Have you ever saved the beloved dregs of a favourite bottle of whisky to enjoy on a rainy day? You might want to drink it sooner than you think. Here’s why.
Whisky is a high-strength spirit which, compared to the likes of wine, has a much more robust shelf life. In fact, if it's unopened and stored correctly (more on that shortly), it will last indefinitely. Because once that expression rolls off the bottling line, sealed and ready for delivery, it won’t develop any more. A 12, 15, 18 year old whisky, once out of oak, simply won’t carry on maturing.
What will start to change, however, is a whisky’s condition as soon as the bottle is opened. Once air gets in, oxidation reactions start to happen. It’s the same with all food and drink. For whisky, oxidation first shows up with a dullness. Then a metallic smell or taste might develop. It’s a gradual process. But one to be aware of.
A bottle like this would be described as ‘out of condition’. It’s the most common fault in whisky. It won’t harm you in the slighted to drink it, but your whisky won’t be as complex or lustrous as it once was.
And the less whisky in the bottle, the more oxygen you have, and the more profound that oxidation process will become.
How long do I have to drink my open whisky?
What whisky has in its favour is that high ABV. It’s one of the reasons it lasts so long once opened. And the good news is that, unless you have a direct sample to compare it against, it’ll be at least six months before you start to notice a difference. Many experts suggest up to two years and you’ll be fine.
Obviously stick to responsible drinking volumes. But if you’ve got a bottle that’s been open for between 6 and 24 months, especially if there’s not much left, it’s time for a dram.
So how should I store my whisky?
Whether or not your bottles are open, it’s wise to store them as well as you can to max out the enjoyment from your whisky.
Unlike wine, whisky needs to be kept upright. Constant contact with the cork will degrade it. But also don’t let it get too dry – that’s how oxygen gets in. Experts suggest flipping the bottle up and down a couple of times a year will do the trick.
However, much like wine, whisky bottles like to be kept in the cool and dark. Too much humidity or fluctuations in temperature can be problematic too – to the packaging as much as the liquid. A whisky’s happy temperature? Around 15C.
Obviously we don’t all have access to whisky cellars, but hopefully these pointers will help keep your whisky collection in prime condition for years to come.