I recently opened a bottle of bourbon that was made at Heaven Hill and bottled in Illinois in the 80's. The first pour from the bottle in a rocks glass had an amazing caramel smell. Subsequent pours just days later have been far less impressive but have been from a glencairn glass. Did that fabulous aroma volitalize super quick when I opened the bottle? I was hoping that this bottle, like many I've had previously of other whiskeys, would improve with some air and not vice versa.
It's still a nice smooth BIB whiskey with some age on it but it's not as nice as it was.