Decantur + Thomas H. Handy

[bontrager]

For giggles, I decided to pour my 3/4 full bottle of Thomas H. Handy in my decantur, with the hope that the air time would make it more palatable. Not that THH isn't enjoyable on its own, but it's never been one of my favorites per se. So it's been sitting in my decantur for probably 2 months now, and last night I decided to take a pour. Holy hell, this stuff is amazing, particularly with a splash or two of water. I can easily say it fell in my top 10 category. The nose was full of caramel and spice and the mouthfeel was an explosion of more caramel, vanilla, cinammon, and toffee, with a viscous finish that lasts for days.

I also noticed there is now a brown film sort of floating in the remaining whiskey in the decantur. I noticed this previously as I was nearing the end of a bottle of WLW that tasted about as good as this. I wonder if there's something to that brown film that has an effect on the viscosity, because normally, I haven't noticed either whiskeys being quite so viscous.

[ChainWhip]

Does your decanter have a larger volume than 750ml? Perhaps the viscosity is due in part to the proof?

[bontrager]

Does your decanter have a larger volume than 750ml? Perhaps the viscosity is due in part to the proof?

Yeah, it's much bigger than a typical 750ml bottle (double maybe?). Viscosity may be due to the proof, but I've notice increased viscosity as bottles get down to the last 1/8 of the bottle.

[GaryT]

Wow - I've never used a decanter so not sure about the floating film - but if it tastes better to you, I'd say that is the most important aspect!

[mbroo5880i]

Would it be possible to post a picture?

[Flyfish]

Wow - I've never used a decanter so not sure about the floating film - but if it tastes better to you, I'd say that is the most important aspect!

The only time I use a decanter is when I put some VOB in a Blanton's bottle for the benefit of friends who don't drink bottom shelf booze. That "Blanton's" is damn good stuff!

[ATXWhiskey]

Im doing this soon. Great excuse to buy a bottle of blantons and a bottle of Barton, both of which I love.

[Bmac]

I'm curious, what's the difference between leaving the whiskey in it's current bottle with air, than putting it in a decanter?

Also, the "brown" layer you refer to is probably char and sedimentary fat/oil. If you have any WLW, GTS, or Willett Family Reserve, you'll see that char layer at the bottom. I suspect that because these whiskeys are not chillfiltered, they may begin to create "layers" as it sits in the bottle undisturbed.

[Flyfish]

I'm curious, what's the difference between leaving the whiskey in it's current bottle with air, than putting it in a decanter?

One difference is that the original bottle may seal better than a decanter with a glass top. If you are the type who is concerned about your whiskey going bad, a decanter is probably not a good idea.

In old movies, every gentleman poured his booze from a crystal decanter. It looked elegant and probably didn't do any harm if consumed in a timely manner (whatever that means). Decanter sets were labeled "Bourbon," "Scotch," "Gin," etc. so the contents were pretty generic. Those handsome crystal decanters, it seems to me, were for people who really didn't care what they were drinking. SBers are not likely to be satisfied knowing that we are drinking "bourbon" rather than "Scotch." The container or label is a huge part of the experience for some of us--including those who think we are not influenced by such superficialities. Current WalMart TV ads show people being blown away by the strawberries that they thought were from some exotic, gourmet source. We all buy the sizzle rather than the steak.(Forgive the mixed metaphors.) The Big Three for me are AAA, OWA, and VOB because they tip the scale toward steak rather than sizzle. Even so, I still buy the sizzle when I see it on sale. Can't help myself. Stop me before I barrel strength again!

What was that question again?

[Bmac]

Well, I am curious because I do have a decanter, that has WT101 in it. I also have a bottle of THH that I am just not happy with. So, if decanting it, letting it breathe is going to improve this whiskey I am willing to give it a go.

Also, haven't been too happy with the Willett Family Reserves I got either (6 and 7 yr)

[Danger]

A bit of that char layer is very good, but too much can be overpowering and distracting in my experience. Also, Handy is outstanding - I'm glad you can finally see that even if it took some air and water.

[Brisko]

I'm curious, what's the difference between leaving the whiskey in it's current bottle with air, than putting it in a decanter?

[squire]

As with decanting wine the act of pouring from one vessel to another adds air to the contents.

[bontrager]

Would it be possible to post a picture?

This is when I filled it.

Edited June 13, 2013 by bontrager

[bontrager]

I'm curious, what's the difference between leaving the whiskey in it's current bottle with air, than putting it in a decanter?

Also, the "brown" layer you refer to is probably char and sedimentary fat/oil. If you have any WLW, GTS, or Willett Family Reserve, you'll see that char layer at the bottom. I suspect that because these whiskeys are not chillfiltered, they may begin to create "layers" as it sits in the bottle undisturbed.

That might explain the increased viscosity near the end of the bottle of my WLW. That's the tastiest part of the bottle, IMO. YMMV.

[bontrager]

Well, I am curious because I do have a decanter, that has WT101 in it. I also have a bottle of THH that I am just not happy with. So, if decanting it, letting it breathe is going to improve this whiskey I am willing to give it a go.

Also, haven't been too happy with the Willett Family Reserves I got either (6 and 7 yr)

Ironically, I felt the same way about my THH. Give it a try, and report back. Would love to hear other people's experience...