Unopened whisky has practically no expiry date. The maturation of a whisky is complete before it is bottled. The flavour therefore remains stable as long as the bottle is stored correctly. If it is undamaged and well sealed, whisky can retain its quality for years and decades. However, correct storage is crucial.

Protect whisky from direct sunlight and temperature fluctuations to preserve its aroma and colour. Dark storage, e.g. in a bar compartment, is ideal. Slight evaporation via the cork can lower the liquid level, which is why a marker is useful for checking.

Temperature control: Temperatures between 15 and 20 degrees Celsius are ideal to avoid fluctuations.

Position of the bottle: Unlike wine, unopened whisky bottles should always be stored upright, as the cork does not close as tightly as with wine. The cork on a whisky bottle is a utility cork, unlike the single-use cork on a wine bottle. It is therefore not as tight.

Other measures: If you want to store whisky long-term, you should pay particular attention to a low temperature, as this reduces evaporation. An additional protective cap over the cork also helps, but it should not damage the original label. For screw caps, please tighten the cap regularly as they can loosen by themselves. In damp cellars, it is advisable to store the bottle in an airtight plastic bag without plasticisers to protect the label from mould. Make sure that chemicals from the bag do not affect the whisky.

In contrast to unopened bottles, opened whisky can change over time. Through contact with oxygen, the aromas and flavours slowly begin to break down. How long an opened bottle lasts depends on several factors. In general, an opened bottle of whisky can be enjoyed for around 6 to 12 months before noticeable changes occur.

Oxygen and oxidation!

The more air in the bottle, the faster the oxidation process starts. If the bottle is only a third full, the whisky can change its character noticeably after a few months.

First, the alcohol evaporates and the whisky becomes softer in flavour. The air in the bottle also contains active gases that react very slowly with the flavours of the whisky. It is not possible to predict how the flavour will change. Sometimes it gets better, but often worse.

Note the fill level: The fuller the bottle, the slower the oxidation progresses. If the fill level is lower, the quality can deteriorate more quickly. Decanting into smaller bottles can help here. You can also top up the opened bottle with small glass balls (marbles, clickers, shots).

Cool place: Store opened bottles in a cool and dark place to slow down the oxidation process.

Vacuum systems: Special systems that remove oxygen from the bottle can help to keep the whisky fresh for longer.

Whisky rarely goes "bad" in the classic sense, as the high alcohol content prevents bacteria and mould growth. However, whisky loses flavours over time and can taste flat or slightly metallic if it has been open for too long. There are a few signs of this:

Changed flavours

If the whisky suddenly tastes flat or atypical, the oxidation process may already be well advanced.

Cloudiness or sediment

Although whisky usually has no shelf life problems, clouding or deposits can form after a long time - this is usually an indication of improper storage or severe temperature changes.