Letting scotch ' breathe '

[matt222]

Hi all,

I have of late been noticing that some whiskies seem to get better as the bottle level drops.

Now, is that just psychological because I'm simply appreciating it more as it begins to dissapear ( you don't know what you've got untill it's gone scenerio ) or does getting some air in their better it?

Do you all use decanters?

[Stevedigs04]

Matt,

I'm sure you will get a few more scientific answer from some others on here but here goes my .02 based on some experience and whisky shop education.

Whisky WILL without a doubt change as you drink some expose it to air the taste will change.

That being said the "normal" consumer will Most likely not remember enough about the first drink to compare it to the 10th-15th. Even with immaculate tasting notes.

There are alot of people that will transfer their whisky to smaller containers to ensure air does not change the dram.

There are also alot of people who use decanters especially with the younger stuff to actively "age" (allow air to mix and change the flavor) the scotch.

I believe it's personal decision personally having bottles from 12-21 in my collection I have them all at different levels and enjoy each drink as much as the first one after the seal was cracked.

-Steve

[Quaich1]

Matt, I always felt that the first drams from a bottle were always best in my opinion. However, the rule of thumb as I learned it is that in many cases when the level of scotch in the bottle is down to the last quarter or less, one can often detect a change in the taste for the worse. However, I had some bottles that were literally reasonably good to the last drop. They were generally more expensive bottles and often of higher abv. This is quite a different issue from letting a dram sit in the glass for a while after spinning the whisky which contributes to opening it up.
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"Always carry a large flagon of whisky in case of snakebite and furthermore always carry a small snake."
W.C. Fields (1880-1946)

[albo]

As far as I'm concerned the flavor profile changes sometime for the better sometimes not. It all depends how long you have the bottle open for and how much air there is in the bottle. Some oxidation occurs but it's hard to truly discern especially as it's likely that your drinking regularly from the bottle so the changes will be slight or if you leave it for along time without tasting your likely to rely on memory which will be tainted either for or against the original taste.

Edit to say, no I don't use a decanter. I have taken sample pours of some bottles into 100cl bottles of drams I've really enjoyed and that are one offs so I can revisit them at a later date.

[bifter]

For me it depends on the whisky whether it gets better or loses something. I find Islay whiskies generally lose a little 'oomph' as the level gets low, I seem to remember this drastically affecting a Lagavulin 16.

Conversely I remember a Dalwhinnie 15, which I considered harsh and tinny to begin with, mellowed beautifully as it oxidated.
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"Whisky is liquid sunshine."
[George Bernard Shaw]

[Big Mac]

matt i find some whiskies will open up more by just leaving it in the glass for a period, 10, 20, 30 minutes even 1 hour, some it works for some it is no different. Perhaps it is the air and letting it breathe so to speak but it could equally be the room temperature where your glass is sitting and as it warms up after pouring it can sometimes reveal more.

You can also have the same effect by just cupping your glass in your hand and warming the whisky a little and sometimes it gets the whisky to reveal more but i dont really like this as i am not keen on my whisky being above room temperature. Besides if Whyte & Mackays Richard Paterson ever saw you cupping your glass he would probably have to kill you.

[GBrough]

Some whiskies improve with air, others just become shadows of their former glory. I found my Laddie 10 gets better with air, but my Ardbeg 10 is better if it gets to sit for 5 minutes at the most before i drink.
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The Laga 16.

It even tastes like an ashtray-WM

[torcross]

I agree with Big Mac., as a general rule of thumb I like to pour and then have a quick sip and then leave for up to 20 minutes, some whiskies taste completely different in such a short space of time.

But as I have said in a previous thread 20 minutes is no hardship when the dram has a decent nose.