Keeping open Whisky bottles

So, you open a bottle of whisky, drink a little now and then, and years later you wonder if it still tastes the same?

Here are my empiric notes:

Deanston 12: One of the bottles is opened since perhaps 2 years, and has been almost empty for months. Head to head, initially, I slightly prefer the old bottle on the nose. But tasting, going back and forth, it is the same whisky.

Famous Grouse: I have a plastic bottle of Famous Grouse with very little left in it. It has probably been open for 10 years. It actually tastes significantly worse – more burning and chemical – than a fresh bottle.

Lagavulin 1984: This bottle has been opened for almost 20 years and there is not much left. When it was newly opened I compared it to a standard Lagavulin 16. Then my experience was that 1984 and 16YO was very similar, but 1984 was a little extra. Today I opened a new Lagavulin 16 and compared to the 1984. The 1984 is much softer, I guess the ABV is lower, and both aroma and taste has a clear jerusalem artichoke element to it. My conclusion is that 1984 is definitely changed, not necessarily for the better, but it is not much worse either. It is still enjoyable (some people would probably prefer it for being softer), it is still a Lagavulin, but it is not exactly the same.

  1. The real problem of half full whisky bottles is geography. An example: if the bottle is located in Stockholm, it is far too rarely shared with friends and family in Gothenburg and thus tends to become exceedingly old before being fully consumed!

  2. Yeah that sucks! And even worse, my bottles from Stockholm still remain opened, but that will change soon!

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