Cork rot? How can you be sure?

[Mith]

I cracked open an older bottle of whiskey I've had for sometime, and noticed that the tip of the cork looked darker than I'm used to, almost like it's spoiling. Nothing has broken off, but it certainly looks more "swollen" and wet than normal.

While I can't taste a difference in the whiskey, I'm wondering if anyone has ever opened up "corked" whiskey. What are the signs?

[sutton]

Usually the aroma - musty, wet cardboard kind of stuff ...

[Mith]

Hmm...thankfully none of that. No smell or taste alteration (it's a Balvenie 21 which I've had before).

[squire]

Mith the term 'corked' means the cork has suffered a bacterial infection that has chemically altered the bottle contents, spoiled them in fact. You will spot it immediately if you ever run across it because as soon as the bottle is opened the room is filled with the smell of sewage. I imagine that's what the whisky tastes like as well but I've never been brave enough to taste it.

Dried, crumbly, broken or discolored corks are a nuisance but don't spoil the whisky, just my mood when struggling to get it open.

[Kpiz]

And if it is 'corked', do you try to take it back, or just chalk it up to experience?

[squire]

Take it back, should be no problem getting a replacement, refund or credit.

[Richnimrod]

I personally wouldn't take any chance on that discolored cork. :bigeyes:

Replace it with anything you have on hand and worry not. :grin:

[squire]

And just to make sure the whisky requires monitoring and tasting, frequently.

[Dolph Lundgren]

Plungerhead wine has a great rubber stopper top that fits most bourbon bottles (except the wide-lipped ones). I think I have 2 or 3 bottles open right now that have Plungerhead stoppers in them (a few older Turkeys). The wine isn't terrible, either.

[squire]

That's what I was trying to think of, wine stoppers. Of course you could just use another whisky bottle with a screw closure but 'ya would have 'ta empty it first.

[HP12]

Good thread of info. Thanks for the "corked" insights. Knock wood I haven't had bad cork issues...yet.

[Josh]

I had an old RHF with the cheesy gold chain once that had clearly been improperly stored for an extended period of time. There was substantial leakage and it tasted like cork-infused bourbon. Nasty stuff. Not technically corked in the wine sense but still befouled by it.

[dreasoner]

I know I'm a little off subject but this is cork related. I had an old scout cork shrink up on me. Been enjoying a pour from time to time over at least 6 months and this last week I went back to it. The cork had shrunk up to the point that I wasn't sure it sealed. The bottle is over half full and I don't believe it had evaporated yet but got me worried. I swapped out the cork and promptly checked all my bottles. This was the only one thank God. Anyone else experience this?

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[Josh]

Shrinkage is pretty common in cold weather.

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[393foureyedfox]

Shrinkage is pretty common in cold weather.

nice..................

[Oboe Cadobro]

Shrinkage is pretty common in cold weather.

Thanks for the personal info...now what about the whiskey? :slappin:

[dreasoner]

Shrinkage is pretty common in cold weather.

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I was expecting that comment!

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[Josh]

I was expecting that comment!

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Happy to oblige!

[Mith]

I went ahead and swapped the cork out with another from a bottle of Balvenie Doublewood. Here's a pic for reference though:

[Conquistador]

I know I'm a little off subject but this is cork related. I had an old scout cork shrink up on me. Been enjoying a pour from time to time over at least 6 months and this last week I went back to it. The cork had shrunk up to the point that I wasn't sure it sealed. The bottle is over half full and I don't believe it had evaporated yet but got me worried. I swapped out the cork and promptly checked all my bottles. This was the only one thank God. Anyone else experience this?

I currently have 2 open bottles with this problem, one with a synth-cork (JPS18), and one with a traditional cork (ETL). On both bottles I get a good cork seal, until when the wood cap reaches to about 1/8-inch above the top of the glass neck. If I apply anymore pressure, the cork loses all resistance, and "CLACK!" goes the cap against the glass, and the cap/cork just rattles around in the neck of the bottle. I just pull the cork up until I get some resistance, and that's how I keep those bottles sealed. Hasn't affected the flavor of these bourbons at all, and I'm getting close to killing 'em, so I'm not too worried.