Letting a bottle "open up" - Looking for thoughts

[passthebourbon]

Hi All,

I've been talking to a few retailers and reading a few things on this site concerning letting a bottle get some air into it, and wouldn't you know it, there tends to be some disagreement. I've heard many people on SB talk about opening up a bottle and letting air into it, however others have said they have lost bottles due to too much air.

I've read about bottles lasting years, and others lasting only several months before it "went bad." So I guess I am looking to the science guys on this one for some understanding. Could someone explain the effects air has on a bourbon. Also, is there a level within a standard bottle size that one needs to be concerned about, say, the last 15% or so?

Each fall, when I can make it down, I like to bring a bottle of bourbon to a buddy's farm during hunting season. Last year it was a bottle of Lot B, which was a huge hit, and this year I plan on bringing a bottle of Pappy 15 (plan on getting through each of them sequentially). Should I be opening these a few months in advance, and give myself a small pour, or would there not be a huge difference between doing that and simply opening it down there. Keep in mind the beer gets put down in short order, so while we are enjoying these immensely, it isn't the same as being at home with a Glen Cairn and a clean palate (but it's fun so who cares).

Anyway, thanks in advance and if there is another post out there that explains this please add it in.

Cheers,
Pete

[CoMobourbon]

I'll start with something generic and simple and let the more knowledgeable among us add more.

It depends on the mashbill. Wheaters, in my limited experience, always do well with open air time or air in the bottle. The effects of air time on rye bourbons is a little more of a mixed bag.

[WAINWRIGHT]

I'll start with something generic and simple and let the more knowledgeable among us add more.

It depends on the mashbill. Wheaters, in my limited experience, always do well with open air time or air in the bottle. The effects of air time on rye bourbons is a little more of a mixed bag.

I tend to agree and think that the wheaters seem to become more full and round my only negative on oxidation is with the ultra aged ryes.I have seen the most dramatic change in Saz 18,not so much of a loss of flavor profile but the overall vibrance of the whiskey.

[AaronWF]

In my experience, wheaters as a group tend to open up over time. I thought the BT Pappy15 evolved somewhat dramatically after a few weeks and the fill level lower. I don't think I'd go so far as to open a bottle in advance of an event for the sole purpose of 'priming' it, but crazier things have been considered.

Four Roses 1B expressions can also change dramatically with air time. Maybe it has to do with the fact that they are not chill-filtered. While I do think our individual palates can be fluid, and a newly educated palate may take some time to 'come around' to a recently introduced flavor profile, I have experienced enough hard evidence that whiskey evolves in the bottle to not make a final judgement on something until I've gone through at least 1/4-1/2 of the bottle. There have been times where I struggled with the first 2/3 of a bottle only to find something sublime in those last 5-6 pours that I wished I had waited a few more weeks for when the bottle was still 1/2 full. (Ahem, FR 120th.)

[sailor22]

I tend to agree with the palate evolving or changing more than the whiskey does. I always attributed it to the power of suggestion. When I find a bottle that has been open a longtime and I haven't visited in a long time I usually expect it to be more subtle and complex that I remember it being.
That being said I have had some Bourbons that really did get worse as they got air time in the bottle but didn't show any of the cloudiness or oxidation.
Leave a pour in a glass overnight and it is not very inviting the next day. It goes nasty overnight, so too much air is clearly not a good thing.

[Bmac]

It definitely affects whiskey flavor. It's really easy.to test. Get.three glasses. In one glass pour a small measure. In another, pour a measure and drink it and leave the glass unwashed next.to the filled one. Go to bed. Wake up and pour a fresh measure into the third empty glass. Taste the difference between the fresh pour and last nights pour. Also nose the empty glass.


Then tell me air time doesnt make a difference

[T Comp]

It definitely affects whiskey flavor. It's really easy.to test. Get.three glasses. In one glass pour a small measure. In another, pour a measure and drink it and leave the glass unwashed next.to the filled one. Go to bed. Wake up and pour a fresh measure into the third empty glass. Taste the difference between the fresh pour and last nights pour. Also nose the empty glass.


Then tell me air time doesnt make a difference

Well I usually put the cap or cork back after pouring .

[JayMonster]

I think there are too many variables (most important being personal taste and experience), for this to be answered definitively or scientifically.Personally, like some others have said, I tend to find wheaters, in particular OWA, do better with some air time. But, I don't know that there is a scientific method or reason behind it. It just works for me so that is what I go with.

It isn't much different than people who will only cut their bourbon with branch water, or triple filtered reverse osmosis flown at mach 5 water. I have never seen (or more correctly tasted) the difference to make it worth me spending the money to do it that way, but that doesn't make them wrong (nor does it make me wrong), it is just preference.

As for it "going bad" in a short period of time... I suspect if you had a pretentious enough palate to find that it "turns bad" in a short period of time you would already know that.

Proper storage (not in direct sunlight, yada yada) is far more important to me than anything else. All the rest is simply part of the hobby and the enjoyment that goes with it.

[darylld911]

Wait a minute . . . they have TRIPLE filtered reverse osmosis flown at mach 5 water??? I can only get the double filtered garbage around here!

[Bmac]

Wait a minute . . . they have TRIPLE filtered reverse osmosis flown at mach 5 water??? I can only get the double filtered garbage around here!

LOL! I beleive my reverse osmosis system has three filters....but it doesn't flow at mach 5. I wish it did, it would the cheapest home-defense in the world!