Storing in a freezer can create some issues for the corks, but as long as you avoid this kind of extreme you should be fine. The barrels saw a range of probably 10-100 F, so the liquid is hard to damage.
Storing in a freezer can create some issues for the corks, but as long as you avoid this kind of extreme you should be fine. The barrels saw a range of probably 10-100 F, so the liquid is hard to damage.
Good point, it's doubtful any of us will ever subject the whisky to the extreme temperatures it has already weathered.
Come to think of it, the barrels stored in the top tiers of a warehouse probably reach a temperature a good bit higher than 100 degrees.
The barrels definitely see a wide variety of temperatures, but what's in the bottle usually has water added to it. Is the solution's ability to resist degradation increased or decreased with the addition of water? Or does it even make a difference?
If only I had been a bourbon drinker when I took chemistry class.
Considering Bourbon is placed in bottle at 40% or above alcohol by volume (ABV) I don't think it makes a difference.
Keep in mind that those bottles that are "found" hiding in a distributers warehouse and offered for sale far after their release date, have been stored in a nontemperature controlled environment. tim
I think we can all agree whisky is pretty durable stuff. A cork or less than tight metal closure is the weak link.
Bourbon while aging goes from well below freezing to well over a 100 degrees. So I wouldn't worry too any much about normal household temp fluctuations. Just keep it out of direct sun light. In any house out of direct sun light that you are comfortable it will be too.
[Liberty Valance lays shot in the street]
(Dr) "Quick whiskey!"
[ Dr drinks from whiskey bottle, kicks over Liberty Valance]
(Dr) "He's Dead"
I'm comfortable just knowing a supply of whisky is in the house.