Do you have a fresh bottle cracking routine?

[jmj_203]

After my realization and questions why almost every good bourbon gets better as its open, the last month I've noticed every bottle I cracked for a first dram was less aromatic and way less as impressive as later pours. So I tried cracking bottles without tasting for a week. That helps definitely but I still find a bit more space for air after a few pours really opens the bottle up. So do you have any routine when you're about to crack a new unexperienced bourbon? I did learn keeping my backlog of bunkered bourbons in my 65 degree basement affects taste, its better after warming up to my 75 degree upstairs. Not surprising a bit higher temp tastes better, thats why I still can't do an ice cube in my drink. Just a pour at 75 plus gives me the best flavor and aroma.

[393foureyedfox]

i agree on the warmer room temp pours.

I still say OGD114 is the only bourbon I find that gets significantly better after being open.....to the point that I usually bring it home, take the cork out and let the bottle sit open for a few days before having a pour. Most other bourbons I dont notice a change in.

[The Black Tot]

haha my only routine is to make sure I have a spare cork and/or decanting bottles close by in case the cork crumbles.

I go for keeping stuff as fresh as possible. If I were to play with airing out bourbon, I would decant into smaller containers so that if I went too far with a small batch I wouldn't have pushed the whole bottle over the cliff.

But 4EF has a lot more experience than I do, and knows how to get exactly what he wants out of his OGD114.

Re: Temperature, I remember a rum drinker telling me he puts his rums in the microwave for 2 seconds to goose the nose. I tend to prefer warming the glass with my hand.

tbt

[Restaurant man]

After my realization and questions why almost every good bourbon gets better as its open, the last month I've noticed every bottle I cracked for a first dram was less aromatic and way less as impressive as later pours. So I tried cracking bottles without tasting for a week. That helps definitely but I still find a bit more space for air after a few pours really opens the bottle up. So do you have any routine when you're about to crack a new unexperienced bourbon? I did learn keeping my backlog of bunkered bourbons in my 65 degree basement affects taste, its better after warming up to my 75 degree upstairs. Not surprising a bit higher temp tastes better, thats why I still can't do an ice cube in my drink. Just a pour at 75 plus gives me the best flavor and aroma.

More power to ya. You are probably wayy smarter than me but IMHO you guys are working too hard at this. Rituals are great if its your thing but come'on man. It's whiskey:)

[Harry in WashDC]

I usually use a glass.

I open the bottle quietly so somebody doesn't say, "Don't you have some open already?" I pour about 1.5 oz. in a 3.5 oz. tulip-shaped sommelier glass and take a small sip. Then, I let it sit a few minutes. Then, I take a bigger sip. At this point, I decide whether to put the bottle back on the shelf. Quietly.

[squire]

My routine is wait until I get home.

[Quantum]

Squire is a patient man.

[petrel800]

More power to ya. You are probably wayy smarter than me but IMHO you guys are working too hard at this. Rituals are great if its your thing but come'on man. It's whiskey:)

I do 5 jumping jacks followed by a lap around my house yelling Pappy Van Winkle. I then pet the dog, pour 1 oz into a glass, smack my wife's ass, then take a swig out of the bottle.

I'm pretty sure I read this is necessary on a blog that claimed that Pappy is the greatest bourbon ever, so I know it's the right thing to do when opening bourbon bottles. I haven't found solid research for Gin or Scotch yet. The vodka routine is too long to discuss here, but it involves techno music and fist pumping.

I get weird looks when we have company over at the house.

[SqueakScolari]

I do 5 jumping jacks followed by a lap around my house yelling Pappy Van Winkle. I then pet the dog, pour 1 oz into a glass, smack my wife's ass, then take a swig out of the bottle.

I'm pretty sure I read this is necessary on a blog that claimed that Pappy is the greatest bourbon ever, so I know it's the right thing to do when opening bourbon bottles. I haven't found solid research for Gin or Scotch yet. The vodka routine is too long to discuss here, but it involves techno music and fist pumping.

I get weird looks when we have company over at the house.

I have to wear a bowler when opening Gin.

[HD 335]

I always shake the bottle and flip it behind my back. This ensures the whiskey is properly agitated so alcohol content is evenly dispersed.

[garbanzobean]

If I open a bottle and it tastes off when I pour a dram (for example: overwhelming harshness or weird flavors in bourbon; overly wine-y taste and smell from a scotch whisky), I'll leave the cork off for a few hours, and have another sip. Sometimes that works, sometimes I have to leave it off longer. At any rate, that's about it. If it tastes good off the bat, I just pour and enjoy.

[alemmo]

i agree on the warmer room temp pours.

I still say OGD114 is the only bourbon I find that gets significantly better after being open.....to the point that I usually bring it home, take the cork out and let the bottle sit open for a few days before having a pour. Most other bourbons I dont notice a change in.

[393foureyedfox]

I have to agree with you, in fact I made a post last month in which i said OGD 114 was awful, i couldn't even finish it. Well i revisited the bottle a few weeks later and it is now one of my favorites. It just needs some time to mellow out and it is really great.

OGD is a peculiar one.....with how uncorking the 114 is necessary to enjoy it (to me), and how I can enjoy the 114, but I am seriously about to dump the BIB down the drain. Im seriously considering it.

I think I just heard squire screech.....

[nd2005]

My routine is as follows:

Step one: take bottle out of cabinet

Step two: open bottle

Step three: pour into glass

Step four: drink

[393foureyedfox]

step three is just a waste of time!

[TunnelTiger]

My routine is wait until I get home.

This, but in the good old days it was just as soon as I closed the truck door.

[squire]

OGD is a peculiar one..... but I am seriously about to dump the BIB down the drain.

Doug you need therapy.

[squire]

This, but in the good old days it was just as soon as I closed the truck door.

Yes but back then we were still bullet proof.

[Dannabis]

My routine involves a pour and a sip. and another sip.

I definitely notice the way a pour of whiskey changes over the course of an hour or more if it has the chance to survive that duration or is perchance forgotten.

[393foureyedfox]

Doug, you need therapy.

I seem to hear that a lot....

[jmj_203]

You guys can think I'm nuts, I was just referring to the 1st pour immediately following uncorking a fresh bourbon. No matter the brand the very first pour doesn't compare to the rest of the bottle. I'm talking just break the seal and pour immediately. Not bad, just not as tasty and not the nose of later into the bottle. I just got into the habit if I knew I would be drinking a new bottle I would break the seal, and uncork for an hour or so, then recork and come back in a few days. I'm not trying to overthink, its still just whiskey, just thought maybe other people broke the seal or opened a bottle a few days in advance like me.

[Harry in WashDC]

Open. Wait. Recork. Wait longer. Open. Naw. I just can't wait that long, and too many steps. I'd forget what I was doing.

Seriously, though, I have opened and tasted, been put off, then set that one aside, poured something that's already open, then gone back to the first one when I finished the interim one, but haven't done this often. Or, with new OGD 114 (or some other over 105s which seems to be my usual neat limit), gone to the kitchen and gotten a small piece of ice or a shot of water and then put the ice/some water in the OGD and swirled it.

[smokinjoe]

It depends on whether I'm cracking open a bourbon...or, juice...

[ramblinman]

I usually take a nice like smell right from the bottle. Drop a tall pour into a rocks glass. Another really deep smell. Usually followed by a happy sigh, find a comfortable chair, and working my way towards the bottom of the glass.

[Restaurant man]

I usually use a glass.

I open the bottle quietly so somebody doesn't say, "Don't you have some open already?" I pour about 1.5 oz. in a 3.5 oz. tulip-shaped sommelier glass and take a small sip. Then, I let it sit a few minutes. Then, I take a bigger sip. At this point, I decide whether to put the bottle back on the shelf. Quietly.

I do 5 jumping jacks followed by a lap around my house yelling Pappy Van Winkle. I then pet the dog, pour 1 oz into a glass, smack my wife's ass, then take a swig out of the bottle.

I'm pretty sure I read this is necessary on a blog that claimed that Pappy is the greatest bourbon ever, so I know it's the right thing to do when opening bourbon bottles. I haven't found solid research for Gin or Scotch yet. The vodka routine is too long to discuss here, but it involves techno music and fist pumping.

I get weird looks when we have company over at the house.

Doug you need therapy.

It depends on whether I'm cracking open a bourbon...or, juice...

All of you delivered the smartassness I was hoping to encounter in this thread. Bravo!!

Take a bow and leave the stage. You are legends!!