As bourbon and whiskey is discussed there is often discussion of airtime and how some bottles do better with a little time open (and some don't. Saz 18 perhaps which presumably has gotten lots of air sitting around in the tanks).
I looked but air is a tough search term. Has there ever been any discussion on the potential value or aerating whiskey, especially if is just opened for example, as one might do with a red wine?
I know that some feel whiskey does change with time once open due to oxidation, especially for a long time, and use nitrogen in bottles as discussed in this thread but I didn't know if there were times when air was a "good thing"!
So how much effect might it have?