We all know the character of a given bottle tends to change after it's opened, sometimes for the better, though it's my understanding that the more empty a bottle becomes, the faster the bourbon will oxidize. Is the oxidation process changed at all with the use of a decanter? Are there any particular advantages of using a decanter as far as this goes?
One thing that's nice is this -- I am a big craft beer guy and have amassed lots of rare bottles that cellar and improve very well (gueuze mostly), and the stress of opening a rare lambic bottle is much higher b/c you have to drink the whole bottle right then and there! At least spirits can be savored for many months after the bottle is opened.