Shaken, Not Swirled

[Buffalo Bill]

I've been trying something new lately:

The other day I noticed some oxidation in one of my bottles (Knob Creek from Spring 08) with dusty-white particles floating around on the top. Then I noticed some aging with an older bottle of OFBB— when you get the particles (grain?) on the bottle of the bottle.

So, I thought— instead of leaving it this way then pouring it out into the glass, why not shake up the bottle (vigorously) and wait a day. It worked— and things cleared-up as the molecules broke down; now I'm back to a clear looking glass of bourbon, instead of that unfiltered look. I wondered how it imparted upon the flavor, and whether it brought certain flavors back together or not.

Then— I opened a new bottle of Knob Creek that was really stiff and tighter than usual, tried it— shook the bottle and really agitated it for a minute and put it back. And again to impart more oxygen into the bourbon... I'm wondering if this will "open" the bourbon faster than allowing it to open naturally, by sitting in the bottle for a day or two, or three.

Also, in terms of preservation of older bottles that have been opened for a long time. Has anyone ever tried this?

Experiments with BB

[Buffalo Bill]

I've been trying something new lately:

Then I noticed some aging with an older bottle of OFBB— when you get the particles (grain?) on the BOTTOM of the bottle.

I hate typos... BB

[Edward_call_me_Ed]

I hate typos... BB

Oh, please don't read my posts then...

Ed

[StraightBoston]

BB--

Didn't see your post before, but I just did the exact same thing with a slightly "off" bottle of EC18! I'm going to try it again tonight and see if the shaking/oxidation had any effect.