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View Full Version : It Got Better After I Opened It. What's Up With That?



MJL
09-07-2008, 07:54
I found some older bottles of Old Forester with the white paper labels a few weeks back and bought them up at $13. Well, I cracked one open last weekend and the damned thing tasted like turpentine or diesel fuel. Man, all the accolades and good things I had read here about it were looked at with a real baneful eye by myself. Well, I was mixing some drinks last night and decided to give the open bottle of Old Forester another try. I poured some in a glass and have it a sip before adding gingerale. The flavor had really changed. No diesel, no turpentine, all vanilla woodiness and wonder. What in the heck is this about? The flavor when I added gingerale and lemon juice just remained wonderful. I was on the verge of handing the other four bottles that I bought that day away to a friend who will drink anything but now these babies are staying with me. Is this the product of exposing the whiskey to oxygen? If so than I would reckon this liquor would benefit from being decanted and put into a decanter. Please explain what happened here?

spun_cookie
09-07-2008, 10:11
This is not uncommon. You will find everything changes a little over time due to oxidation. Some get better (my 20yr PVW got better every day) and some get worse (any JD).

It is due to oxidation...

I have not seen any change in my Staggs, but my WLW from 05, the last 2 oz were more woody... this could have been sediment and oxidation or just sediment...

Attila
09-07-2008, 16:23
Some get better (my 20yr PVW got better every day)

Good news! I look forward to seeing change.

MJL
09-08-2008, 02:38
I had some more last night and the Old Forester had improved again to the point that I am now down to 1/4 of the bottle left. I may try to get a decanter for bottles like this.

VERITAS
09-08-2008, 15:33
Good news! I look forward to seeing change.

Me too! When I first opened my PVW 20yr - I was NOT a fan... now a few months later, I love it... crazy oxygen...

JamesW
09-08-2008, 17:18
What I like to do with some whiskeys that need air is hit it for 5-6 seconds with my cappuccino frother and oxygenate the hell out of it. It works wonders I might add. It smooths up the whiskey and speeds up the oxygenation as I have no patience to let a pour sit on the counter for 30 mins.