlers provide particularly detailed information on the bottling date and barrel number. Therefore, these details can vary depending on the bottle supplied. For example, one bottle may say 435/3000 and the next 1546/3000.

However, bottles from distilleries can also be labelled with a batch number, which can also vary depending on the delivery. A typical example is Aberlour a'bunadh with its respective batch number.

Whisky.de endeavours to provide a new photo as quickly as possible in the event of visual changes to the bottle.

Good to know:
There is a difference between the individual batches, but it is not as great as is sometimes assumed!

Video by Horst Lüning on the subject of different whisky labels from 2013.

Whisky bottles are not just packaging, they also influence enjoyment and storage in several ways. They should be handled with care when opening, as otherwise the delicate corks can break. In extreme cases, the cork must be carefully removed from the inside of the bottle. After opening, evaporation and oxidation play a role: contact with oxygen and the air in the bottle neck can change the flavour profile over time. Proper storage and a well-fitting closure are therefore advisable. With this knowledge, you can handle whisky bottles competently, protect the contents and categorise changes in enjoyment.