Does Anyone Double Pour a Pour to Help it Open Up?

[johnnyflake45]

I believe most of us will agree, once a pour has a little time to open up/breath, the flavors seem broader, richer and more defined.

A few days back I was thinking about that and decided to try double pouring my pours for awhile to see if that would help them to open up a bit. By double pouring, I just did a normal pour into a glass, then keeping it neat or adding a splash and then pouring it slowly into a 2nd glass. I must say, that doing so, does actually help, to open up the flavor profile much faster. It only takes a few seconds to do, but the end result is pretty much the same as having the original pour breath for 15 or 20 minutes. Just my .02 but you may want to give it a try.

[fozzy71]

I suppose I technically do the same thing. All my pours get measured out to 2 ounces in a measuring cup then poured into a Gelncairn glass. I can't really compare since I have pretty much always done it this way to be able to count calories.

[GaryT]

Never tried it . . . yet (adding another item to the "things to give a shot" list!) Even pours I enjoy at their bottled proof, I do like to add just a drop or three of water to, as I do find that helps open them up.

[Flyfish]

I must say, that doing so, does actually help, to open up the flavor profile much faster. It only takes a few seconds to do, but the end result is pretty much the same as having the original pour breath for 15 or 20 minutes.

Marvelous idea. I have never been able to restrain myself for 15 or 20 minutes. More like a kid in the back seat asking "Are we there yet? Are we there yet?"

[amg]

Didn't somebody suggest putting it in a blender to "hyperdecant" it? Seems like a lot of clean up to deal with.

[Richnimrod]

While I don't always find a Bourbon to be better with the extra 'air time', I often do find it to be true. I will give this a try at least a few times to see what it does.

Here's what I'm gonna do......

I'll pour, wait a few seconds only and taste, then pour MOST of the dram into another glass. I'll then do a side by side with the two and see if I can pick out any real difference.

I'll do it this weekend, probably.... I'm still recovering after the Bardstown Sampler of the past weekend.

I'll post my impressions on this thread after I do the test.

[johnnyflake45]

While I don't always find a Bourbon to be better with the extra 'air time', I often do find it to be true. I will give this a try at least a few times to see what it does.

Here's what I'm gonna do......

I'll pour, wait a few seconds only and taste, then pour MOST of the dram into another glass. I'll then do a side by side with the two and see if I can pick out any real difference.

I'll do it this weekend, probably.... I'm still recovering after the Bardstown Sampler of the past weekend.

I'll post my impressions on this thread after I do the test.

That's a great idea. I'll be interested in what you think. I would choose a pour that you know improves, with some air time, for the test.

[Paddy]

I'll usually pour anywhere from 15 minutes to an hour before I drink. I rarely add water to a pour, but will pour over a few small chips of crushed ice (usually 1/2 a teaspoon full or so).

I've found that I enjoy the pour more if the ice has melted and I've allowed the drink to come back up to room temperature.

[Jazz Nut]

For scotch or bourbon, I always pour, taste neat, add water to adjust, then let sit for 15 minutes or so. I find that it lets the whisky open up, and become "more of itself". I also decant most red wine as well, using a Vinturi aerator and a decanter. There are times however, that I DO NOT do this, times when I NEED a drink urgently , or when I am making a cocktail.

[Richnimrod]

That's a great idea. I'll be interested in what you think. I would choose a pour that you know improves, with some air time, for the test.

Yep! That's my plan.

[DBM]

I use a spirits Vinturi occasionally and the result is often an improvement. I suppose pouring repeatedly would eventually accomplish the same result, but the aeration from a Vinturi is definitely more efficient.

[El Vino]

Not to be overly simplistic, but wouldn't swirling the liquid in your glass for a few seconds accomplish the same thing without getting a second glass dirty?

[johnnyflake45]

Not to be overly simplistic, but wouldn't swirling the liquid in your glass for a few seconds accomplish the same thing without getting a second glass dirty?

I doubt that, as the stream of liquid pouring from one glass to another will exposed almost all the liquid surface to air. I doubt that swirling will do that.

[garbanzobean]

I doubt that, as the stream of liquid pouring from one glass to another will exposed almost all the liquid surface to air. I doubt that swirling will do that.

You could buy one of those Vinturi Spirit Aerator doodads. They supposedly work well.

[johnnyflake45]

You could buy one of those Vinturi Spirit Aerator doodads. They supposedly work well.

That maybe a good solution. I will have to look into them.

[moebimoebi]

I'm also interested in the concept of "hyper-decanting", not only to help in time crunch situations rather than waiting for something to "open-up", but also to possibly help affect vattings/blends rather than needing to wait for them to "marry" as long. It was a post over at Bourbonr that got me thinking about trying it on blends. Rather than using a blender for the job (too much clean up methinks), I bought a milk frother from World Market for like $3 (link is for a set of 3, don't know who would need 3 of 'em though...). I think it should do a good enough job with little to no clean up. Don't drink enough (read:any) wine to make a wine aerator a good investment, but now I can at least make foamy lattes! Just bought it so don't have anything to share as far as SBS comparisons, but am looking forward to experimenting with it.

[smokinjoe]

I'm also interested in the concept of "hyper-decanting", not only to help in time crunch situations rather than waiting for something to "open-up", but also to possibly help affect vattings/blends rather than needing to wait for them to "marry" as long. It was a post over at Bourbonr that got me thinking about trying it on blends. Rather than using a blender for the job (too much clean up methinks), I bought a milk frother from World Market for like $3 (link is for a set of 3, don't know who would need 3 of 'em though...). I think it should do a good enough job with little to no clean up. Don't drink enough (read:any) wine to make a wine aerator a good investment, but now I can at least make foamy lattes! Just bought it so don't have anything to share as far as SBS comparisons, but am looking forward to experimenting with it.

[T Comp]

I pour all the whiskey I'm going to drink for the week into Glencairns just before bed on Sunday night. I then arrange them on a hotel room service tray and am able to strap to the lower part of my mattress. I zip up my high altitude tent system and me and the whisky are good to go. I use this system linked below. It may seem counter intuitive to use low oxygen air but the more gentle and subtle air exposure sure works its magic. Monday is my high mileage running day so I don't usually drink that night but by Tuesday you can notice the esters and tannins ever so slowly mellowing and the true flavors of the juice are starting to shine on through. By Thursday evening you're onto liquid gold my friends and all set for the leisure time of the weekend that awaits.

http://www.hypoxico.com/sleeping-at-altitude-2/

It helps to sleep very still.

[RWBadley]

I pour all the whiskey I'm going to drink for the week into Glencairns just before bed on Sunday night. I then arrange them on a hotel room service tray and am able to strap to the lower part of my mattress. I zip up my high altitude tent system and me and the whisky are good to go. I use this system linked below. It may seem counter intuitive to use low oxygen air but the more gentle and subtle air exposure sure works its magic. Monday is my high mileage running day so I don't usually drink that night but by Tuesday you can notice the esters and tannins ever so slowly mellowing and the true flavors of the juice are starting to shine on through. By Thursday evening you're onto liquid gold my friends and all set for the leisure time of the weekend that awaits.

http://www.hypoxico.com/sleeping-at-altitude-2/

It helps to sleep very still.

Heheh, good one.

I guess I misunderstood the intent of the original post.

Yes. I double pour everything. Some for now and more for after it opens up.

There's nothing like a four oz. pour to set an agenda for the evening.

[emr454]

Only if I'm making an Old Fashioned...otherwise I pour into my glass until it looks "just right"

[tanstaafl2]

I prefer to let it open up "internally"...

[VolForLife]

I love that this forum is tapatalk friendly.

Just missing the "like" button feature so I can give a thumbs up to so many posts

EDIT: Just found it. Duh [emoji12]

Edited April 30, 2015 by VolForLife

[fishnbowljoe]

Single, double, triple or home run, ya' just never can tell. :drink:

Cheers! Joe

[moebimoebi]

Fair enough, and taken in good spirit! Now to wait for my whiskey to preheat.

[El Vino]

I prefer to let it open up "internally"...

I play Mozart while pouring my whiskey because it makes them happy. And a happy whiskey just tastes better.