How to store Scotch Whisky
Here are 4 things to think about when you store your scotch whisky!
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Do not expose the whisky bottle directly to heat.
Temperatures higher than 70 deg Fahrenheit / 21 Celcius are not suitable to store a bottle of Scotch whisky. Major temperature fluctuations are also unfavorable conditions for its storage. A place which has a cool temperature is the ideal place to store the bottle. For e.g. basement has a cool temperature throughout the year.
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Take caution to store the bottle of Scotch whisky in a box.
Light causes a descent in the quality of the whisky. Keep the bottle away from artificial lights as well, such as bulbs, tubes, etc. If you are storing the bottle in the bar, take notice that the bottle is not exposed to light that opens up automatically when the bar door opens.
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Ensure that the bottle of whisky is kept straight and not lying tilted.
When the liquor comes in contact with either the metal or the cork, it leads to a decline in the quality of the drink.
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Once you have poured the scotch whisky in your glass, make sure you cork the bottle immediately.
Air acts as an oxidizing agent and if the bottle is kept open for a long time, it may result in the deterioration of the quality and taste of the Scotch Whisky.
Feel free to leave comments below and I’ll ad those tips to the page!
{ 10 comments… read them below or add one }
Great pointers! Particularly the last one. Most people have no idea of the importance of securing the cap promptly after pouring a dram.
Excellent points. I’ve had a lot of people ask questions like this recently at the Ask Richard part of my website. The other thing people should note is that as long as it is stored properly, a good whisky – even in an opened bottle – can still be enjoyed. No need to throw it out after a couple of years.
I know the true afficianado’s will shudder in horror when I say this but I like to store my whiskey in the deep freeze. When poured it comes out of the bottle like a golden syrup. The coolness of the ice cold liquid combined with the richness of the whiskey is something I personally like. Any comments…….
what should I do when it looks as though the cork is decaying or sticking to the inside of the bottle? The last thing I want to do is break the cork off in the bottle. I have some 30 bottles of single malt most of them opened, I am keen not to wate any of them…any suggestions would be greatly apprecaited
Great advice. Here in Brazil, under a 40 degree heat, we keep the whisky in the fridge.
I appreciate the pointers, but I don't see why there is such a rush to cork the bottle after a pour. Air will immediately replace the exact volume of liquid that was poured, and the air will now be there forever. If the cork is left off, no more air can enter until more liquid is poured. Anyone have links to some solid scientific evidence and explanation ?
The main reason to keep the bottle corked is because the flavour is bound to the alcohol and alcohol evaporates when left in open air. Try this experiment… pour a little into a glass and leave the glass uncovered overnight. Taste it next day and see how it tastes. As the alcohol evaporates the flavour goes with it.
I suppose the proof will drop as well, as the alcohol evaporates. Thank you, I didn't realize there was so much flavour in the alcohol. As a side-thought, when you add alcohol to what you are cooking, I would guess that you may not want to burn it all off … and loose all the extra flavour … but probably not as noticable given the competing flavours of the food.
I suppose the proof will drop as well, as the alcohol evaporates. Thank you, I didn't realize there was so much flavour in the alcohol. As a side-thought, when you add alcohol to what you are cooking, I would guess that you may not want to burn it all off … and loose all the extra flavour … but probably not as noticable given the competing flavours of the food.
I recently reviewed 5 different scotches, ranging from Highland to Islay malts, smooth and cheap to smoky and expensive. My blog ishttp://blog.dalucastraps.com , ENJOY!
-Daniel